Easy Savory Beef Braise Tacos

Savory Beef Braise Tacos have a special place in my heart. I remember the first time I made them; the house was filled with the rich, mouthwatering aroma of slow-cooked beef. The tender meat, flavored with spices, onions, and garlic, had simmered for hours, transforming into a hearty filling perfect for tacos. These tacos were not just food; they became a centerpiece for laughter and conversation around the dinner table. Savory Beef Braise Tacos remind me of home, warmth, and the joy of sharing a good meal with loved ones.

The Magic of Slow Cooking

The secret to Savory Beef Braise Tacos lies in the slow cooking process. The beef is seared to lock in its natural juices before being cooked low and slow in a flavorful broth. The addition of smoky paprika, cumin, and chili powder gives the beef its signature bold taste. As the hours pass, the meat becomes so tender it practically falls apart, soaking up every bit of the spiced sauce. By the time it’s ready, the beef is perfectly seasoned and ready to be shredded into juicy bites.

Building the Perfect Taco

Once the savory beef is ready, assembling the tacos becomes an exciting activity. Soft corn tortillas are lightly warmed on a skillet, creating a warm, pliable base. Each taco is filled with the shredded beef and topped with crisp lettuce, fresh pico de gallo, and a dollop of creamy avocado. A sprinkle of queso fresco adds a salty, tangy note that ties everything together. Squeezing a wedge of lime over the top brightens the flavors, making each bite irresistible.

Bringing People Together

Savory Beef Braise Tacos are more than just a dish; they’re a way to bring people together. Whether it’s a casual weeknight dinner or a festive gathering with friends, these tacos always steal the show. There’s something magical about everyone reaching for seconds, sharing stories, and enjoying each other’s company. It’s in these moments that you realize food is not just about sustenance—it’s about connection, memories, and love.

Chef’s Notes- Savory Beef Braise Tacos

• Preparation is Key: Assemble all your ingredients and equipment before you start cooking. This ensures a smooth cooking process and avoids last-minute stress.
• Browning Matters: When searing the short ribs, don’t overcrowd the pan. Cook in batches if necessary to achieve a deep, golden crust, which enhances the flavor of the final dish.
• Deglazing Secrets: Scrape the browned bits from the bottom of the pan after adding the wine; these bits are packed with flavor and contribute to the richness of the sauce.
• Vegetable Substitutions: If Brussels sprouts aren’t your favorite, shredded cabbage or sautéed spinach are excellent alternatives.
• Taco Assembly: To keep tortillas warm and pliable, wrap them in a clean kitchen towel or aluminum foil after heating. This ensures they remain soft until serving.
• Balance the Heat: Adjust the level of gochujang in the sauce based on your spice tolerance. For a milder flavor, use less or replace it with a milder chili paste.
• Make It Ahead: The braised beef tastes even better the next day. Prepare it in advance and store it in the refrigerator to save time on the day of serving.
• Layering Flavors: Brush the tortillas with a little sesame oil before warming them for an extra layer of flavor that complements the dish.

Savory Beef Braise Tacos

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

2

hours 

35

minutes

Calories

650

kcal

Resting Time

15

minutes

Total time

3

hours 

15

minutes

Dive into a fusion delight with these Savory Beef Braise Tacos! Perfectly tender braised beef melds with vibrant Brussels sprouts and a tangy Korean-inspired sauce, all nestled in warm corn tortillas. This recipe is a symphony of flavors and textures that will excite your taste buds and impress your guests. Whether you’re planning a family dinner or a festive gathering, these tacos promise satisfaction and culinary flair. Let’s bring the best of Korean and Mexican cuisines to your table with this mouthwatering creation!

Ingredients

• Beef Preparation

• 4 lbs boneless beef short ribs sliced into 3-inch pieces

• salt generous seasoning

• freshly ground black pepper generous seasoning

• 1/2 cup all-purpose flour for coating

• Cooking Essentials

• 1/4 cup unsalted butter

• 2 tbsp canola or grapeseed oil

• Vegetables

• 2 large shallots diced (leave skin on)

• 1 large carrot diced

• 1 stalk celery diced

• Liquids Herbs

• 1 bottle (750 ml) dry red wine e.g., Cabernet Sauvignon or Merlot

• 4 cups beef broth

• 2 sprigs flat-leaf parsley

• 2 sprigs fresh thyme

• Korean Taco Sauce

• 3 tbsp soy sauce

• 3 tbsp granulated sugar

• 2 tbsp gochujang (Korean chili paste)

• 2 tsp sesame oil

• Assembly Ingredients

• 12 small corn tortillas

• 1 tbsp vegetable oil

• 2 lbs Brussels sprouts thinly sliced

• 1/2 yellow onion finely chopped

• Salt and pepper to taste

• Shredded braised beef from above

• 2 limes cut into wedges for garnish

• Alternative Ingredients:

• Gochujang: Substitute with Sriracha or chili paste for a similar heat profile.

• Corn Tortillas: Use gluten-free tortillas or flour tortillas if preferred.

• Butter: Replace with olive oil or dairy-free margarine for a dairy-free option.

• Red Wine: Opt for beef broth or grape juice as a non-alcoholic alternative.

• Shallots: Substitute with regular onions if shallots are unavailable.

Directions

• Prepare the Beef – Begin by preheating your oven to 325°F (165°C). Season the beef short ribs generously with salt and pepper. Lightly coat each piece in all-purpose flour, ensuring excess is shaken off. This coating will help in achieving a beautiful brown crust.
• Sear the Meat – In a roasting pan, melt half of the butter with the vegetable oil over medium-high heat. Carefully add the short ribs, browning them on all sides for about 10 minutes. Add more butter and oil as needed to ensure each piece is evenly golden and flavorful.
• Cook the Vegetables – Remove the browned ribs and set aside. In the same pan, melt the remaining butter. Add the diced shallots, carrots, and celery. Sauté the vegetables until they are soft and fragrant, approximately 10 minutes, stirring occasionally.
• Deglaze and Simmer – Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the pan. Let the wine reduce by half, intensifying the flavors. Stir in the beef broth, bay leaves, parsley, and thyme. Ensure the liquid covers about half the height of the meat and vegetables.
• Braise the Short Ribs – Bring the mixture to a gentle boil, then cover tightly with a lid or aluminum foil. Transfer the pan to the preheated oven and let it braise for 2.5 to 3 hours, or until the beef is extremely tender and easily pulls apart.
• Shred the Beef – Once tender, remove the pan from the oven and allow the short ribs to cool slightly. Using two forks, shred the meat, discarding any excess fat. Keep the shredded beef warm, covered, until ready for assembly.
• Prepare the Taco Sauce – In a bowl, whisk together soy sauce, sugar, gochujang, and sesame oil until the sugar fully dissolves. For best results, prepare this sauce a day in advance and store it in the refrigerator, allowing the flavors to meld.
• Assemble the Tacos – Heat a dry skillet over medium heat and warm the corn tortillas individually until pliable. In the same skillet, add vegetable oil and sauté the thinly sliced Brussels sprouts and chopped yellow onion with a pinch of salt and pepper until tender, about 5-7 minutes.
• Combine and Serve – Add the shredded beef and a generous drizzle of Korean taco sauce to the sautéed vegetables. Mix gently to combine without overcooking. Spoon the filling onto each warmed tortilla, garnish with a wedge of lime, and serve immediately. Optionally, top with fresh herbs or a sprinkle of sesame seeds for added flavor.

Equipment

• Chef’s Knife
• Cutting Board
• roasting pan
• cast iron skillet
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 650kcal
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 900mg
• Potassium: 800mg
• Carbohydrates: 45g
• Fiber: 8g
• Sugar: 12g
• Protein: 35g
• Vitamin A: 1500IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 4mg

FAQ- Savory Beef Braise Tacos

Can I use a different cut of beef instead of short ribs?

Yes, you can use chuck roast or brisket as an alternative. Just ensure it’s a well-marbled cut suitable for braising.

What can I substitute for red wine if I prefer not to use alcohol?

Replace the red wine with additional beef broth or a mix of beef broth and grape juice for a similar depth of flavor.

How do I prevent the tortillas from breaking when assembling the tacos?

Warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel. This makes them pliable and less likely to crack.

Can I make this dish spicier?

Absolutely! Add extra gochujang, a pinch of red pepper flakes, or sliced jalapeños to the taco sauce or garnish to increase the heat.

What’s the best way to store leftovers?

Store the shredded beef and sautéed vegetables in separate airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop before assembling the tacos. Tortillas should be stored at room temperature and reheated as needed.