From the episode, “Fighting For Your Family”

SERVES 4

YOU’LL NEED

FOR THE BEEF CURE
2 tbsp kosher salt
2 tsp smoked paprika
1 tsp cumin
2 tsp Cajun seasoning
4 lbs chuck roll, cut into chunks

FOR THE BRAISE
3 tbsp grapeseed oil
1 Spanish white onion, diced
¼ cup red peppers, diced
3 tbsp green olives, diced
4 cloves garlic, minced
1 cup dry red wine
2 cups peeled canned tomatoes, crushed
2 tbsp ketchup
1 cup beef stock
1 bunch thyme
1 bunch chives, sliced

FOR THE BACON AIOLI
2 cups mayonnaise
2 tbsp chipotle adobo sauce
3 cloves garlic, minced
8 oz bacon, diced
Salt and pepper

FOR THE SWEETY DROP PICO DE GALLO
3 cups sweety drop peppers
1 cup red onions, diced
1 jalapeno, seeded and diced
2 cups Roma tomatoes, diced
½ cup lime juice
3 cloves garlic, minced
1 tsp ground cumin

FOR THE SANDWICH & PLATING
4 Cuban style rolls (8 inches)
4 tbsp grapeseed oil
4 eggs
8 oz smoked black forest ham, thinly sliced
8 slices Muenster cheese
16 oz French fries

MAKE IT

BEEF CURE
1) Pre-heat oven to 325 degrees.
2) In a mixing bowl add salt, smoked paprika, cumin, and, Cajun spice.
3) Season chuck roll with spice mixture about 2 hours prior to cooking.

FOR THE BRAISE
1) In a sauce pot over medium-high heat add grapeseed oil and chuck roll. Sear on all sides.
2) Remove the meat from the pot and set aside.
3) Using the same pan, add onions and red peppers and allow to sweat.
4) Add olives and garlic and cook for another 2 minutes.
5) Deglaze the pan with red wine and reduce for about 4 minutes.
6) Add tomatoes, ketchup, beef stock, and thyme. Bring mixture to a light boil.
7) Add seared beef back to the braising liquid and cover.
8) Place beef into the oven and cook for about 4 hours. Beef should be fork tender.
9) Using a fork or your hands, shred the beef and set aside.

BACON AIOLI
1) Using a hand blender puree all ingredients until smooth. Season with salt and pepper.

SWEETY DROP PICO DE GALLO
1) In a mixing bowl add all ingredients together. Season with salt and pepper

SANDWICH & PLATING
1) In a sauté pan over medium heat, toast Cuban style rolls in grapeseed oil until light brown.
2) In a medium sauté pan over medium heat add ham and lightly sear on both sides.
3) Top the ham with braised chuck roll and Muenster cheese. Cover the pan and allow the cheese to melt.
4) Dress the Cuban roll with bacon aioli.
5) In a separate pan over medium low heat, add eggs and cook sunny side up until the white is cooked through and yolk is still runny.
6) Place ham and braised beef on the roll and top with fried egg and pico de gallo.
7) Serve with cooked French fries.