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Birria de Res Con Consomé (Shredded Beef in Consomme) #birriaderes #beefbirria

Beef Birria With Consomé (Birria de Res Con Consomé)

Birria is a popular dish served in Mexico. Most often prepared with goat, but delicious to prepare with beef as well. Ladle into bowls or serve meat separately as a taco filling.

Course Beef, Main Course
Cuisine Mexican
Keyword Birria
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Servings 8 Servings

Ingredients

  • 5 pounds beef chuck roast sliced into 5 equal parts
  • 1 large white onion sliced in half
  • 1 head of garlic
  • 18 cups of water
  • Salt to taste
  • 7-8 chile guajillo or california remove stems and seeds
  • 6 chile de arbol optional
  • 4 large roma tomatoes
  • 1 1/2 inch piece of Mexican canela
  • 4 whole cloves
  • 1 tsp thyme
  • 1 tsp Mexican oregano
  • 1/2 tsp marjoram
  • 1/2 tsp cumin seeds
  • 1/2 tsp peppercorns
  • 2 bay leaves

Instructions

  1. Directions
  2. In a large pot, add the beef, 1/2 the onion, 1/2 of the head of garlic, water and salt to taste. Bring up to a boil at medium heat. Skim off the top as needed.Reduce, cover and continue cooking until the meat is tender(about 2 hours).
  3. In a separate pot, add the dried chiles, remaining onion, 4-6 cloves of remaining garlic and roma tomatoes, Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes.
  4. To the pot with tomatoes, add the canela, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Let sit for 10 minutes.

  5. After 10 minutes, using a wire mesh strainer, strain out the liquid from pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients to the blender, including 1/2 of the water that you reserved from pot. Add two cups of the beef broth from the other pot to the blender. Cover tightly and blend on high until smooth.

  6. Remove the onion and garlic from the pot with beef and discard. Using a fine wire strainer, strain the sauce from blender directly into the pot with beef. Add the bay leaves. Cook partially covered for 1 1/2 to 2 more hours or until the beef shreds apart easily. Taste for salt along the way.
  7. You can serve the birria two ways. Serve in bowls with plenty of consomé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consomé on the side.