From the episode, “Taking Ownership in Vegas”

SERVES 4

YOU’LL NEED

FOR THE JALAPENO AIOLI
1 cup mayonnaise
1 jalapeno peppers, cut and de-seeded
1 garlic clove
1 tsp fresh cilantro, rough chopped
2 tbsp scallions, rough chopped
Juice of ½ lime
1 tbsp honey
Kosher salt and ground black pepper, to taste

FOR THE MAIN DISH
2 lbs beef chuck steak, cut into large cubes
½ tbsp chili powder
½ tbsp ground cumin
½ tsp kosher salt
½ tsp ground black pepper
2 tbsp grapeseed oil
½ cup white onion, medium diced
2 garlic cloves, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh cilantro, chopped
2 tbsp chopped canned chipotle peppers in adobo sauce
8 oz beef stock
8 oz dark beer
2 oz salsa roja (store bought)
2 tbsp fresh lime juice
1 tbsp honey
4 brioche hamburger buns

MAKE IT

JALAPENO AIOLI
1) Using a blender, add mayonnaise, jalapenos, garlic, cilantro, scallions, lime juice, and honey. Blend for 1 minute until smooth and season with salt and pepper to taste.

MAIN DISH
1) Pre-heat oven to 300-degrees F.
2) In a large mixing bowl, season the diced beef chuck steak with the chili powder, cumin, salt, and pepper.
3) In a large sauté pan over high heat, add the grapeseed oil. Add the seasoned beef, sear, and stir until the beef is dark brown in color.
4) Add the onions and garlic to the pan with the seared beef. Stir and sauté for 4 to 5 minutes, until onions are translucent in color.
5) Add the oregano, cilantro, canned chipotle peppers, beef stock, beer, salsa roja, lime juice and honey.
6) Cover the pan with foil and cook in pre-heated oven for 2 ½ to 3 hours.
7) Remove the pan of cooked beef from the oven. The cooked beef should be fork tender. Remove beef from the pan and place into a large mixing bowl, reserving the cooking liquid. Place the pan with the reserved cooking liquid back over medium-high heat and allow to reduce to ¾ cup of liquid.
8) Using a fork, shred the cooked beef and stir in the reduced cooking liquid with the shredded beef.
9) In a medium sauté pan over medium high heat with a small amount of grapeseed oil or butter, toast the brioche buns for 30 seconds, until golden brown.
10) Spread the jalapeno aioli on the bottom bun portions. Top with shredded beef barbacoa (pickled red onions optional) and then top bun portions. Serve with fries.