Cranberry-Orange Braised Beef on Ciabatta

From Whole Foods Market


Makes 24 pieces

Braising in flavourful 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 freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup 365 Everyday Value Organic Apple Cider Vinegar
1 (14-ounce) can 365 Everyday Value Organic Whole Berry Cranberry Sauce
Grated zest and juice of 1 orange, divided
1 loaf Whole Foods Market bakery Ciabatta bread, halved horizontally, cut into 24 squares, lightly toasted
1/2 cup Italian/flat-leaf parsley leaves



Preheat 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.