Shredded Beef tacos simmered in a blend of Mediterranean flavors and served with a sweet and tangy onion slaw.
Do you watch the show, Chopped? I’ve always wondered how they come up with any kind of dish with the ingredients they are given. I suppose that’s because I am not a chef nor could I play one on TV. Any cooking skills I have are due to the fact that I was forced into child labor by my mother when I was very young. I had to do all the cooking because I was the only one that could reasonably throw something together.
Recently, I read a post by my friend Dale at A Dalectable Life. She threw out a chopped challenge, sorta. The ingredients: beef, peanut butter, Kalamata olives, and peach jelly! What I made? I choose to make a Mediterranean Beef Taco with a sweet and tangy onion slaw.
~ Ingredient One: Peanut Butter
To add peanut butter, I had to think outside the box. I went with natural peanut butter because the oil separates from the butter and I am after that oil. It counts! Per the show, you only have to use parts of what they give you. Pour about 1/4 cup of the PB oil into a skillet and heat over medium-high heat.
~ Ingredient Two: Beef
Salt and pepper a 2 – 3 pound beef arm roast and add to the oil. Sear on both sides until a nice browned crust forms, about 3 to 4 minutes each side.
~ Ingredient Three: Kalamata Olives
Transfer the roast to a crockpot. Add 1 (6-ounce) jar of undrained kalamata olives, 1 jar (12 ounces) undrained roasted red peppers, 2 tablespoons mixed Mediterranean herbs and spices (like COFarms Mediterranean Rub), and 2 cups organic beef broth. Cover and cook on low for 8 hours.
~ Ingredient Four: Peach Jelly
About 30 minutes before the meat is done make the onion slaw. In a skillet add 1/4 cup peach jelly and let melt over a low heat. When jelly is broken down add 1 large sliced white onion and 1 peeled julienne cut carrot. Saute until onion is soft and carrots are al dente, soft but with a nice crunch.
Remove the roast and let cool slightly on a large chopping board. Using to forks shred the beef. Place in a pan with a bit of the extra juice to keep it nice and moist until ready to use.
Add some of the shredded beef to the center of a floured tortilla shell. Spoon on some of the onion slaw. Garnish with some crumbled Mediterranean Feta cheese and fresh chopped parsley.
Now I challenge you, what can you come up with using the challenge ingredients: beef, peanut butter, Kalamata olives, and peach jelly? Good Luck!
- 1/4 cup peanut butter oil
- 2 – 3 pound beef arm roast
- 1 6-ounce jar of kalamata olives, undrained
- 1 jar 12-ounces roasted red peppers, undrained
- 2 tablespoons mixed Mediterranean herbs and spices, I used COFarms Mediterranean Rub
- 2 cups organic beef broth
- 1/4 cup peach jelly
- 1 white onion, sliced
- 1 carrot, peeled & cut in julienne stripes
- Flour tortillas
- Mediterranean feta cheese, crumbled
- Fresh parsley, chopped
Salt and pepper the roast. Heat the oil in a skillet over medium-high heat. Sear the meat 3 – 4 minutes each side, or until browned. Place in a crock pot.
Add the olives, roasted red peppers, Mediterranean herbs, and beef broth. Cover and cook on low for 8 hours. Remove the roast and using two forks or meat claws shredded the meat.
Meanwhile, heat the jelly in a skillet over medium heat until melted down. Add the onions and carrots and sauté for 5 minutes, or until the onions are soft but the carrots still have a little firmness left.
Spoon some of the shredded beef down the center of a tortilla shell. Add some of the onion slaw. Garnish with cheese and parsley.