Smoked Beef Birria

🧂 Ingredients

• 3 lb. Chuck Roast

  trim and cut into 3-4 inch pieces
• 3 lb. Beef Short Ribs

  remove fat cap and silver skin
• 2 tbsp. Olive Oil
• 1 tbsp. Kosher Salt
• 2 tsp. Black Pepper
• 2 tsp. Garlic Powder
• 1 tbsp. Cumin
• 1 tbsp. Mexican Oregano

  sub with traditional oregano
• 1/2 tsp. Cinnamon
• 1/2 tsp. Ground Ginger
• 3 Ancho Chili Peppers

  trim the stem and remove the seeds
• 6 Guajillo Chili Peppers

  trim the stem and remove the seeds
• 4 Arbol Chili Peppers

  trim the stem and remove the seeds
• 1/4 cup Olive oil
• 4 cups Beef Stock

  extra for spraying your smoked meat
• 1 small White Onion

  chopped in large pieces
• 4 cloves Fresh Garlic
• 1 14.5 oz. can Fire Roasted Tomatoes

  I like the muir glen brand best
• 1 tbsp. Apple Cider Vinegar

Instructions

• 1 Ideally the meat is most flavorful when prepped a day in advance, at minimum the
  spices should marinade for at lest 2 hours.
• 2 Start by trimming your chuck roast into 3-4 inch pieces. Trim larger pieces of
  fat off of the meat and discard.
• 3 Trim the fat cap and silver skin off the top of the short ribs.
• 4 Lightly oil all of your meat so it's completely coated.
• 5 In a bowl, whisk together the dry rub ingredients. Remove 2 tsp and set it aside
  for the consommé.
• 6 Coat the meat pieces in the rub mixture and place them on a baking sheet and
  cover lightly and let sit overnight in the fridge.
• 7 Trim the stems off your dried peppers and cut or slice them open to remove the
  seeds. Set the dried peppers aside.
• 8 In a large shallow pan, combine the 1/4 cup of olive oil and the dried chiles
  and simmer over medium heat. Stir frequently to move them around the pan to
  start rehydrating them.
• 9 After 5 minutes, carefully pour the beef stock into the pan (be mindful of the
  hot oil). Bring the heat to medium-high and let the stock and chiles simmer for
  another 5 minutes or so. Remove from the heat and let cool briefly.
• 10 While the stock mixture cools slightly. Prep the onions, garlic, remaining dry
  spices, -roasted tomatoes, and vinegar. You can add directly into your large pan
  if you want to immersion blender or carefully transfer the prepped ingredients
  and the hot stock mixture into a large blender. Carefully blend until smooth
  (please take caution).
• 11 Pour the blended consommé into a fine-mesh strainer over a large bowl. Use a
  whisk to help move the mixture through to create a light, smooth, and thinner
  consommé. Discard the remains in the strainer and set the consommé aside to be
  used as the braising liquid for later.
• 12 Preheat your charcoal grill or pellet smoker (or a smoker of choice) to 250 F.
  and set it for indirect heat. Hickory is a great wood to use for this cook!
• 13 Place all of your large pieces of chuck roast and beef short rib directly onto
  your grill grates and smoke for 60 minutes.
• 14 After an hour, spray some beef stock over the meat to help the bark form. Spray
  every 45-60 minutes until the internal temperature of each piece reaches at
  least 165 F. (approximately 3 hours or so).
• 15 Heat the consommé up in the microwave or on the stove. You want it hot before
  adding the meat to it.
• 16 Remove the pieces of beef and place them in a large aluminum pan (or a Dutch
  oven you can use on your smoker). If you used the short ribs, I recommend
  cutting the meat off the bone for easier shredding later. Pour the reserved
  consommé over the beef pieces to begin smoking and braising your beef birria.
• 17 Return the pan to the smoker and continue to smoke for another 2-3 hours. You
  want the meat to be fork tender and it should be easy to shred and pull with
  forks or by hand. You can also chop it with a knife. I usually check for an
  internal temperature of 203 F. or higher for tenderness.
• 18 Serve the meat as is like a stew in a bowl. Add lime wedges, cilantro, and diced
  onions over the top. Additionally, this meat is perfect for making the popular
  food truck tacos called quesabirria.

Nutrition Info