W30 Mexican Braised Beef Recipes

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!

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.

W30 MEXICAN BRAISED BEEF

Steps:

• Preheat the oven to 300º F, 150º C.
• Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
• Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
• Stir in the tomato paste and allow to cook for 30 seconds or so.
• Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
• Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
• Sprinkle a little chopped cilantro over all right before serving. Viva!

BRAISED BEEF

Steps:

• Cut green part of scallion into 2" pieces.
• Combine all ingredients except meat, oil, & chicken stock in bowl and set aside.
• Heat oil in heavy skillet and brown meat quickly on all sides.
• Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes.
• Heat stock in saucepan and add to beef.
• Simmer covered 90 mins to 2 hours or until meat is tender.
• Slice meat and serve hot or cold.
• Reserve gravy for master sauce.
• Strain through cheesecloth when cool and refrigerate in a covered dish.