Naan with Shredded Beef and Raclette Cheese
Indulge in the irresistible flavors of our cozy naan, generously stuffed with succulent shredded beef and ooey-gooey raclette cheese that stretches with every bite! With the perfect blend of spices and the art of homemade dough, this dish is sure to impress your taste buds and warm your heart. Get ready to elevate your mealtime with this cheesy, meaty delight!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- pale round beef (454 g)
🥛Dairy & Eggs(1)
- raclette cheese (7.06 oz)
🫙Pantry Staples(1)
- beef broth (240 ml)
🧂Spices & Seasonings(1)
- bay leaf
📦Other(2)
- spices
- vegetables for marinade
Nutrition (per serving)
Calories
368
Protein
32g
Carbs
8g
Fat
23g
👨🍳 Instructions
- 1
Prepare the marinade by blending all vegetables and adding spices.
- 2
Sear the beef on both sides in oil, then add the marinade, beef broth, and bay leaf.
- 3
Cook on low heat for 3 hours until the beef is tender and shreds easily.
- 4
Mix the shredded beef with the sauce and fill the naan with the mixture and melted raclette cheese.
💡 Pro Tips
- ✓Sear your beef at 400°F+ for 3-4 minutes per side before braising to develop a caramelized crust through the Maillard reaction, which adds 40-50% more savory depth than braising alone.technique400°F, 3-4 minutes per side
- ✓Braise at 180-190°F (not boiling) for 3 hours because collagen denatures at 160°F and converts to gelatin, but temperatures above 200°F cause myofibrils to contract excessively and expel moisture.timing180-190°F for 3 hours
- ✓Reduce the braising liquid by 60-70% after removing the beef so the sauce coats the shredded meat evenly and concentrates flavor compounds; aim for 1.5:1 meat-to-sauce ratio by weight.technique60-70% reduction, 1.5:1 ratio
- ✓Add raclette cheese at 350-375°F naan surface temperature; raclette melts at 131°F but needs 50-70°F above that for optimal flow and emulsification within 45-60 seconds.equipment350-375°F naan, 45-60 seconds
- ✓Strain solids from braising liquid before reducing, then emulsify 2 tablespoons of butter per cup of reduced liquid while off-heat to create a silky sauce that clings to naan without running off.ingredient2 tablespoons butter per cup
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Naan with Shredded Beef and Raclette Cheese
Indulge in the irresistible flavors of our cozy naan, generously stuffed with succulent shredded beef and ooey-gooey raclette cheese that stretches with every bite! With the perfect blend of spices and the art of homemade dough, this dish is sure to impress your taste buds and warm your heart. Get ready to elevate your mealtime with this cheesy, meaty delight!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- pale round beef (454 g)
🥛Dairy & Eggs(1)
- raclette cheese (7.06 oz)
🫙Pantry Staples(1)
- beef broth (240 ml)
🧂Spices & Seasonings(1)
- bay leaf
📦Other(2)
- spices
- vegetables for marinade
Nutrition (per serving)
Calories
368
Protein
32g
Carbs
8g
Fat
23g
👨🍳 Instructions
- 1
Prepare the marinade by blending all vegetables and adding spices.
- 2
Sear the beef on both sides in oil, then add the marinade, beef broth, and bay leaf.
- 3
Cook on low heat for 3 hours until the beef is tender and shreds easily.
- 4
Mix the shredded beef with the sauce and fill the naan with the mixture and melted raclette cheese.
💡 Pro Tips
- ✓Sear your beef at 400°F+ for 3-4 minutes per side before braising to develop a caramelized crust through the Maillard reaction, which adds 40-50% more savory depth than braising alone.technique400°F, 3-4 minutes per side
- ✓Braise at 180-190°F (not boiling) for 3 hours because collagen denatures at 160°F and converts to gelatin, but temperatures above 200°F cause myofibrils to contract excessively and expel moisture.timing180-190°F for 3 hours
- ✓Reduce the braising liquid by 60-70% after removing the beef so the sauce coats the shredded meat evenly and concentrates flavor compounds; aim for 1.5:1 meat-to-sauce ratio by weight.technique60-70% reduction, 1.5:1 ratio
- ✓Add raclette cheese at 350-375°F naan surface temperature; raclette melts at 131°F but needs 50-70°F above that for optimal flow and emulsification within 45-60 seconds.equipment350-375°F naan, 45-60 seconds
- ✓Strain solids from braising liquid before reducing, then emulsify 2 tablespoons of butter per cup of reduced liquid while off-heat to create a silky sauce that clings to naan without running off.ingredient2 tablespoons butter per cup