Birria de Res (Mexican Beef Stew)

2 Jan
Birria de Res (Mexican Beef Stew)

Birria de Res (Mexican Beef Stew)

Birria, it`s been said that it cures just about anything. Well, at least hangovers, the common cold etc. That said I thought this was the perfect start for the new year. And I think there might of been a lot of people wishing for a bowl this morning. Birria de Res is this simple man`s plan to better eating today. Typically made with beef, goat, lamb or pork, dried peppers & Mexican spices it`s warming with really complex flavors. A bit more labor intensive & time consuming than many stews the levels of flavors & melt in your mouth meatiness is so worth it!!
Here`s what you`ll need Birria de Res (Mexican Beef Stew):
Beef Shank (with bones) & stew meat- 5-6lbs
Guajillo Chiles-6, stemmed & seeded.
Ancho Chiles-6,stemmed & seeded
Flour-1/4 cup
Garlic-6 cloves peeled
Beef Stock-6 cups
Tomato-5 medium or about 3 cups, quartered or rough chop
Red Onion- 1 cup rough chop + extra fine dice to garnish
Cilantro- 1 bunch chopped with extra for garnish
Cinnamon-1 stick + 1 tsp ground
Clove-a dash
Oregano- 1 Tbls dried
S & P to taste
Limes- wedgesA look at the star players. The bones & marrow bring so much extra flavor & richness to the broth!DSC_0173

Lightly dredge the meat in flour.

Heat a couple of tablespoons canola oil over medium high heat in a heavy bottomed soup or stock pot. Add the beef (or other meat) & brown all sides. Work in batches if you need. Remove the meat & reserve.

Stem & deseed the chiles.

Add to the skillet or pan & toast for about a minute.

Add the beef, stock & garlic, cover & bring to a boil, lower to a simmer, forget about & cook 2 1/2 hours or so. The beef should be fall apart tender.

Remove from heat & reserve the meat.

Chop or shred that meaty goodness. Refrigerate.

Add the rest to a bowl, cool & refrigerate overnight.Wake up, go for a run, walk the dogs, make a coffee, whatever you do & when you get to it take out the stock bowl & remove the fat from the top.

Done

The next character`s. 1/4 the tomatoes, chop the onion & cilantro.

Add the veggies back to a soup pot with 2 cups of the broth, oregano, clove, cinnamon as well as all the stewed chiles.

Bring to a boil, reduce to a simmer & cook 10 minutes or so. Remove the cinnamon stick.

Cool for a few & add to your blender.Spin til it`s smooth.

Add the reserved stock, beef & pureed tomato-chile mix back to the pot. Bring to a simmer for about an hour giving a stir every once in a while.

This is what you`ll have, a deep brown super rich bowl of meaty bliss. Garnish with some cilantro, diced onion & a squeeze or two of lime & some heated corn tortillas. This is so special you`ll know why it`s often reserved for special occasions & holidays!! Enjoy your Birria de Res!!

Birria de Res (Mexican Beef Stew)

Birria de Res (Mexican Beef Stew)

Ingredients

  • Beef Shank (with bones) & stew meat- 5-6lbs
  • Guajillo Chiles-6, stemmed & seeded.
  • Ancho Chiles-6,stemmed & seeded
  • Flour-1/4 cup
  • Garlic-6 cloves peeled
  • Beef Stock-6 cups
  • Tomato-5 3 cups, quarted or rough chop
  • Red Onion- 1 cup rough chop + extra fine dice to garnish
  • Cilantro- 1 bunch chopped with extra for garnish
  • Cinnamon-1 stick + 1 tsp ground
  • Clove-a dash
  • Oregano- 1 Tbls dried
  • S & P to taste
  • Limes- wedges

Instructions

  1. Lightly dredge the meat in flour.
  2. Heat a couple of tablespoons canola oil over medium high heat in a heavy bottomed soup or stock pot. Add the beef (or other meat) & brown all sides. Work in batches if you need. Remove the meat & reserve.
  3. Stem & deseed the chiles.
  4. Add to the skillet or pan & toast for about a minute.
  5. Add the beef, stock & garlic, cover & bring to a boil, lower to a simmer, forget about & cook 2 1/2 hours or so. The beef should be fall apart tender.
  6. Remove from heat & reserve the meat.
  7. Chop or shred that meaty goodness. Refrigerate.
  8. Add the rest to a bowl, cool & refrigerate overnight.
  9. Wake up, go for a run, walk the dogs, make a coffee, whatever you do & when you get to it take out the stock bowl & remove the fat from the top.
  10. . 1/4 the tomatoes, chop the onion & cilantro.
  11. Add the veggies back to a soup pot with 2 cups of the broth, oregano, clove, cinnamon as well as all the stewed chiles.
  12. Bring to a boil, reduce to a simmer & cook 10 minutes or so. Remove the cinnamon stick.
  13. Cool for a few & add to your blender.
  14. Spin til it`s smooth.
  15. Add the reserved stock, beef & pureed tomato-chile mix back to the pot. Bring to a simmer for about an hour giving a stir every once in a while.
  16. Ready to serve. Garnish with some cilantro, diced onion & a squeeze or two of lime & some heated corn tortillas.
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