Oven-Braised Beef Tacos with Dipping Consommé

Trust me, this one is well worth the time to make and the hassle to clean up. I braise the beef in a cast-iron pot and finish the tacos on my grill griddle.

Ingredients

The Beef & Braise

• 3 to 4 lbs chuck roast, cut into 3-inch chunks

• 2 tbsp vegetable oil

• 1 large white onion, chopped

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 can (14 oz) crushed tomatoes

• 2 tbsp tomato paste

• 2 tbsp fresh lime juice

The Spice Rub

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

For Serving & Dipping

• 16–20 small corn tortillas

• 1 cup Monterey Jack or Oaxaca cheese, shredded (optional, for crispy tacos)

• 1 white onion, finely diced

• 1 bunch fresh cilantro, finely chopped

• 2 limes, cut into wedges

Instructions

Step 1: Sear the Beef

1. Preheat your oven to 300°F.

2. Mix all ingredients in the spice rub in a small bowl. Pat the chuck roast pieces dry and season all sides generously with the spice mixture.

3. Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.

4. Sear the meat in batches for 3–4 minutes per side until a deep brown crust forms. Do not crowd the pan. Transfer the seared beef to a plate and set aside.

Step 2: Build the Braising Liquid

1. Turn the stovetop heat down to medium. Add the chopped onion to the remaining fat in the pot and cook for 4 minutes until soft.

2. Stir in the minced garlic and cook for 1 minute until you can smell it.

3. Pour in the beef broth. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pot.

4. Stir in the crushed tomatoes, tomato paste, and lime juice until combined.

   
   

Step 3: The Oven Braise

1. Return the beef and any resting juices back to the pot (the liquid should come about halfway up the meat). Bring to a simmer.

2. Cover tightly with the lid and transfer the pot to the preheated oven.

3. Bake for 3 to 3.5 hours, turning the meat pieces over once halfway through. The beef is done when it easily shreds apart with two forks.

Step 4: Separate the Beef and Consommé

1. Remove the beef from the pot and shred it using two forks.

2. Let the liquid in the pot settle for 2 minutes. Skim the heavy layer of amber-colored beef fat floating on top and pitch it or save it, totally up to you.

3. Strain the remaining liquid into a bowl to remove any large onion or garlic chunks. Taste it; if it is too thick, add a splash of warm beef broth. This is your dipping consommé. Stir in a handful of fresh cilantro.

Step 5: Assemble and Serve

1. Heat a skillet or griddle over medium heat.

2. Dip a corn tortilla entirely into your reserved bowl of skimmed beef fat.

3. Place the greasy tortilla on the hot skillet. Add a layer of shredded beef and cheese to one half.

4. Fold the tortilla over and fry for 2–3 minutes per side

until crispy and golden brown.

5. Serve immediately alongside a warm bowl of the consommé for dipping. You can also add some diced white onion, cilantro, and lime juice to your taco before diving in.