Oven Braised Mexican Shredded Beef
6 standard portions
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Dietary & allergen details
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Ingredients
- 2½ pounds boneless beef short ribs beef brisket, or beef stew meat cut into 1½-inch cubes (my favorite 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 teaspoon Red Boat Fish Sauce
- ½ cup minced cilantro optional
- 2 radishes thinly sliced (optional)
Method
- 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.