Mexican Shredded Braised Beef

posted in: Entrées | 0

Whenever I get a chance to let my Le Creuset do the heavy lifting for dinner, I take it. There is just something so freeing about throwing everything into a pot and forgetting about it until dinner time. This recipe takes very little time to prep and is perfect for those lazy Sunday’s when you want a good home cooked meal but don’t want to put in a lot of effort.  

Ingredients

  • 4-5 pounds of chuck roast
  • 1 cup beef broth
  • 1 onion, diced
  • 1 cup of crushed tomatoes
  • 1 bottle of beer (the darker the better, I used Shiner Bock but any dark lager will work)
  • 1 ancho chili (rehydrated and deseeded)
  • Queso fresco (for garnish)
  • Fresh cilantro (for garnish)

The Rub

  • 2 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 tsp ground cinnamon
  • 1 tsp fresh ground pepper
  • 1 tbsp coarse salt

Step 1: Pre-heat the oven to 350 degrees F. Pat the beef with a paper towel until dry and cut into 3-4 inch size chunks. Generously season the beef with The Rub. In a large dutch oven, sear the meat on all sides until a nice crust forms. Remove from pan and set aside. 

Step 2: Add in the onions and beer and use a wooden spoon to scrape up all the good bits from the bottom of the pan. Add in the meat, crushed tomatoes, ancho chili, and beef broth and bring to a boil. Cover the pot and place in the oven for 2.5-3 hours, or until the beef can be easily pulled apart with a fork.  

You can serve this in tacos, burritos, over nachos, or whatever your heart desires. And since the majority of the cooking is done by the dutch oven, all you’ll need to do it sit and wait! 

And with that, thanks for reading! Let me know if you have any questions/suggestions in the comments!

Mexican Shredded Braised Beef

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Mexican Shredded Braised Beef

Ingredients

  • 4-5 pounds of chuck roast
  • 1 cup beef broth
  • 1 onion, diced
  • 1 cup of crushed tomatoes
  • 1 bottle of beer (the darker the better, I used Shiner Bock but any dark lager will work)
  • 1 ancho chili (rehydrated and deseeded)
  • Queso fresco (for garnish)
  • Fresh cilantro (for garnish)
    The Rub:
  • 2 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 tsp ground cinnamon
  • 1 tsp fresh ground pepper
  • 1 tbsp coarse salt

Instructions

  1. Pre-heat the oven to 350 degrees F. Pat the beef with a paper towel until dry and cut into 3-4 inch size chunks. Generously season the beef with The Rub. In a large dutch oven, sear the meat on all sides until a nice crust forms. Remove from pan and set aside.
  2. Add in the onions and beer and use a wooden spoon to scrape up all the good bits from the bottom of the pan. Add in the meat, crushed tomatoes, ancho chili, and beef broth and bring to a boil. Cover the pot and place in the oven for 2.5-3 hours, or until the beef can be easily pulled apart with a fork.
http://thesuchef.com/2017/02/24/mexican-shredded-braised-beef/

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