Mexican Citrus Braised Beef

Ingredients

• 2 pounds (900g) beef chuck roast 2 pounds (900g) beef chuck roast
• 4 limes, juiced 4 limes, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, cumin, oregano, paprika, salt, and black pepper to create the marinade.
2. 2.
   Place the beef chuck roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. 4.
   Remove the beef from the marinade, allowing any excess marinade to drip off, and reserve the marinade for later use.
5. 5.
   Sear the beef on all sides until browned, then transfer it to a plate.
6. 6.
   In the same pot, add the sliced onion and minced jalapeno pepper. Sauté until the onion becomes translucent and fragrant.
7. 7.
   Return the beef to the pot and pour in the reserved marinade and beef broth.
8. 8.
   Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork.
9. 9.
   Once the beef is cooked, remove it from the pot and shred it using two forks.
10. 10.
    Return the shredded beef to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld together.
11. 11.
    Serve the Mexican Citrus Braised Beef in warm tortillas, garnished with your favorite toppings such as fresh cilantro, diced onions, and a squeeze of lime juice.

Treat your ingredients with care...

• Lime — Use fresh limes for the best flavor. Roll them on the countertop before juicing to extract maximum juice.
• Beef chuck roast — Choose a well-marbled cut for tender and flavorful results. Trim excess fat before cooking.
• Jalapeno pepper — Adjust the amount of minced jalapeno according to your desired level of spiciness.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lime juice to the shredded beef before serving.
• If you prefer a milder spice level, remove the seeds and membranes from the jalapeno pepper before mincing.
• Leftover Mexican Citrus Braised Beef can be stored in the refrigerator for up to 3 days and used in various dishes like quesadillas, nachos, or salads.
• To save time, you can use a slow cooker instead of a Dutch oven. Cook on low heat for 6-8 hours or high heat for 3-4 hours.
• For a smoky twist, add a teaspoon of chipotle powder to the marinade.

Serving advice

Serve the Mexican Citrus Braised Beef in warm tortillas, accompanied by traditional toppings such as diced onions, fresh cilantro, and a squeeze of lime juice. This dish pairs well with Mexican rice, refried beans, and a side of guacamole.

Presentation advice

Arrange the warm tortillas on a platter, place the shredded beef in a separate bowl, and display the toppings in small bowls for a build-your-own taco experience. Garnish with a sprig of fresh cilantro for an added touch of color.