Beef Birria

Name: Beef Birria
Total time: 610
Yield: 10
Ingredients: 1 (2 1/2 pound) beef chuck; 3 (8 ounce) beef short ribs; 4 teaspoons kosher salt; 2 teaspoons dried Mexican oregano; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 7 dried guajillo chilies; 2 tablespoons olive oil; 1 large onion, roughly chopped; 6 cloves garlic, peeled; 1 (1 inch) piece fresh ginger, thinly sliced; 3 large tomatoes, cored and chopped; 2 cups water; 4 cups chicken broth; 0.25 cup white vinegar; 3 bay leaves; 1 tablespoon honey; 2 tablespoons finely diced white onion; 1 tablespoon chopped fresh cilantro; 1 medium lime, sliced

Recipe by Chef John from allrecipes.com

Dinner 10 Hr. 10 Mins.

Ingredients

10 servings

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1 (2 1/2 pound) beef chuck
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3 (8 ounce) beef short ribs
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4 teaspoons kosher salt
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2 teaspoons dried Mexican oregano
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1 teaspoon freshly ground black pepper
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1 teaspoon ground cumin
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0.25 teaspoon ground cinnamon
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0.25 teaspoon ground cloves
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7 dried guajillo chilies
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2 tablespoons olive oil
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1 large onion, roughly chopped

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6 cloves garlic, peeled
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1 (1 inch) piece fresh ginger, thinly sliced
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3 large tomatoes, cored and chopped
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2 cups water
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4 cups chicken broth
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0.25 cup white vinegar
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3 bay leaves
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1 tablespoon honey
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2 tablespoons finely diced white onion
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1 tablespoon chopped fresh cilantro
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1 medium lime, sliced

Instructions

Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.