The goal of this recipe is to use a large cut of local proteins! Learn more about larger cuts in our Unique Cuts series here.
Braised Beef (or Pork or Lamb or Bison or) Tacos
• ~2.5 lbs Beef or Bison Chuck Roast (or Pork or Lamb Shoulder) (I got mine from Providence Organic Farm Market)
• Splash of vegetable oil
• 6 garlic cloves, crushed
• 2 dried hot peppers, or 2 teaspoons red pepper flake
• 1 can local dark beer (I used Arcadia Ale’s Porter Rico that I picked up from Short’s Brewing for fun extra coconut flavor)
• 1.5 cup stock
• 1 tbsp cumin
• Salt
• Black Pepper
Preheat the oven to 350 degrees.
Season both sides of your chuck shoulder or your choice of meat liberally with salt and pepper. Sear your protein off over medium-high heat using vegetable oil in a dutch oven. If you prefer to use an Instapot to save time, you can use the saute function to start. Sear your meat on both sides to create a fond in the pan, otherwise known as the leftover brown spots and pieces in your pan, and a nice caramelized outside.
Once you have a nice, seared outside, remove your protein from the pan. Toss in your dried peppers, and cook for a minute or two. Then, add your garlic, and cook just until fragrant (about a minute.)
Add your local dark beer, and scrape up the bottom fond. Add in your cumin and stock.
Add your protein back into the pan, and place in the oven for 3½ to 4 hours or until falling apart. If using an Instapot, cook on Manual for 50 minutes, release your steam naturally for ten minutes, and then manually release the pressure. If your beef isn’t easily falling apart at this point, be sure to continue cooking, adding liquid if necessary.
Once the protein is falling apart, remove it from the pan, and shred it as needed. I like to still have larger ‘shreds’ of meat for tacos.
Place in a locally-produced tortilla, with pico de gallo or pickled onions and local hot sauce. Enjoy!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].