Oven-Braised Mexican Beef

• 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
• 1½ teaspoons kosher salt (Diamond Crystal brand)
• 1 tablespoon coconut oil or 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 or bone broth
• ½ teaspoon Red Boat Fish Sauce
• ½ cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

Preheat oven to 300°F with the rack located in the lower middle position. In a large bowl, combine the cubed beef, chili powder, and salt. Toss well.

Melt fat over medium heat in a large, oven-proof pot or 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…

…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 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.

Assemble your own tacos with lettuce leaves, guacamole, diced onions, and cilantro.

¡Buen apetito!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD

Print

Oven-Braised Mexican Beef

Prep 10 mins

Cook 3 hours

Total 3 hours, 10 mins

Author Michelle Tam

Yield 6 servings

Looking for a simple, make-ahead, freezer-friendly, Whole30-compliant recipe for fork-tender Oven-Braised Mexican Beef? It's so delicious and easy!

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 (I use Penzeys Arizona Dreaming)
• 1½ teaspoons kosher salt (Diamond Crystal brand)
• 1 tablespoon coconut oil or fat of choice
• 1 medium onion, thinly sliced
• 1 tablespoon tomato paste
• 6 garlic cloves, peeled and smashed
• ½ cup roasted salsa (I use Trader Joe’s Double Roasted salsa)
• ½ cup chicken stock
• ½ teaspoon Red Boat Fish Sauce
• ½ cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

Instructions

1. Preheat oven to 300°F with the rack located in the lower middle.
2. In a large bowl, combine cubed beef, chili powder, and salt. Toss well.
3. Melt fat over medium heat in a large, oven-proof dutch oven. Add the onions and sauté until translucent.
4. Stir in tomato paste and garlic, and cook for 30 seconds.
5. Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
6. Cover the pot and place it in oven for 3 hours or until the beef is tender.
7. 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.)
8. Spoon the beef onto a serving platter and top with cilantro and/or radishes if you’ve got ’em.

Notes

Assemble your own tacos with lettuce leaves, guacamole, diced onions, and cilantro.

Courses Dinner

Cuisine Mexican, Whole30, Paleo, Gluten-free

Podcast: Play in new window | Download