Braised Beef Tacos Recipes
KALBI-STYLE BRAISED BEEF CHEEK TACOS
Korean taco trucks seem to be all the rage these days. I wanted to find a way to recreate those savory sweet tacos at home.
Provided by hello angie
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
- Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
- Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
- Place a scoop of beef and some kimchi over each tortilla.
Nutrition Facts : Calories 720.5 calories, Carbohydrate 43.4 g, Cholesterol 121.3 mg, Fat 44.6 g, Fiber 2.7 g, Protein 35.2 g, SaturatedFat 16.5 g, Sodium 1583 mg, Sugar 8.7 g
TRADITIONAL TEJANO CARNE GUISADA (BRAISED BEEF FOR TACOS)
This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I'm not gonna judge.
Provided by Karen
Categories Main Course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
- Salt and pepper the beef chunks.
- Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
- Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
- Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
- Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
- Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
- Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
- Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
- To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
- Don't add 3 cups of water! Read on:
- Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
- Cook on low for 6-7 hours.
- Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
Nutrition Facts : ServingSize 1 slice, Calories 236 kcal, Carbohydrate 6 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
BRAISED BEEF TACOS
Provided by Sandra Lee
Time 7h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
- In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks. (Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.)
- While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use.
- Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through. Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.). Top with some salsa, cilantro leaves, and 1 tablespoon sour cream. (Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Roll up and serve.
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From girlgonegourmet.com
Estimated Reading Time 8 mins
- Place the olive oil, beef, Rotel, salt, pepper, chili powder, cumin, and garlic powder in a 3-quart Instant Pot and stir to coat the beef in the seasonings. Place the lid on the pot, secure the lid, and close the steam valve. Select the “high pressure” setting and set the timer for 25 minutes. After 25 minutes has elapsed do a natural release for 10 minutes. Cover the steam valve with a towel and open it to release the rest of the pressure (also known as a quick release). Stir the beef.
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From kitchenkonfidence.com
Estimated Reading Time 3 mins
- If your beef is refrigerated, take it out of the refrigerator 30 minutes before you plan on making this dish.
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- Transfer roasted peppers to a cutting board. Scrape off the blackened skin using the tip of a knife. Discard the skin. Cut off the stem end of each pepper and slice in half. Remove the ribs and seeds. Chop peppers into ½ inch pieces and set aside (a rough chop is fine here).
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