Weeknight Oven Braised Mexican Shredded Beef
- Yield 6 servings
- Prep 10 minutes
- Cook 3 hours
- Total 3 hours 10 minutes
Weeknight Oven Braised Mexican Shredded Beef sits in the Beef section of Regbie. The card serves 6 servings. Plan on 3 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes (a reliable cut is boneless short ribs)
- 1 tablespoon chili powder, (use a salt-free blend)
- 1½ teaspoons Diamond Crystal kosher salt
- 1 tablespoon ghee, or high temperature cooking fat of choice.
- 1 medium onion, thinly sliced
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled and smashed
- ½ cup roasted salsa
- ½ cup chicken stock
- ½ cup minced cilantro, skippable
- 2 radishes, thinly sliced (skippable)
Method
Warm oven to 300°F with the rack located in the lower middle.
In a large bowl, combine cubed beef, chili powder, and salt. Turn well.
Melt fat over a medium burner in a large, oven-proof dutch oven . Tip in the onions and sauté until translucent.
Stir in tomato paste and garlic, and cook for 30 seconds.
Tip in the seasoned beef, and pour in the salsa, stock, and fish sauce. Raise to a boil.
Lid 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.
Kitchen notes
- Assemble your own tacos with lettuce leaves, guacamole , diced onions, and cilantro.
