APPETIZER: Cranberry-Orange Braised Beef on Ciabatta

1 pound London broil
1 tsp. fine sea salt
¼ tsp. ground black pepper
1 Tbsp. Grapes & Olives On Tap Rosemary Olive Oil
¼ cup Grapes & Olives On Tap Cran Orange Balsamic Vinegar
1 14oz. can whole berry cranberry sauce
Zest and juice of 1 orange
1 loaf Ciabatta bread, cut in half horizontally and cut
into 24 squares, lightly toasted
½ cup fresh, flat-leaf parsley

Preheat oven to 350°F. Season London broil with salt and pepper. Heat the Rosemary Olive Oil in an oven-proof pot over medium heat. Add the beef and cook, turning once, until golden dark brown on both sides (8-10 min.). Transfer to a plate. Add the Cran Orange Balsamic Vinegar to the pot, and stir in cranberry sauce and orange juice, scraping up the browned bits of beef. Return the beef to the pot, cover with foil and bake until very tender (about 2 hours), turning the beef halfway through. Use 2 forks to shred the beef and stir it into the liquid in the pot. Top each bread square with some of the beef, garnish with the zest and parsley and serve