Beer Braised Beef Tacos

Tender beef that shreds effortlessly, coated in a thick, dark beer reduction. The meat is melt-in-your-mouth soft, infused with spices and ready to be tucked into a warm tortilla.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 857
• Protein: 48 g
• Carbs: 67 g
• Fat: 49 g

Ingredients

• 800 g Beef chuck ( in large cubes )
• 330 ml Brown beer
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 8 piece Soft tortilla (for filling), made from corn
• 2 tbsp Lime juice
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 1 pinch Hot pepper en poudre
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 tbsp Chipotle peppers in adobo sauce ( chopped )

Instructions

1. Searing the meat

   Heat oil in a pot. Brown the beef cubes on all sides until a brown crust forms. Sear the juices at the bottom of the pot.

2. Aromatics and spices

   Add the chopped onion, minced garlic, and chipotle pepper. Sauté without burning. Stir in the cumin, paprika, oregano, and chili powder to release the aromas.

3. Deglazing

   Pour in the dark beer to deglaze the cooking juices. Scrape the bottom with a wooden spatula to incorporate the flavors into the sauce.

4. Slow simmering

   Lower the heat to minimum. Cover and simmer for at least two hours. The meat should crush under the pressure of a spoon.

5. Shredding and serving

   Shred the meat with a fork in its juices. Add the lime juice. Garnish the warm tortillas and sprinkle with fresh cilantro.

Chef's tips

• Don't over-reduce the sauce at the end; it should stay fluid enough to soak into the tortilla.
• If the sauce is too thin, remove the lid for the last 15 minutes so it coats the meat perfectly.

Storage

Keep for up to 3 days in an airtight container in the fridge. The meat tastes even better when reheated the next day.