Beef Birria Pizza
Ingredients: olive oil, onion, ginger, salt, garlic · 300 min cook time · 800kcal · ~₩38,450
Ingredients
1큰술 olive oil, 1개 onion, 1작은술 ginger, 1작은술 salt, 2쪽 garlic, 2큰술 chili powder (guajillo or any), 0.5작은술 freshly ground black pepper, 1작은술 oregano, 1작은술 ground cumin, 0.5작은술 cinnamon, 0.25작은술 ground clove, 1캔 fire-roasted crushed tomatoes, 0.5컵 water, 2개 bay leaves, 2파운드 beef chuck, 1개 carrot, 1줄기 celery, 1큰술 white vinegar, 1큰술 honey, 4컵 beef broth (or bone broth), 8oz prepared pizza dough, 1큰술 cornmeal, 0.5컵 mozzarella cheese, 0.5컵 Monterey Jack cheese (or hatch chili Jack), 0.25컵 pepperoncini, 0.25컵 pickled red Fresno peppers, 0.25개 white onion, 0.25컵 cilantro leaves, 1개 lime
Instructions
1. Sauté onion and ginger in olive oil over medium-high heat. Add salt to help onions soften.
2. Cook for a couple of minutes until onions are translucent, then add garlic and spices: chili powder, black pepper, oregano, ground cumin, cinnamon, and ground clove.
3. Stir and sauté for about 1 minute to wake up the spices.
4. Add fire-roasted crushed tomatoes and a splash of water (used to rinse the tomato can). Add bay leaves and stir.
5. Cut beef chuck into approximately 2-inch pieces, aiming for uniform size, and add directly to the pot.
6. Add optional carrot and celery, white vinegar, honey, and beef broth. Stir everything together.
7. Bring the mixture to a simmer, then cover, reduce heat to low, and simmer for 1.5 hours.
8. After 1.5 hours, uncover, stir, and continue to simmer gently on low for another 1.5 hours or longer until the meat is tender. Skim off some fat from the top and reserve it.
9. Once the meat is tender (test with a fork), remove it from the pot with a slotted spoon, set aside to cool, and reserve.
10. Ladle out about 1.5 cups of the reduced sauce for the pizza sauce and reserve.
11. For the consommé, thin out the remaining sauce in the pot with extra beef broth. Stir and simmer for 10-15 minutes, adjusting broth to desired consistency.
12. Preheat oven to 500°F (260°C).
13. Take 8 oz of prepared pizza dough, press and stretch it into a 12-inch circle.
14. Transfer the dough onto a cornmeal-lined baking sheet.
15. Spread the reserved pizza sauce over the dough, leaving at least a half-inch unsauced crust handle for dipping.
16. Scatter grated cheese (half mozzarella, half Monterey Jack) over the sauce.
17. Add pickled peppers (pepperoncini and pickled red Fresno) to balance richness.
18. Tear apart the cooked beef and generously place it on the pizza.
19. Heat the reserved birria fat until brushable. Brush the crust for flavor and color, and brush some onto the beef to crisp up the edges.
20. Bake in the upper center of the 500°F oven for about 12 minutes, or until golden and cooked through.
21. For a crispier crust, place the pan directly over a flame for 1-2 minutes, moving it around and spinning occasionally.
22. Brush a little more birria fat onto the beef, then garnish with finely diced fresh white onion and torn cilantro leaves.
23. Transfer to a cutting board and cut into six slices.
24. Serve with hot consommé (strained or unstrained) and fresh lime wedges for squeezing.
Source: Watch the original video