Cranberry-Orange Braised Beef on Ciabatta

Cranberry-Orange Braised Beef on Ciabatta

Makes 24 pieces

Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.

  • 1 piece (about 1 pound) London broil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup cider vinegar
  • 1 (14-ounce) can whole berry cranberry sauce
  • Grated zest and juice of 1 orange, divided
  • 1 loaf Ciabatta bread, halved horizontally, cut into 24 squares, lightly toasted
  • 1/2 cup fresh flat-leaf parsley leaves
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Preheat the oven to 350°F. Season beef all over with salt and pepper. Heat oil in a medium oven-proof pot over medium-high heat. Add beef and cook, flipping once, until dark golden brown on both sides, 8 to 10 minutes; transfer to a plate. Add vinegar, cranberry sauce and orange juice to pot and bring to a boil, scraping up any browned bits. Return beef to pot, cover with foil, then lid and bake until falling-apart tender, about 2 hours, turning meat halfway through. Using two forks, shred beef and stir together with remaining liquid in the pot. Top each square of bread with some of the beef, garnish with zest and parsley and serve.

Nutritional Info: 
Per Serving:90 calories (15 from fat), 1.5g total fat, 0g saturated fat, 10mg cholesterol, 170mg sodium, 13g carbohydrate (1g dietary fiber, 4g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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