Oven-Braised Mexican Shredded Beef
Ingredients
The Beef
-
2½
pounds
boneless beef short ribs, beef brisket, or beef chuck roast
The Seasoning
-
1
tablespoon
chili powder
-
1½
teaspoons
Diamond Crystal kosher salt
-
½
teaspoon
Red Boat Fish Sauce
-
½
cup
freshly ground black pepper
The Cooking Fats
-
1
tablespoon
ghee or high temperature fat of choice
The Vegetables
-
1
medium
onion, thinly sliced
-
6
cloves
garlic, peeled and smashed
-
2
radishes, thinly sliced
optional
-
½
cup
minced cilantro, optional
The Liquids
-
½
cup
roasted tomato salsa
-
½
cup
bone broth or chicken stock
-
1
tablespoon
tomato paste
Instructions
- Preheat the oven to 300°F with the rack in the lower middle position.
- In a large bowl, combine the cubed beef, chili powder, and salt, tossing well.
- Melt the fat over medium heat in a large, oven-proof pot or Dutch oven and sauté the onions until translucent.
- Stir in the tomato paste and garlic, cooking for 30 seconds.
- Add the seasoned beef and pour in the salsa, stock, and fish sauce, bringing to a boil.
- Cover the pot and place it in the oven for 3 hours or until the beef is tender.
- Taste for seasoning and adjust if necessary.
- Spoon the beef onto a serving platter, shred it with forks, and top with cilantro and/or radishes if desired.
Nutrition Facts (estimated)
Servings
6
Calories
379
Total fat
22g
Total carbohydrates
6g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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