Let's go ahead and get it out of the way by saying that this dinner will never win a beauty pageant. It's just not pretty food. But it's definitely tasty food. Say this with me. "Bourbon-Braised Steaks with Chipotle Sweet Potatoes." And then say this with me. "Crockpot." Meaning, you throw a bunch of stuff together in the morning, then come home to an amazing and delicious dinner waiting for you. Oh and also: this is under 500 calories per serving, so you can still keep your New Year's healthy eating resolutions.
You use a very inexpensive cut of meat, blade steak. It is pretty tough, but when cooked low and slow, it becomes fork-tender. Seriously, I wish I'd taken a picture of it "cut" to show you. It basically turns into your own little individual pot roast. But a pot roast that's served with a bourbon sauce. And over sweet-spicy chipotle sweet potatoes.
You guys know I'm a major fan of the America's Test Kitchen Slow Cooker Revolution cookbooks, and they just released a new one, which focuses on healthy dinners. One of the major issues I have with a lot of crock pot recipes is that you end up trading healthy for convenience. This cookbook is full of lightened up crockpot recipes - from lightened up versions of some favorite comfort foods to lean proteins, to vegetables, healthy soups and stews… it's really awesome. I can't wait to make more from it, and if this recipe is any indication, it may very well become my favorite cookbook!
Bourbon-Braised Steaks with Chipotle Sweet Potatoes
adapted from ATK's Healthy Slow Cooker Revolution
- 1 medium yellow onion, chopped
- 1 Tbs tomato paste
- 1 tsp canola oil
- 1/2 tsp ground coriander
- 1 clove garlic, minced
- 1/2 cup reduced-sodium beef broth
- 1/4 cup bourbon or whiskey
- 1 Tbs worcestershire sauce
- 2 tsp instant tapioca
- 4 (6-8 oz) beef blade steaks, trimmed of all visible fat
- kosher salt and freshly ground black pepper
- 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
- 1 chipotle chile in adobo sauce, finely chopped
- 1 tsp grated lime zest
- 1 Tbs lime juice
- 1/4 cup milk
- minced fresh cilantro
In a microwave-safe bowl, stir together the onion, tomato paste, oil, coriander, and garlic. Cook 5 minutes, stirring occasionally, until the onion is softened. Transfer to the slow cooker.
Stir in the broth, bourbon, Worcestershire sauce, and tapioca. Generously season both sides of the steaks with salt and pepper, and nestle them into the slow cooker as well.
Loosely tie the sweet potatoes in a cheesecloth bundle; Gently lay the bundle on top of the steaks.
Cover and cook until the steaks are fork-tender and the potatoes are cooked through and tender as well, 8 to 9 hours on low or 5 to 6 hours on high.
Carefully transfer the potatoes to a large bowl. Mash with a potato masher until they are mostly smooth, then stir in the chipotle, lime zest and juice, and milk. Season with salt and pepper to taste.
Transfer the steaks to a serving platter and cover loosely with foil. Rest for 5 minutes. Meanwhile, use a spoon to skim off any visible fat from the top of the sauce, then transfer the sauce to a small bowl.
Serve the steaks over the potatoes, and spoon the sauce over the top. Garnish with cilantro.