Mexican Beef Cast Iron Dutch Oven Recipes

On cold, frigid days, similar the ones my family unit has been experiencing lately, at that place is something about a dull cooked braise in the oven that brings warmth and comfort to a home.

I shared this mail on instagram a couple of days ago...

Condolement food, to me, is homemade broth simmered slow for 24-36 hours so that information technology tin can becomes everything rich in season and nourishment. Then, using this liquid golden to slowly braise a muscle lined in collagen and ligaments, toughened on grasses and weeds, until information technology melts and becomes the nearly tender, succulent meat you lot will accept always tasted.

Braising is one of my favorite methods of cooking. Information technology'southward a traditional cooking technique to make palatable the tougher, more affordable cuts of meat. In every braise, the meat is first browned, and then finished in a covered cast iron dutch oven, in just a bit of liquid, to melt at a depression temperature. In the cooking process, the low rut and moisture breaks downwards the tough connective tissue called collagen. It literally melts the collagen into gelatin which so turns the tough piece of meat into tender, juicy strips that can exist pulled autonomously with a fork. Information technology's magic, I tell yous; all the same, it does call for time and patience.

As all good food in this season goes, information technology unremarkably starts with a batch of homemade broth.

I slowly boiled this particular batch for 30 hours. Once chilled it turned into a delightful basin of jelly with enough rendered tallow to fry some potatoes later in the week. That'due south right, I don't throw abroad the fatty … I plop it, piece by piece, into a pint sized mason jar and utilise it throughout the week to fry potatoes or roast vegetables. It'southward scrumptious.

With any expert braise, information technology starts with a good piece of meat lined in collagen.

This was an arm roast from a grassfed cow. I was especially excited about the marrow bone in the middle. Braised bone marrow tastes delicate, refined, and completely euphoric. It'due south umami.

For this particular recipe, I wanted to brand some braised, Mexican beefiness tacos so as Rick Bayless would do, I toasted some dried chili'due south from my garden in a bit of oil to beginning the braise.

One time the chili'due south were fragrant and left the oil with a fleck of spice, I removed them and browned the seasoned roast on both sides, making certain the oil was hot enough to ensure a good chaff.

Once browned, I removed the meat from the pot and went away to making the braising sauce with aromatics and a liquid made up of beer and beef broth. Once the braising liquid was finished, all I had to exercise was return the meat to the pot forth with the chili's.

Now, because this particular cow that my family had purchased was peculiarly tough, it took me four hours to braise this meat to become fork tender, but my oh my, the wait was worth information technology. These braised, Mexican beefiness tacos were rich, full of depth in flavor … simply sensational!

I'm sure some people will ask me if they can apply a crockpot. My answer is yep, y'all can. Crockpots are definitely piffling braising machines; however, the depth in flavor that you get from a braise cooked wearisome in a dutch oven just tin't be replicated in a crockpot. Also, if you happen to have a really tough grassfed cow (possibly it was a much older cow), using a crockpot even on low for 10 hours may not exist enough to tenderize your beefiness. A crockpot retains much more water than braising in a cast iron dutch oven slowly in the oven.

I encourage you lot to give braising a endeavor this season. I'yard sure one time taste the flavors in a good braise, you'll know exactly why I brand time for them in my humble kitchen.

Braised, Mexican Beefiness Tacos

A braised recipe for Mexican beefiness tacos. Cooked depression and irksome, these tacos are delicious, rich, and flavorful!

Ingredients:

• 3lb arm roast (give or take)
• big granule (kosher) common salt and pepper to season
• 2 tbls actress virgin olive oil
• three dried chili's such as guajillo or ancho
• 1 large white onion, sliced
• three garlic cloves, smashed
• i/2 tsp large granule table salt
• 1 cup beer
• 2 tbls lycopersicon esculentum paste
• 1 cup beef broth

Method:

1. Pre-heat the oven to 300F.
2. Pat dry and generously season the arm roast with large granule table salt and pepper on both sides.
3. In a cast fe dutch oven, gently heat 2 tbls of olive oil and toast the chili's until they become fragrant; i-2 minutes. Remove the chili'due south from the pot and fix aside.
4. One time the chili's have been removed, brown the beefiness on both sides; 5-8 minutes per side. Make certain that when you identify the meat into the pot, that you do non disturb it. Place it in the pot and check it after four-5 minutes. In one case browned, remove the meat from the pot and gear up aside.
5. Examine your drippings. If in that location are burnt pieces in the pot remove them with a slotted spoon. If there was as well much fat released, remove the excess leaving well-nigh 2 tbls of drippings in the pot. If there is not enough dripping left in the pot, add together an additional ii tbls of olive oil to the pot, gently bringing it back to estrus.
6. One time you lot have examined and adapted your drippings, add the onion and garlic to the pot. Sprinkle with one/2 tsp of large granule salt and saute for two-3 minutes. Add the beer, mixing and picking up all the cherished browned bits from the bottom of the pot. Bring to a tedious boil, reduce the oestrus to a simmer and cook until reduced by half; 5-8 minutes. Once reduced by one-half, mix in the tomato paste and beef broth and bring to a simmer for two-three boosted minutes.
7. In one case the braising liquid is finished, snuggle the meat into the sauce and add the reserved chili's as well.
8. Place a slice of parchment newspaper on the pot and press it downwardly a bit and then that it stands well-nigh ane inch above the meat. Comprehend and place in the 300F oven.
9. Depending on the toughness of your meat, the braise tin take anywhere from 2-four hours. After two hours, check the meat. If it'due south not fork tender, cheque it again every half hour until fork tender.
10. In one case the meat is fork tender, remove it from the pot and shred information technology with a pair of forks placing the meat into a large bowl. Remove the chili's from the braising liquid and toss. Mix in the remaining braising liquid into the shredded beef. If you accept a marrow bone, feel free to scoop out the marrow and consume it or you tin can scoop information technology out and mix it into the beef likewise.
11. Serve as taco meat with a multifariousness of your favorite condiments.

Notes

Depending on the toughness of your meat, the braise can take anywhere from 2-4 hours.

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https://www.myhumblekitchen.com/2014/eleven/braised-mexican-beefiness-tacos/

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Source: https://www.myhumblekitchen.com/2014/11/braised-mexican-beef-tacos/

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