Homemade Beef Birria Consomé Recipe
User Reviews
5
Homemade Beef Birria Consomé Recipe
Description
This birria preparation begins by seasoning and searing large cuts of beef chuck and lamb shank to develop a caramelized exterior. Onions are cooked until deeply browned, adding natural sweetness, while garlic is sautéed briefly to soften. Dried guajillo and ancho chiles are stewed with tomatoes and warm spices including allspice, cinnamon, bay leaves, cumin, oregano, and thyme to extract layers of smoky and earthy flavor.
After reducing the chile-tomato stew, it is pureed until smooth and returned to the pot, where it melds with the meat and cooking liquid. The result is a fragrant, richly textured consomé with tender meat ideal for serving with fresh onion, cilantro, and lemon juice to customize brightness and pungency.
This recipe supports making the dish up to two days in advance and refrigerating or freezing leftovers. Reheating is best done gently on the stove to maintain texture. When blending hot ingredients, caution is advised to allow steam to escape safely. Adding cheese when serving is a suggested option to enrich the stew further.
Ingredients
- 3 pounds beef chuck bottom round, shanks, assorted cuts
- 2 pounds lamb shank
- 3 tablespoons neutral cooking oil generic cooking oil
- 3 white onion peeled roughly chopped or yellow onion
- 5 garlic cloves
- 4 tomato cored roughly chopped vine-ripe
- 4 guajillo chile seeded stemmed dried
- 4 ancho chile seeded stemmed dried
- 8-10 allspice berries
- ½ cinnamon stick broken up
- 12-15 black peppercorns
- 2 bay leaf
- 1 tablespoon cumin seeds
- 1 ½ tablespoons oregano dried
- 1 ½ tablespoons thyme dried
- 2 cups of water
- 1 gallon water or beef stock
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- lemon juice of fresh
- yellow onion diced radishes, and chopped fresh cilantro for garnish, diced or white onion
Instructions
- Season both the beef and lamb well on all sides with sea salt and pepper. Set aside.
- Next, add the oil to a large pot or rondeau over high heat. Once it begins to smoke add in the meat and lamb and sear until well browned on all sides, about 6-8 minutes per side.
- Remove the beef from the pot and set it aside.
- Now, place in the onions and cook over medium heat for about 20-25 minutes or until caramelized.
- Place in the garlic and give it a quick sauté with the onions for about 4-5 minutes.
- Next, pour in the tomatoes, chiles, allspice berries, cinnamon, peppercorns, bay leaves, cumin seeds, oregano, and thyme and stew on medium-high heat for 8-10 minutes to soften up the peppers and cook the tomatoes.
- Deglaze with 2 cups of water and continue to cook on medium-high heat until the liquid is reduced by ½ or about 15 minutes.
- Transfer the mixture to a blender and puree at high speed until smooth. See note on how to blend hot food.
- Pour the mixture back into the pot along with water or beef stock. Season this mixture well with salt and pepper.
- Place the seared meat back into the pot, cover, and cook on medium-medium-high for about 2 hours, or until the meat is easily shredded. The liquid should be at a rapid bubble or a very low boil the entire time.
- Remove the meat, discard any bones, and roughly chop on a cutting board. Keep aside.
- Next, strain the remaining liquid through a fine-mesh strainer or chinois and return it to the pot along with the chopped meat.
- To serve: Place the desired amount of birria consomé into a bowl and garnish with fresh-squeezed lemon juice, onions, radishes, and cilantro.
Notes
- This birria can be prepared up to two days ahead and stored refrigerated.
- Gently reheat leftovers on the stove or in the microwave until hot.
- Keep refrigerated for up to six days or freeze covered for up to six months; thaw in the refrigerator before reheating.
- For even searing, cook meat in batches if your pot isn't large enough to avoid overcrowding.
- Adding cheese to the stew when serving is optional and enhances richness.
- When blending hot mixtures, remove the blender lid's center cap and place a towel over to vent steam safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 759mg | 32% |
| Potassium | 1439mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3795IU | 76% |
| Vitamin C | 12mg | 13% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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