Saucepan@saucepan · Shared this recipeFollowMexican · dinnerBirria De ResThis beef birria recipe features slow-simmered chuck roast in a complex chile and achiote broth, served with tortillas, rice, beans, and lime.total4 hr 45 minprep45 mincook4 hrservings8Original recipe on seriouseats.comKeep this recipeAdd a copy of Birria De Res to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1.5 tsp black peppercorns0.25 tsp cumin seeds2 cloves4 cup homemade chicken stock or store-bought low-sodium chicken broth, 945ml2 plum tomatoes, Roma, 8 ounces; 225g2 tomatillos, 4 ounces; 85g, husks removed3 guajillo chiles, stems removed2 California chiles, stems removed3 árbol chiles, optional, stems removedOne 3.5-ounce pack achiote paste, 100g, see notes2 tbsp gochujang, see notes5 medium cloves garlic4 lb boneless beef chuck roast, 2kg, trimmed of excess fat and cut into 2-inch cubesKosher salt and freshly ground black pepper1 cup water1 whole yellow onion, 8 ounces; 227g, unpeeled, ends trimmed2 whole bay leavesDiced white onionMinced fresh cilantro leaves and tender stemsWarmed corn tortillasCooked rice, see notesCooked beansLime wedgesStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds.2Step 2: Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles.3Step 3: Bring to a boil over high heat, then turn off the heat and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.4Step 4: Transfer the chicken stock mixture to a blender.5Step 5: Crumble the achiote paste into the blender by hand.6Step 6: Add gochujang and garlic cloves and blend (in batches if needed) until smooth. Set aside.7Step 7: Generously season the beef all over with salt and pepper.8Step 8: In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves.9Step 9: Cook over medium-high heat, covered, until just simmering.10Step 10: Continue to cook, covered, reducing heat as needed to maintain a gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours.11Step 11: Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.12Step 12: For serving: Using a slotted spoon, transfer beef to a cutting board.13Step 13: Using 2 forks, shred the beef into bite-sized pieces or lightly chop.14Step 14: Ladle consomé into individual serving bowls and top with diced onion and cilantro.15Step 15: Serve the shredded beef with the prepared consomé, warm tortillas, rice, beans, and lime wedges.getsaucepan.com/r/23e308c2-2d3d-4c69-aafb-df137871d120 · Original: https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004
