Thousand Hills Beef Citrus Lettuce Wraps
2–2½ lbs Thousand Hills beef boneless chuck roast or your favorite alternative
1 Tbsp Canola oil
1 Mango, peeled and diced 1”
1 large yellow onion (Spanish or sweet is fine), julienne (about 2 c.)
Kosher salt to taste
Black pepper to taste
2 Tbsp Mike’s Hot Honey
Avocado & Radish Slaw
6 radishes, cut into julienne slices
1–2 tsp jalapeño, seeded and finely minced—use more to taste for a spicier slaw
1 ripe avocado, diced
1 Tbsp cilantro leaves, chiffonade
1 Tbsp thinly sliced chives
1 Tbsp Mike’s Hot Honey
1–2 tsp apple cider vinegar
Kosher salt & black pepper, to taste
Preheat oven to 325°F. Cut and prepare all ingredients before you start cooking. Unwrap the chuck roast and pat dry, if needed, with paper towels, then thoroughly season on all sides with kosher salt and black pepper. Heat the canola oil in a Dutch oven over medium high heat until the oil is smoking hot. Sear the roast until it has a deep golden crust on all sides. Once the meat is well browned, reduce the heat to medium, remove the meat from the Dutch oven and add the onions. Season the onions with kosher salt and black pepper and sauté until golden and softened—about 5 minutes. Add the diced mango and sauté 2–3 minutes longer. Place the roast back into the Dutch oven on top of the vegetables. Drizzle the hot honey over the roast and onions, then cover the pot (with lid or cover tightly with foil) and place into the preheated oven and cook for 2½–3 hours, or until the meat is fall-apart tender.
Remove from the oven, remove the roast to a platter and loosely tent it with foil. Place the Dutch oven over medium heat and simmer to reduce the rendered braising liquid by about half. Meanwhile, shred the beef. When fully reduced, strain the braising liquid and discard the onions/mango. Add the juice back to shredded beef. Serve with lettuce leaves, mango salsa and the avocado-radish slaw.
Optional: season the roast with your favorite southwest spice rub before searing.