The Toro

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions

Butchers Kei Ohdera and HJ Schaible of Pasture | Portland, OR

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Adapted by StarChefs | June 2023

INGREDIENTS

Cultured Cream:
Yield: 3 quarts
2 gallons grass-fed, non homogenized milk
2 cups yogurt
1 cup sour cream
Salt
1 tablespoon garlic purée
3 tablespoons olive oil

Beef:
Yield: 50 pounds beef
50 pounds beef shank
40 quarts rich beef broth
Salt
20 quarts rich brown beef stock

Adobo Sauce:
Yield: 2 gallons
One 10-pound can peeled Roma tomatoes
8 ounces lard
1 tablespoon black peppercorns
8 ounces dried chipotle chiles
8 ounces dried California chiles
4 ounces dried New Mexico chiles
3 onions, sliced and sautéed
15 cloves garlic
1 tablespoon five-spice powder
3 tablespoons ground cumin
1 tablespoon ground coriander
¼ cup smoked paprika
¼ cup red wine vinegar

To Assemble and Serve:
Yield: 1 sandwich
Ciabatta roll, halved
Sliced cabbage
Cilantro
Pickled red onions
Pickled jalapeños

METHOD

For the Cultured Cream:
In a saucepan over medium flame, heat milk to 170°F. Remove from heat and let cool to 110°F. Stir in yogurt and sour cream. Keep mixture at 110°F for 16 hours. Strain mixture and season with salt, garlic, and oil. Transfer to an airtight container and refrigerate.

For the Beef:
In a large stockpot over medium heat, bring beef and broth to a simmer. Cook on low heat until beef is very tender, about 3 to 4 hours. Season with salt. Gently pull apart beef and set aside. Keep warm. Add stock to the braising liquid. Reduce mixture until a demi-glace is achieved. Transfer sauce to an airtight container and reserve.

For the Adobo Sauce:
In a stockpot over medium heat, add all ingredients. Cook until mixture has reduced, about 2 hours. Transfer sauce to a Vitamix blender and blend until smooth. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a sauté pan over medium flame, gently heat ¼ pound of Beef with 2 tablespoons demi-glace and 2 tablespoons Adobo Sauce. Cook until warmed through and Beef has been richly glazed. On one half of the ciabatta roll, spread desired amount of Cultured Cream. Add the Beef and demi-glace, followed by a salad of cabbage, cilantro, pickled red onions, and pickled jalapeños. Top with remaining ciabatta slice.

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