Birria is a classic dish from the State of Jalisco, and as a matter of fact, two of the most popular dishes on the blog are also from Jalisco: Pozole and Menudo. Birria is usually made with goat’s meat or even with lamb or a combination of several types of meat. The use of a combination of meats is common in restaurants or local Birria eateries known as “Birrierias”. Beef Birria is more like a homemade version since beef is more accessible everywhere.
Beef Birria Recipe
This is a partnership with RUMBA MEATS, Recipe and opinions are 100% mine.
I like to make this with a combination of oxtail and beef shank from RUMBA MEATS; the bone-in meat renders a very flavorful Birria broth. You can also use Beef cheek and oxtail (the cheek has a lot of meat). You can make your own combination, too, just make sure you add a cut of meat with some bone in it.
There are so many different recipes for birria, but all of them use a combination of dried peppers and herbs. Some cooks will add beer or Pulque instead of vinegar. Some also add a little piece of ginger. The way this dish is usually served is in a bowl (similar to a soup) and garnished with chopped onion and cilantro or oregano. The meat is also served with tacos.Whichever way you make it, I’m sure you’ll enjoy it.
How to make Beef Birria Recipe
Notes:
- Some cooks also like to add a ¼ of and an inch of ginger root.
- You can also cook this dish in a slow cooker if you do not want to make the oven version.
- You can even make it in an Instant Pot or pressure cooker (cooking times will vary depending on the cooking method).
DIRECTIONS:
- Season the meat with salt and pepper, then place in a large baking dish.
- Clean and devein the peppers. Slightly toast them over a medium heat. Soak peppers in a cup of hot water. Roast the onion and garlic and place in your blender.
- Toast the whole cloves, cumin seeds, and black peppercorns. Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
- Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Season the sauce with salt.
- Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight.
- Preheat the oven to 350º F. Bake the meat for about 4 hours.
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro.
I hope you make this dish and take advantage of the coupon RUMBA MEATS is offering to buy your meats, so you can enjoy a nice warm bowl of Beef Birria. Get your coupon HERE to go buy your meat at Kroger.
I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.
I hope you prepare this delicious dish and come back to let me know your experience with it.
Buen Provecho!
Mely Martinez,
Recipe in spanish Birria de Res.
Beef Birria
Ingredients
- 2 lbs. Beef Oxtail from RUMBA MEATS
- 2 lbs. Beef Cheek*
- Salt and pepper to taste
- 3 Ancho Peppers
- 6 Guajillo Peppers
- 2 Large roasted tomatoes
- 4 Whole cloves
- ½ Teaspoon cumin seeds
- ½ Teaspoon black peppercorns
- 4 Garlic Cloves
- 1 Teaspoon Mexican oregano
- ½ Teaspoon Marjoram
- ½ Medium-size white onion sliced
- 1- in of stick of Mexican cinnamon
- ½ Cup white vinegar
- Salt to taste
GARNISH
- ⅔ Cup chopped Cilantro or ¼ Cup of dried oregano
- ⅔ Cup chopped white onion
- Lime wedges
Instructions
- Season the meat with salt and pepper, then place in a large baking dish.
- Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
- Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
- Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
- Pour the sauce over the meat, making sure it is covered all over with this sauce of dried peppers and spices. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. SEE NOTES about adding more water.
- Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Serve with warm tortillas and a a hot salsa. Any leftover Birria will be great the next day to make Birria Quesadilals.
Notes
- Some cooks also like to add a ¼ of an inch of ginger root.
- You can also cook this dish in a slow cooker if you do not want to make the oven version. It will take 6-8 hours in the slow cooker.
- To make it with a brothy consommé, add 6 cups of water, extra. If you only want it for tacos, it is not necessary. The meat and sauce you already have will suffice. First, you add 4 cups, and if it is too thick for your taste, add the other two.
- • COOKING TIMES: Baking time 4 hours. You can even make it in an Instant Pot or stovetop pressure cooker. For the Instant Pot, cook for 45 minutes, and add the sauce to the meat. Cook for 5 more minutes in the manual setting. Check meat tenderness, if it is easy to shred then you are set to go. But, if the meat is still a little hard to shred, extend the cooking time to 10-15 minutes more. If using a Slow Cooker, cook for 6 hours in the low setting. The one hour time given above is using the instant pot or pressure cooker.
Sophia
This is my second time making this recipe in my slow cooker & it came out so good! I used chuck roast. The only change I made was using just a pinch of cumin because the first time I made it, it tasted too strongly like cumin for me. I shredded the meat & used it for tacos & quesabirria. Even my 14-month old loved it!
Vanessa
Can I cook the meat with the broth in the instant pot instead of cooking the meet separately?
Mely Martínez
Hello Vanessa,
Yes, I explain that in the recipe notes.
John Brother
I’m so glad I used your recipe instead of the hundred of birria recipes online. We made it for our 5 de Mayo Party. Delicious!
ANGELICA DEL SOL
Omg I loved it I added the ginger and cinnamon ! 😋delish…..
thank you for sharing.
Melina
Hello. Can we use all the same steps to cook over stove in a regular pot ?
Mely Martínez
Hello Melina,
Yes, you can.
Mari
Hi! You have vinegar mentioned in your ingredients. Am I missing where you added that?
Mely Martínez
Hello Mari,
Check step number 3 of the recipe.
Nancy
Mely, a question: I am going to do the recipe x3 for this weekend. And would like the broth. Would that be 6 cups total or 18 cups total?
Thank you!
Mely Martínez
Hello Nancy,
18 cups, however, if you want it to have more of the broth you will need to adjust to the quantity you need.
Don
Can I use a Chuck Roast instead?
Mely Martínez
Hello Don,
Yes, you can use Chuck Roast.
Crystal Garcia
Hi! Love your recipe!! This will be my 3rd time making it. I do have a question, can I use this recipe to make in a large pot?
Mely Martínez
Hello Crystal,
Yes, of course, you can make it in a large pot.
Crystal
Do I have double the spices, tomatoes, and chiles?
Mely Martínez
Yes!
Brian
Hi Mely,
Can I substitute ground cinnamon instead of 1 inch of Mexican cinnamon stick?
If so...how much ground cinnamon?
Thx
Mely Martínez
Hello Brian,
Yes, you can!