Beef Birria

Passos9

1. 1

   Pas 1. Prep the chuck roast

   Pat the chuck roast dry and cut into large 2–3 inch chunks. Season with salt and pepper.

   espatlla de vedellasal kosherpebre negre
2. 2

   Pas 2. Toast and soak chiles

   15 min

   Remove the stems and seeds from the dried chiles. Toast in a dry pan for 10–15 seconds per side, just until fragrant. Cover with hot water and soak for 15 minutes.

   xile guajilloDried chile pasilla anchobitxo
3. 3

   Pas 3. Toast the cumin

   30s

   Toast the whole cumin seeds for 30 seconds.

   llavors de comí
4. 4

   Pas 4. Sear the beef

   Heat the avocado oil in a large pot over medium high heat. Sear the beef until nicely browned on all sides. Remove and set aside.

   espatlla de vedellaoli d'alvocat
5. 5

   Pas 5. Blend the sauce

   Blend the softened chiles, tomatoes, onion, garlic, toasted cumin, oregano, cinnamon, cloves, apple cider vinegar and 1 cup beef broth until smooth. Strain through a fine mesh strainer for a smoother consommé.

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6. 6

   Pas 6. Cook the sauce

   5 min

   Pour the sauce into the same pot and cook for about 5 minutes, scraping up the browned bits from the bottom.

   brou de vedella
7. 7

   Pas 7. Add the beef back

   Add the beef back in with the bay leaves. Add another 1 1/2–2 cups beef broth, or enough to mostly cover the meat.

   espatlla de vedellafulla de llorerbrou de vedella1.8 tassa de 4.5 tassa
8. 8

   Pas 8. Simmer the birria

   2 h 45 min

   Cover and cook at a gentle simmer on low for 2 1/2–3 hours, or until the beef is fall-apart tender.

9. 9

   Pas 9. Shred the beef

   Remove the beef and shred it in a bowl. Add enough consommé to keep the meat juicy and hydrated, then save the rest.

   espatlla de vedella