Swordfish Al Pastor Tacos with Charred Pineapple Salsa

Recipe Courtesy of Jeff Mauro


Pot Roast:

1 boneless beef chuck eye roast (about 3 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, roughly chopped

1 tablespoon dried Italian seasoning

2 teaspoons crushed red pepper

6 cloves garlic, roughly chopped

1/2 cup dry red wine

5 cups beef stock

2 sprigs fresh thyme

Sweet Peppers:

4 green bell peppers, seeded and cut into strips

2 tablespoons olive oil

1 teaspoon granulated garlic

Kosher salt and freshly ground black pepper

Sandwich Build:

6 soft hinged hoagie rolls

Oil Packed Hot Giardiniera

Sweet Peppers

For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.

Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.

For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small bowl of reduced au jus. Take the whole sandwich and quickly dunk in hot jus. Wrap in parchment for at least a minute to “settle” and then eat away!