Recipe Index

Ingredients

• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• oil, for frying
• 1lb 12oz beef brisket, cut into large chunks
• 2 onions, finely chopped
• 6 garlic cloves, crushed
• 4 medium tomatoes, blended
• 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
• ½ onion, finely chopped (optional)
• 1 tbsp finely chopped coriander (optional)

Method

1. Toast the smoked paprika, cumin, oregano, thyme and cinnamon in a small dry frying pan over a low-medium heat for about 30 seconds, until the spices smell fragrant, then tip them out of the pan.
2. Sear the brisket chunks in a little hot oil in a large pan, in batches if the pan is crowded, until every side is well browned, then lift the beef out and set it aside.
3. Cook the finely chopped onions and crushed garlic in the same pan until they soften and pick up a little colour at the edges.
4. Add the blended tomatoes, beef stock, vinegar, chipotle paste and the toasted spices to the onion pan, season generously with salt and black pepper, then blend the whole mixture until it runs smooth.
5. Return the sauce to the pan, or pour it into a slow cooker, add the seared beef and the bay leaves, and braise very gently on the hob for 2 to 3 hours, or on low in the slow cooker for 4 to 5 hours.
6. Lift the tender brisket onto a plate, pull it apart into shreds with two forks, then stir the shredded meat back through its sauce.
7. Spoon the birria beef into bowls while it is hot, scattering the finely chopped raw onion and coriander over the top if you are using them.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data