Oven Braised Mexican Beef Recipes

OVEN BRAISED BEEF ROAST

Steps:

• Heat the oven to 325
• Place the flour, salt and pepper in a pie dish or pan.
• Coat beef on all sides with the flour and set aside.
• Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add the beef, browning on each side and remove to a plate.
• Wipe out any black flour if there is any, leaving any browned bits in the pan.
• Turn the heat to medium and add the olive oil and butter.
• Quickly add the onions, carrots, celery and garlic, stirring to combine.
• Cook for 5-6 minutes or until the veggies are tender.
• Add the remaining flour and stir for 30 seconds.
• Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
• Add the herbs and bay leaves and place the beef back in the pot.
• Place the lid on the pot and cook for 3 1/2- 4 hours in the oven, or until the meat is falling apart and the liquid has reduced down.
• Remove the bay leaves and herbs, shred the meat, tossing it in the sauce and serve hot over mashed potatoes.

OVEN-BRAISED MEXICAN BEEF

Steps:

• Preheat oven to 300°F with the rack located in the lower middle.
• In a large bowl, combine cubed beef, chili powder, and salt. Toss well.
• Melt fat over medium heat in a large, oven-proof dutch oven. Add the onions and sauté until translucent.
• Stir in tomato paste and garlic, and cook for 30 seconds.
• Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
• Cover the pot and place it in oven for 3 hours or until the beef is tender.
• Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days or freeze for up to 3 months and reheat right before serving.)
• Spoon the beef onto a serving platter and top with cilantro and/or radishes if you've got 'em.

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

OVEN BRAISED BEEF

Steps:

• Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
• Lower heat to medium, and if the pan is dry add a little more oil, then cook onion for 2-3 minutes until softened and golden.
• Add beef back into the dutch oven, along with the tomatoes, stock, garlic, Worcestershire sauce, salt and pepper.
• Place the lid on the dutch oven and place in the oven for 2 - 2 1/2 hours (stirring twice in this time) until meat is tender and falls apart easily.
• Use two forks to shred the beef (just do this in the dutch oven, no need to move it to a cutting board) and squash any garlic cloves that haven't disintegrated during the cooking process. Give it all a good stir and serve.

BRAISED BEEF CHEEKS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
• Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
• Bake in the preheated oven until beef is very tender, 5 to 6 hours.
• Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

BEER-BRAISED MEXICAN SHREDDED BEEF

Steps:

• Heat oven to 275 degrees. Over medium-high heat, toast the dried chiles until fragrant, about two to five minutes. Add stock and simmer for 10 minutes until the chiles soften.
• Pour the chiles and stock into a blender and add chipotles and adobo sauce. Blend until smooth.
• Heat canola oil in a large Dutch oven over medium-high heat. Generously season the chuck roast with salt and pepper and dust with flour. When the oil begins to shimmer, add the chuck and sear until browned, about five minutes. Carefully flip the beef to the other side and brown.
• Remove the beef from the Dutch oven and lower heat to medium. Cook onions until softened, about four or five minutes. Add garlic, cocoa powder, tomato paste, cumin, oregano, smoked paprika, cloves and coriander. Continuously stir for 30 seconds.
• Pour in the beer and apple cider vinegar. Use a wooden spoon to scrap up the brown bits from the beef. Simmer for about five minutes to allow the beer to slightly reduce.
• Stir in the blended chile mixture to make one cohesive sauce. At this point, if you'd prefer to use a slow cooker, pour the chile sauce into the slow cooker with the bay leaves and cinnamon stick and add the browned beef. Cook on low for eight hours. But if you're braising in the oven, return the beef to the Dutch oven along with the bay leaves and cinnamon stick. Bring to a boil.
• Once boiling, cover the Dutch oven and place in the 275-degree oven. Cook until the beef easily shreds with a fork. For a 3-pound roast, this should take about three hours while a 4-pound roast should take about four hours. That said, don't judge the beef's doneness on cooking time. Judge it on whether it's easily shreddable. Chuck roast takes a long time to break down, and not ever roast is identical.
• When the beef is ready, move to a cutting board and shred with two forks once cool enough to handle.
• This step is optional, but if you'd like to thicken the chile sauce to use with the beef, mix the masa harina with just enough water to make a thick but stirrable paste. Add the masa paste to the chile sauce and bring to a simmer on the stove, constantly whisking. Keep whisking until it thickens to your likening. Start with 2 tablespoons but know you can always add more if you'd still like it a little thicker.
• Use the beer-braised Mexican beef for tacos, tostadas, burritos, nachos or any other dish you'd like. Enjoy!

BRAISED BEEF RECIPE

Steps:

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

TRADITIONAL TEJANO CARNE GUISADA (BRAISED BEEF FOR TACOS)

Steps:

• Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
• Salt and pepper the beef chunks.
• Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
• Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
• Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
• Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
• Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
• Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
• Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
• To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
• Don't add 3 cups of water! Read on:
• Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
• Cook on low for 6-7 hours.
• Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
• It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

BRAISED BEEF ROAST RECIPE

Steps:

• At least a few hours before cooking (preferably overnight) salt the beef with about a teaspoon per pound and put it in a large baggie in the fridge.
• Before searing the meat, sprinkle about a teaspoon of pepper all over the roast.
• Add about two tablespoons of olive oil to your dutch oven. My 2 3/4 quart Le Creuset was the perfect size for this roast. You really don't want it to be much bigger than the meat you're cooking.
• Add the roast to the pan and sear it all over. Once it is seared on all sides, remove it and set aside.
• Add the onion, celery, carrots, and garlic and saute until softened. Add the herbs and tomato puree. Cook for a couple of minutes, stirring up all the pieces that are sticking.
• Add the beef roast back to the pan. Pour the entire bottle of wine over the roast. ( Optional: Drink a half glass of the wine. You deserve that by now. I did and can promise it won't affect the flavor. Enjoy!)
• Bring to a boil and then set to simmer.
• Cover the pan and let it cook on low for 2 1/2 hours, stirring occasionally. If the wine doesn't cover the roast, you may want to turn it over every now and then so no part dries out. I ladled the broth over it every so often as it was almost covered.
• Remove the roast after the 2 1/2 hours and set aside. Remove the bay leaf.
• Using a hand blender, blend all the vegetables until the sauce is thick and glossy. Be careful as this mixture will be hot, so use the lower setting on the hand blender.
• Let the sauce continue to simmer. I like a thicker sauce, so I added about two teaspoons of cornstarch to thicken it.
• Prepare the polenta with vegetable stock. The polenta only takes about 15 minutes to cook. Add butter as soon as it's soft and mix well.
• Serve the braised beef roast over the polenta.

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.