Braised Beef Tacos
Braised Beef Tacos
Ingredients
For the Braised Beef
- 2 1/2 pounds chuck roast, or beef brisket
- 1 tablespoon kosher salt, plus more, to taste
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 1 1/2 tablespoons avocado oil, or other high-heat oil
- 1 white onion, medium, diced
- 2 shallots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth, high-quality
- 4 fresh thyme sprigs
For Taco Assembly
- 12 corn tortillas
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
Instructions
- 1
Preheat your oven to 300°F. Generously season the chuck roast all over with kosher salt and black pepper, patting the seasoning into the meat.
⏱️ 5 min•🌡️ 300
- 2
Heat the avocado oil in a large, oven-safe pot (such as a Dutch oven) over high heat. Once hot, carefully add the seasoned beef to the pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the beef from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the diced white onion and shallots to the same pot. Cook, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pot, until the onions are caramelized and golden, about 8-10 minutes. If needed, add a splash more oil.
⏱️ 10 min
- 4
Add the minced garlic to the pot and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 5
Pour in the beef broth, scraping the bottom of the pot to ensure all the flavorful fond is incorporated into the liquid. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid.
⏱️ 2 min
- 6
Add the fresh thyme sprigs to the pot. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
⏱️ 5 min
- 7
Transfer the covered pot to the preheated oven and braise for approximately 5 hours, or until the beef is incredibly tender and easily shreds with a fork.
⏱️ 300 min•🌡️ 300
- 8
Carefully remove the pot from the oven. Transfer the braised beef to a cutting board or large bowl. Using two forks or a knife, shred the beef into bite-sized pieces. Skim any excess fat from the braising liquid in the pot, then discard the thyme sprigs. You can return the shredded beef to the pot with some of the braising liquid to keep it moist and flavorful.
⏱️ 10 min
- 9
To prepare the tortillas, heat a small amount of the remaining beef juices in a skillet over medium heat. Briefly crisp each corn tortilla in the flavorful juices, about 30 seconds per side, until warm and pliable. Alternatively, warm tortillas in a dry skillet or microwave.
⏱️ 5 min
- 10
Assemble the tacos by filling each crisped tortilla with a generous portion of shredded braised beef. Top with finely diced red onion and fresh chopped cilantro. Finish with a squeeze of fresh lime juice from the wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Tacos
Ingredients
For the Braised Beef
- 2 1/2 pounds chuck roast, or beef brisket
- 1 tablespoon kosher salt, plus more, to taste
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 1 1/2 tablespoons avocado oil, or other high-heat oil
- 1 white onion, medium, diced
- 2 shallots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth, high-quality
- 4 fresh thyme sprigs
For Taco Assembly
- 12 corn tortillas
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
Instructions
- 1
Preheat your oven to 300°F. Generously season the chuck roast all over with kosher salt and black pepper, patting the seasoning into the meat.
⏱️ 5 min•🌡️ 300 - 2
Heat the avocado oil in a large, oven-safe pot (such as a Dutch oven) over high heat. Once hot, carefully add the seasoned beef to the pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the beef from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced white onion and shallots to the same pot. Cook, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pot, until the onions are caramelized and golden, about 8-10 minutes. If needed, add a splash more oil.
⏱️ 10 min - 4
Add the minced garlic to the pot and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 5
Pour in the beef broth, scraping the bottom of the pot to ensure all the flavorful fond is incorporated into the liquid. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid.
⏱️ 2 min - 6
Add the fresh thyme sprigs to the pot. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
⏱️ 5 min - 7
Transfer the covered pot to the preheated oven and braise for approximately 5 hours, or until the beef is incredibly tender and easily shreds with a fork.
⏱️ 300 min•🌡️ 300 - 8
Carefully remove the pot from the oven. Transfer the braised beef to a cutting board or large bowl. Using two forks or a knife, shred the beef into bite-sized pieces. Skim any excess fat from the braising liquid in the pot, then discard the thyme sprigs. You can return the shredded beef to the pot with some of the braising liquid to keep it moist and flavorful.
⏱️ 10 min - 9
To prepare the tortillas, heat a small amount of the remaining beef juices in a skillet over medium heat. Briefly crisp each corn tortilla in the flavorful juices, about 30 seconds per side, until warm and pliable. Alternatively, warm tortillas in a dry skillet or microwave.
⏱️ 5 min - 10
Assemble the tacos by filling each crisped tortilla with a generous portion of shredded braised beef. Top with finely diced red onion and fresh chopped cilantro. Finish with a squeeze of fresh lime juice from the wedges.
⏱️ 5 min