Fork-tender beef shoulder crusted with chili, braised with lime, onions, cilantro, jalapeño, and poblano.

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Beef Chuck Shoulder

The star of the show is, of course, the beef shoulder chuck. This cut is ideal for braising due to its marbling and connective tissue. These elements break down during slow cooking. They create incredibly tender and juicy meat.

Yellow Onions

Onions provide a sweet and savory depth. They caramelize as they cook. This process adds a crucial layer of flavor to the braising liquid.

Garlic

Garlic has its pungent and savory notes. It will infuse the dish with a robust aroma and taste. This complements the richness of the beef.

Chili powder

Chili powder introduces a mild heat and earthy undertones, essential for classic braised beef taco flavor. Depending on your preference, you might opt for a mild or a more robust chili powder.

TIPS & TRICKS FOR THE BEST SPICY SHREDDED BEEF TACOS

Managing the Heat

Effective heat management is paramount for braised beef. It’s not just about cooking the meat. It’s about coaxing out its deepest flavors. It involves breaking down tough connective tissues into melt-in-your-mouth tenderness.

Initial High Heat for Searing: The process typically starts with high heat. This achieves a deep and flavorful sear on the beef. This crucial step is known as the Maillard reaction. It creates a caramelized crust that locks in juices. It also adds a layer of complex savory notes to the final dish.

Transition to Low and Slow: After searing, the heat must be significantly reduced for the braising stage. Low and slow cooking often occurs in a covered pot or Dutch oven. It allows the beef to simmer gently in liquid for an extended period. This gentle heat prevents the meat from drying out. It provides ample time for the collagen to convert into gelatin. This results in that characteristic fall-apart texture.

Maintaining a Gentle Simmer: Throughout the braising, strive for a gentle simmer, not a vigorous boil. A rapid boil can toughen the meat and evaporate the braising liquid too quickly. Small, consistent bubbles indicate the ideal temperature.

Both oven or stove top methods are viable. The oven provides more even heat distribution around the pot, minimizing the need for stirring. The stovetop requires closer monitoring to ensure the bottom doesn’t scorch, but offers quicker adjustments to temperature.

Searing the Meat

Before searing, always pat the beef thoroughly dry with paper towels. Moisture on the surface will steam the meat rather than sear it, preventing the formation of that desirable crust.

Use a heavy-bottomed pan. Choose a cast iron skillet or a Dutch oven. Preheat it over medium-high to high heat until it’s very hot. Add a small amount of oil with a high smoke point (like grapeseed, canola, or avocado oil) just until shimmering.

Once the beef is in the hot pan, resist the urge to move it immediately. Allow it to sear undisturbed for several minutes until a deep brown crust forms. You’ll know it’s ready to flip when it easily releases from the bottom of the pan.

When to Cover and Uncover the Beef

The decision to cover or uncover the braising pot impacts both moisture retention and the concentration of your braising liquid.

For the majority of the cooking time, the pot should be covered tightly. This traps steam and moisture, creating a humid environment that keeps the beef from drying out and promotes tenderization. It also ensures that the braising liquid doesn’t evaporate too quickly, which is crucial for slow cooking.

Towards the final hour or two of cooking, you may choose to uncover the pot, or leave the lid ajar. This allows some of the braising liquid to reduce and thicken, concentrating its flavors and creating a richer sauce. This step is optional and depends on your desired consistency for the sauce. If you prefer a thinner sauce, keeping it covered throughout is fine. You can also keep it covered if you are using the liquid primarily for moistening the tacos.

Regardless of whether you cover or uncover, periodically check the liquid level during braising. If it’s getting too low, add more broth or water to ensure the beef remains adequately submerged.

Signs the Beef Is Ready

The most reliable sign is when the beef is “fork-tender.” This means you can easily insert a fork into the thickest part of the meat and twist. The meat should shred apart with minimal resistance. It should practically fall apart.

When you attempt to remove the beef from the braising liquid, it should easily pull apart with tongs. You can also use two forks. It should not need to be cut.

The braising liquid itself will offer clues. It should have thickened slightly. It should appear rich and flavorful. There may even be a thin film of gelatin on the surface when cooled slightly. This indicates that the collagen from the beef has broken down into gelatin, contributing to the meat’s luscious texture.

Ultimately, taste a small piece. It should be incredibly tender, moist, and bursting with the flavors of the braising liquid. There should be no chewiness or toughness.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast iron skillet 

Lid

Cutting board

Chef knife 

Measuring spoons 

Tongs

SIMILAR INGREDIENTS TO

Braised Beef and Cabbage

Crispy Beef Milanesa w/ Jalapeno Gravy

Aleppo Pepper + Lime Crusted Beef w/ Chimichurri

ENJOY THIS RECIPE WITH

LEMON SUNFLOWER DRESSING

SOUTHWESTERN SHRIMP SALAD

CREAMY ALMOND BUTTER SWEET POTATOES

RECIPE

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