Description
Succulent, rich, and flavorful braised beef tacos. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 3 lbs (1361 g) arm roast
- large granule (kosher) salt and pepper
- 2 tbsp extra virgin olive oil
- 3 dried chilis
- 1 large white onion, sliced
- 3 garlic cloves, smashed
- 1/2 tsp large granule salt
- 1 cups (237 ml) beer
- 2 tbsp tomato paste
- 1 cups (237 ml) beef broth
Instructions
- Preheat the oven to 300°F (149°C).
- Pat dry and generously season the arm roast with large granule salt and pepper on both sides.
- In a cast iron dutch oven, gently heat 2 tablespoons of olive oil and toast the chilis until fragrant (1-2 minutes). Remove the chilis and set aside.
- Brown the beef on both sides (5-8 minutes per side), ensuring not to disturb it while cooking.
- Remove the browned beef from the pot and set aside.
- Examine the drippings; remove any burnt pieces with a slotted spoon. If there is too much fat, remove the excess, leaving about 2 tablespoons. If not enough drippings remain, add 2 tablespoons of olive oil.
- Add the onion and garlic to the pot. Sprinkle with 1/2 teaspoon of large granule salt and sauté for 2-3 minutes.
- Add the beer, mixing and scraping up the browned bits from the bottom of the pot. Bring to a slow boil, reduce heat to a simmer, and cook until reduced by half (5-8 minutes).
- Mix in the tomato paste and beef broth; simmer for 2-3 minutes.
- Add the meat and reserved chilis to the braising liquid. Place a piece of parchment paper on top of the pot, pressing it down to about 1 inch above the meat. Cover and place in the 300°F (149°C) oven for 2-4 hours, depending on the toughness of the meat.
- After 2 hours, check the meat. Check every half hour until fork tender.
- Once fork tender, remove the meat from the pot and shred it with forks, placing it in a large bowl.
- Remove the chilis from the braising liquid and discard.
- Mix the remaining braising liquid into the shredded beef. If using a marrow bone, scoop out and add the marrow to the beef, or enjoy it separately.
- Serve as taco meat with tortillas, sliced chili, avocado, cilantro and lime.
Notes
- For deeper flavor, consider using ancho or chipotle chilis in addition to, or in place of, the dried chilis.
- To speed up the braising process, use a pressure cooker. Adjust cooking time according to manufacturer’s instructions.
- Leftover braised beef can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
- Cholesterol: 100