Stuffed Poblanos Wrapped in Carpaccio Beef Strips
Recipe by Brandyn Baker @blackdog_bbq
Total Prep Time: 45-60
Total Cook Time: 18 hours
Servings: 6 servings
· 3 lbs bottom round roast
· 1 lb. Carpaccio-Style beef strips
· 2 C yellow rice (Spanish style), dry
· 6 poblano peppers
· 2 tomatoes, cored & quartered
· 1 sweet onion, chopped
· 2 jalapeños, stemmed, deseeded, & minced
· 1/3 C vegetable oil
· 4 garlic cloves, minced
· 2 C chicken broth
· 1 C beef broth
· 1 TBS tomato paste
· Rub of choice
· 1 lime, halved
· 1 bunch of cilantro, minced
· 1 C green salsa
1. Preheat the grill to 190 degrees. While the grill is preheating, trim the bottom round roast of any excess fat. Once the meat is trimmed, cut three medium-length pieces of butcher’s twine, and space them out evenly underneath the longer end of the roast. Take both ends of the first piece of twine, pulling tight around the meat, and make a knot. Repeat with the two other pieces of twine. Cut any excess twine with a boning knife.
2. Once the beef has been tied, liberally season the bottom round with a rub of choice and rest for 15 minutes. Afterwards, place the beef on the grill overnight.
3. The next morning, start checking the internal temperature every hour. Once the beef registers about 165 degrees and a dark, mahogany bark is formed, take the beef off the grill, and place it on two sheets of aluminum foil. Wrap the foil tightly around the beef, leaving an opening in the top. Pour the beef broth in the opening, then close the foil around the roast as tightly as possible. Increase the grill temperature to 300 degrees and place the bottom round back on the grill. Continue checking the internal temperature every hour until it registers about 205 degrees. Once this temperature has been reached, take the roast off the grill, and allow to rest for 30-45 minutes (Once the beef is off the grill, increase the temperature to 350 degrees).
4. While the bottom round is resting before being shred, start the process of making the rice. Place the tomatoes and onion in a food processor and puree until smooth. Pour the mixture into a large liquid measuring cup and set aside.
5. Next, put a large Dutch oven over medium-high heat. Add the vegetable oil and let it heat up for 2-3 minutes. Once the oil is hot, pour in the rice and cook until translucent, about 5-10 minutes. Make sure to stir frequently to prevent the rice from sticking.
6. Add the garlic and jalapeños and reduce the heat to medium, cooking until fragrant (about 1 minute). Pour in the tomato-onion mixture, chicken broth, and tomato paste. Bring to a boil. Cover the Dutch oven and transfer to the grill, allowing the rice mixture to bake until the rice is tender, about 25 minutes.
7. After the bottom round has cooled and the rice is on the grill, shred with gloved hands (or forks). Take half of the shredded beef and store as leftovers. Set aside the remaining beef in a bowl for the stuffed peppers.