Birria Beef Tacos by Aleks @garlicrosemaryandsalt on Instagram

It’s Tuesday, and who doesn’t love a Taco Tuesday?

These birria beef tacos are made with delicious, spicy, slow-cooked, tender, melt-in-the-mouth organic beef brisket. Packed with rich flavour and perfect for sharing, this is a recipe you’ll want to come back to time and time again.

Serves: 6
Difficulty: Easy
Cooking time: 2–6 hours

Ingredients

• 1kg organic beef brisket joint
• 2 sticks celery
• 2 carrots
• 1 large onion
• 4 cloves of garlic
• 1 tin of chipotles in adobo
• 1 dried smoked ancho chilli
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• Salt & pepper
• 1 can chopped tomatoes
• 1L beef stock
• Fresh lime

Method

Take the beef out of the fridge 30 minutes before cooking. Unwrap the beef joint and pat it dry with paper towels, then sprinkle it generously with sea salt flakes.

Heat some vegetable oil in a high-sided casserole (or a wok) until starting to smoke, then brown the beef well on all sides.

Remove from the oil and set aside. Add the sliced onion, celery, carrots, garlic, and bay leaves, and sweat for 15 minutes. Then add the herbs, chillies, and spices, stirring for a minute until fragrant.

Next, add the chopped tomatoes and beef stock, and season well.

Place everything into a pressure cooker or slow cooker. Pressure cook for 1.5–2 hours, or alternatively slow cook for around 6 hours. The beef should be meltingly tender.

Remove the beef, allow it to rest, then shred it. Reduce the remaining cooking liquor with a generous squeeze of fresh lime until slightly thickened.

To Serve

Serve the shredded beef with soft or crispy tacos and grated cheese. Dip them into the delicious cooking liquor for maximum flavour.

For extra toppings, add guacamole, soured cream, pickled sliced red onions, jalapeños, shredded lettuce, lime, coriander, and tomato salsa—bonus points for going all in.

SHOP ALL ORGANIC BEEF >

Image by Aleks @garlicrosemaryandsalt