Beef Lamb Or Goat Birria With Consommé 4 Cooking Methods Recipes

HOMEMADE BEEF BIRRIA CONSOMé RECIPE

Steps:

• Season both the beef and lamb well on all sides with sea salt and pepper. Set aside.
• Next add the oil to a very large pot or rondeau over high heat and once it begins to smoke add in the meat and lamb and sear until well browned on all sides, about 6-8 minutes per side.
• Remove the beef from the pot and set it aside.
• Now, place in the onions and cook over medium heat for about 20-25 minutes or until caramelized.
• Place in the garlic and give it a quick sauté with the onions for about 4-5 minutes.
• Next, pout in the tomatoes, chiles, allspice berries, cinnamon, peppercorns, bay leaves, cumin seeds, oregano, and thyme and stew medium-high heat for 8-10 minutes to soften up the peppers and cook the tomatoes.
• Deglaze with 2 cups of water and continue to cook on medium-high heat until the amount of liquid is reduced by ½ or about 15 minutes.
• Transfer the mixture to a blender and puree at high speed until smooth. See note on how to blend hot food.
• Pour the mixture back into the pot along with water or beef stock. Season this mixture well with salt and pepper.
• Place the seared meat back into the pot, cover, and cook on medium-medium-high for about 2 hours, or until the meat is easily shredded. The liquid should be at a rapid bubble or a very low boil the entire time.
• Remove the meat, discard any bones, and roughly chop on a cutting board. Keep aside.
• Next, strain the remaining liquid through a fine-mesh strainer or chinois and return the strained liquid back to the pot along with the chopped meat.
• To serve: Place the desired amount of birria consomé into a bowl and garnish with fresh-squeezed lemon juice, onions, radishes, and cilantro.

BIRRIA RECIPE

Steps:

• Transfer the meat to a large mixing bowl and season with salt, pepper and cumin. Set aside.
• Add 1 tbsp olive oil to a skillet and pre-heat over medium heat. Cut open the dried chili's and remove the seeds. Add the chili's to the heated skillet and toast for about 1-2 per side. Make sure to continually move and toss the peppers so they don't burn. You'll need to re-start if you burn the chili's as they're take on a bitter flavor.
• Remove the toasted chili's and place in a bowl of hot water until soft (approx. 20 minutes).
• Add 1 tbsp olive oil to the same skillet and cook the onions until translucent (approx. 4-5 minutes). Add the garlic cloves and toast for 60 seconds, until fragrant. Transfer to the blender.
• Toast the whole cloves, peppercorns and cinnamon stick for approx. 15 seconds and transfer to the blender.
• Add the chipotle pepper, crushed tomatoes, dried thyme, dried oregano, 1/2 tsp cumin, ground ginger, salt, apple cider vinegar and 1 cup of beef broth to the blender.
• Drain the softened chilis (do not use the leftover chili water) and add to the blender. Blend until smooth. Add more beef broth, 1 tablespoon at a time, if needed to get the blender moving if the sauce is too thick. Salt to taste.
• Add the bay leaves to the top of the meat. Pour the sauce over the meat and turn the meat pieces to ensure complete coverage. Marinate for a minimum of two hours, up to 24 hours.
• Add the meat and marinade to a large stockpot. Add 2-3 cups of beef broth, just enough to cover all the meat. Cover and cook over medium heat for 2.5 hours, until the meat shreds easily. Remove the bay leaves.
• Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.
• Pre-heat the oven to 350 degrees F. Add the meat and marinade to a large oven-safe dish. Add 1-2 cups of beef broth, just enough to cover all the meat. Cover with aluminum foil and roast for 2 hours, until the meat shreds easily. Remove the bay leaves.
• Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.
• Add two cups of beef broth to the inner pot of the Instant Pot. Add the meat and marinade. Place the lid on the Instant Pot, making sure the value is in the sealed position. Pressure cook on high pressure for 45 minutes. Let the pressure naturally release for 15 minutes, before finishing with a quick release. The meat should shred easily. Remove the bay leaves.
• Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

BEEF, LAMB, OR GOAT BIRRIA WITH CONSOMMé (4 COOKING METHODS)

Steps:

• Place meat into Instant Pot (or large bowl if not using instant pot).
• Add salt, ground pepper, cumin, and oregano to the meat.
• Rub the dry ingredients into the meat really well and set aside.
• Heat 4 cups of water in a pot and bring to a boil.
• While water is heating up, using kitchen scissors, remove heads from all chili peppers.
• Using kitchen scissors, cut large slit into each chili pepper and remove all seeds.
• Heat frying pan on medium heat and add oil.
• Once the oil is hot, add chili peppers and cook, stirring constantly, for about 2-3 minutes. Take care to make sure you don't burn the chilies.
• Put toasted chilies into the boiling water from step 1, and let boil for 10-12 minutes, until chilies are slightly softened, then set aside.
• Heat the same frying pan you used for chilies to medium heat.
• Add oil to pan.
• When oil is hot, add onions and tomatoes until they are slightly browned.
• Add the garlic, bay leaves, peppercorns, cinnamon stick, cloves, salt, thyme, marjoram, and oregano, and cook for about 5 minutes, stirring frequently.
• Add chili peppers, and the water they were boiled in, to a blender or food processor.
• Add tomato/onion/spices mixture to blender or food processor.
• Add ginger, cumin, and apple cider vinegar to blender or food processor.
• Blend together all ingredients until it forms a smooth puree.
• Strain sauce to remove any remaining bits of whole spices and vegetables.
• Combine meat and sauce in a pot, baking dish, or bowl, depending on your cooking method. and mix thoroughly.
• Cover with aluminum foil, and refrigerate.
• Marinate for at least 4 hours, but preferably 8 hours or more.
• Put meat into Instant Pot. If you chose to marinate ahead of time, you would add both meat and sauce in this step.
• Put sauce into Instant Pot.
• Cook on high pressure for 45 minutes.
• Allow 5 minutes for natural release.
• Do a manual release and remove lid.
• Shred meat off the bones and discard bones.
• Preheat oven to 350 degrees.
• Put covered baking dish with meat and sauce into oven.
• Cook for 3 hours.
• Shred meat off the bones. and discard bones.
• Cook covered pot containing meat and sauce on medium heat for 3 hours.
• Shred meat off the bones, and discard bones.
• Put meat and sauce into slow cooker.
• Cover and cook on low for 6 to 8 hours.
• When meat is falling easily off the bone, shred meat off the bones, and discard bones.
• Mix consommé thoroughly.
• Dip tortilla (you can use corn or flour) into consommé.
• Cook tortilla on pan until heated on both sides.
• (Optional Step) Put a generous portion of Oaxaca Mexican melting cheese all around the tortilla and cook until it melts.
• Fill tortilla with meat.
• Add cilantro, diced onion, and a squeeze of lime into tortilla.
• Add cheese (Mexican chihuahua cheese recommended) into tortilla.
• Add sour cream (optional).
• Put a small amount of consommé into a bowl.
• Enjoy your tacos by dipping into consommé and enjoying this lovely dish!
• Place meat and a heaping of the consommé to a deep bowl.
• Add diced onion, cilantro, sliced radishes (optional) and lime juice to bowl.
• Enjoy as a hearty, filling soup. Eating it this way is keto and carb friendly!
• Place 1/2 cup of cooked long grain rice into a deep bowl. Note: You can use cauliflower rice instead to make it keto and carb friendly.
• Place meat and a heaping of the consommé to the bowl.
• Add diced onion, cilantro, sliced radishes (optional) and lime juice to bowl.
• Mix it together and enjoy!