Slow-Braised Shredded Beef Tacos

Ingredients

Beef

• 4 lb (1.8 kg) boneless beef chuck roast or brisket, cut into 3–4 large pieces
• 1 tablespoon neutral oil
• 1 large white onion, sliced
• 2–3 serrano chiles, stemmed and halved; remove membranes for less heat
• 4 garlic cloves, chopped
• 2 teaspoons dried Mexican oregano and 1 teaspoon ground cumin
• 2 teaspoons fine salt to start; 1 teaspoon black pepper
• 1 bottle (12 fl oz / 355 ml) dark Mexican beer, or the same amount of unsalted beef broth
• 1–2 cups unsalted beef broth, as needed

To serve

• About 24 small tortillas
• Diced white onion, chopped cilantro, lime wedges, and salsa
• Optional: guacamole or crumbled cotija

Method

1. Brown the beef.

   Heat oven to 325°F/160°C. Pat beef dry and season with salt and pepper. Heat oil in a snug-fitting Dutch oven and brown beef on all sides in batches. Transfer to a plate.

2. Make the braising base.

   Reduce heat to medium. Cook onion and serranos 4–5 minutes. Add garlic, oregano, and cumin for 30 seconds. Add beer or its broth substitute and scrape up the browned bits.

3. Braise slowly.

   Return beef and its juices. Add enough of the remaining broth to come one-third to halfway up the meat, not to submerge it. Bring to a simmer, cover tightly, and transfer to the oven. Cook 3–4 hours, turning once and checking liquid occasionally, until a fork twists easily in the meat. Brisket or thick pieces may need longer.

4. Shred and dress.

   Rest beef in the liquid for 15 minutes, then lift out and shred, discarding large pieces of fat. Skim the sauce and simmer uncovered if watery. Toss beef with enough sauce to moisten it; taste for salt.

5. Serve.

   Warm tortillas and fill with beef. Add onion, cilantro, lime, salsa, and optional toppings. Serve with Mexican rice.

Kitchen notes

Stovetop

After bringing the braise to a simmer, cover and cook over the lowest heat that maintains a gentle simmer, about 3–4 hours or longer until shreddable. Check and turn periodically; add hot broth if needed.

Slow cooker

Brown beef and sauté aromatics first, then transfer to a 6-quart slow cooker. Use the bottle of beer or broth substitute plus ½ cup beef broth. Cover and cook LOW 8–10 hours or HIGH 5–6 hours until easily shredded. Reduce juices separately if needed.

Pressure cooker

Cut the roast into 3-inch chunks. Brown in batches and sauté aromatics. Add beer plus 1 cup broth (or use all broth); fully scrape the base and meet your cooker’s minimum liquid requirement. Add beef and seasonings, seal, and cook HIGH 60–70 minutes, then allow 20 minutes natural release before venting as directed. If still firm, pressure-cook another 10 minutes and let pressure fall naturally again. Stay below the maximum fill line; a whole roast needs different timing.

Beer and spices

Broth replaces beer directly if preferred. Cumin and crushed red pepper are not interchangeable: cumin supplies an earthy flavor; serrano supplies the heat.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.