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Braised Beef

Braised Beef

Ethan Chlebowski Source .gravy
entree mexican beef
Salt
chuck roast
oil
1500 ml water
15 g beef bouillon paste
25 g guajillo chile powder
25 g cumin
10 g cayenne pepper
30 g tomato paste
6 cloves garlic

Salt & sear the chuck roast

  1. 1. Salt the chuck roast and let it brine for 30 minutes.
  2. 2. Optionally, dry brine it in the refrigerator overnight.
  3. 3. Set a dutch oven over high heat and add a drizzle of oil.
  4. 4. Add the roast to the pot and let it sear on each side until browned.

Make the braising liquid

  1. 5. Add 1500ml water to a large bowl or container and add 15g beef bouillon paste, 25g guajillo chile powder, 25g cumin, 10g cayenne pepper, and 30g tomato paste. Blend it or mix it together.

Braise the beef

  1. 6. Set the oven to 275°F/135°C.
  2. 7. Add 6cloves garlic to the pot with the roast and let it toast for a few minutes.
  3. 8. Add all of the braising liquid and cover. Place inside the oven and let it braise for 5-6 hours.

Shred the beef & fry tortillas

  1. 9. Once it's finished braising, shred the beef and then add it back to the juices.

Ultra-tender beef.