Birria beef
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
This meltingly tender Mexican beef is ideal for batch cooking and freezing. Either cook on the hob or in a slow cooker. Serve simply with mash and some steamed greens, in tacos (or quesabirria if you're feeling fancy).
For this recipe you will need a food processor or blender.
Each serving of birria beef provides 288 kcal, 33.7g protein, 8.7g carbohydrate (of which 5.5g sugars), 12.1g fat (of which 4.8g saturates), 3.7g fibre and 1.01g salt.
Ingredients
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- oil, for frying
- 800g/1lb 12oz beef brisket, cut into large chunks
- 2 onions, finely chopped
- 6 garlic cloves, crushed
- 4 medium tomatoes, blended
- 500ml/18fl oz beef stock
- 2 tbsp apple cider vinegar (or white vinegar)
- 2 tbsp chipotle paste or 2 tsp dried red chilli flakes
- 3 bay leaves
- salt and freshly ground black pepper
To serve (optional)
Method
Heat a small, dry frying pan over a low-medium heat. Toast the paprika, cumin, oregano, thyme and cinnamon for 30 seconds until fragrant, then set aside.
Heat a little oil in a large frying pan and sear the beef until browned on all sides (depending on the size of your pan, you may need to be this in batches). Remove from the pan and set aside.
Add the onion and garlic to the pan and cook until soft and lightly browned. Add the blended tomatoes, stock, vinegar, chipotle paste and toasted spices. Season generously with salt and pepper. Transfer to a blender or food processor and blend until smooth.
Return the blended sauce to the pan or transfer to a slow cooker. Add the beef and bay leaves to the pan or slow cooker. Cook on the hob over a very low heat for 2–3 hours, or in the slow cooker for 4–5 hours on low. When cooked the beef will be very tender and shred easily.
Transfer the beef to a plate and shred it using two forks. Return to the pan and stir the beef through the sauce.
At this point, the birria can be cooled and frozen, or served immediately with the sides of your choice. If serving straight away, top with finely chopped onion and fresh coriander. See the recipe tips, below, for how to reheat.
Recipe tips
To reheat from frozen, remove a portion from the freezer and place in a saucepan with 2–3 tablespoons water or beef stock. Cover and place on a low heat to defrost gently, stirring occasionally as it loosens. Bring to a simmer and cook for 5–10 minutes, until piping hot. Adjust the seasoning if needed before serving.
