Slow-Cooked Taco Beef
Posted: | Categories: Recipes | Tags:add me to a bowl dairy free dinner gluten-free
Slow-Cooked Taco Beef
Melissa Ben-Ishay
My daughter requested shredded meat (like this) and because she liked the taco seasoning in another dish I had made, I decided to try adding it to the short ribs. It did not disappoint. This is the perfect summer recipe (if you’re ok keeping the oven on all afternoon), and it pairs so well with your favorite taco slaw. Add avocado, cilantro, and a squeeze of lime and you have a dinner everyone will be fighting over.
Ingredients
2 lbs. boneless short ribs, cut into 2” pieces
2 teaspoons salt
1 tablespoon avocado oil
24 oz. bone broth
¼ cup taco seasoning (1½ packets)
Directions
- Preheat the oven to 225F.
- Cut the short ribs into 2” pieces. Season all sides with salt.
- Heat the avocado oil in a large Dutch oven. Once the oil shimmers, add the meat to the pot and sear for 1-2 minutes on each side.
- Remove the seared meat from the pot and pour in the bone broth.
- Bring the broth to a simmer, then return the meat to the pot. It should be completely covered by liquid.
- Add the taco seasoning to the pot and stir to combine.
- Cover the pot and place in the oven. Cook for 3-4 hours (or longer if you have time), until the meat is tender and falls apart easily with a fork.
- Remove the pot from the oven and shred the meat. Spoon some of the liquid over it to keep it juicy, and serve with your favorite taco salads.
