Who’s looking for a simple recipe for fork-tender Mexican shredded beef that you can make ahead for Cinco de Mayo? Did I mention that you can assemble it from pantry staples plusi t’s Whole30-compliant to boot?
Ingredients
- Boneless beef short ribs, beef brisket, or boneless beef chuck roast: My favorite cut for the best Mexican Shredded Beef is boneless beef short ribs because they have just the right amount of fat that results in super tender, delicious meat!
- Chili powder
- Diamond Crystal kosher salt
- Ghee or high temperature fat of choice
- Onion
- Tomato paste
- Garlic
- Roasted tomato salsa (like the Salsa Roja Asada from my cookbook—or just buy some)
- Bone broth
- Red Boat Fish Sauce
- Freshly ground black pepper
- Minced cilantro (optional)
- Radishes, thinly sliced (optional)
How to make Mexican Shredded Beef in the oven
Preheat oven to 300°F with the rack located in the lower middle position. In a large bowl, combine the cubed beef, chili powder, and salt. Toss well.
Melt fat over medium heat in a large, oven-proof pot or dutch oven. Add the onions and sauté until translucent. Stir in tomato paste and garlic, and cook for 30 seconds.
Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
Cover the pot and place it in oven for 3 hours…
…until the beef is tender.
Taste for seasoning and adjust if necessary.
Spoon the beef onto a serving platter, shred it up with forks, and top with cilantro and/or radishes if you’ve got ’em.
What do you serve with it?
If you’re doing a Whole30 or eat low carb, you can serve this shredded beef with a salad, roasted veggies, or Mexican Cauliflower Rice. Otherwise, I love serving this meat tucked inside grain-free tortillas (as tacos, burritos, or enchiladas), with some salsa and guacamole on the side, for a Mexican-themed dinner!
How to save leftovers
Leftovers can be saved in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Can you make it in an Instant Pot?
Yes! You can make this beefy goodness in a fraction of the time with my Instant Pot (Pressure Cooker) Mexican Shredded Beef recipe!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Oven Braised Mexican Shredded Beef
Ingredients
- 2½ pounds boneless beef short ribs beef brisket, or beef stew meat cut into 1½-inch cubes (my favorite cut is boneless short ribs)
- 1 tablespoon chili powder (use a salt-free blend)
- 1½ teaspoons Diamond Crystal kosher salt
- 1 tablespoon ghee or high temperature cooking fat of choice.
- 1 medium onion thinly sliced
- 1 tablespoon tomato paste
- 6 garlic cloves peeled and smashed
- ½ cup roasted salsa
- ½ cup chicken stock
- ½ teaspoon Red Boat Fish Sauce
- ½ cup minced cilantro optional
- 2 radishes thinly sliced (optional)
Instructions
- Preheat oven to 300°F with the rack located in the lower middle.
- In a large bowl, combine cubed beef, chili powder, and salt. Toss well.
- Melt fat over medium heat in a large, oven-proof dutch oven. Add the onions and sauté until translucent.
- Stir in tomato paste and garlic, and cook for 30 seconds.
- Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
- Cover the pot and place it in oven for 3 hours or until the beef is tender.
- Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days or freeze for up to 3 months and reheat right before serving.)
- Spoon the beef onto a serving platter and top with cilantro and/or radishes if you’ve got ’em.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can i do this in a pressure cooker.
I usually make this using the instant pot but am on vacation without one so tried this version! Still perfection! Thank you!
This was fantastic! Got a great deal on a whole sirloin tip, doubled the recipe and it turned out completely amazing. Really liked the radishes, great textural addition. We prepared it with all the other regular taco/burrito fillings and let everyone create their own wraps. Will be making it again very soon!
One of my all time favorites! So full of flavor and pairs well with cauliflower rice as a side!
This is my hubby’s favorite dish and asked for me to make it all the time. It is so easy and flavorful that it makes me look like a wiz in the kitchen. Not to mention that it’s a one pot meal when using my Dutch oven!
We are so happy to hear that Jill!
One of my absolute favorite recipes of all time! If I have a chuck roast it’s difficult to think of anything else that I would like to make and it’s SO simple. Recommend making a double batch and stashing some in your freezer for when you do not feel like cooking.
Thank you Andrea!
This recipe is a family favorite! We first made it during a Whole30, now it’s part of our regular rotation. We prefer the original oven recipe and use the Instant Pot when pressed for time (and it’s still super tasty). +1 on the radishes — they’re the secret sauce that puts this over the top!
Thank you Christine!
This recipe is delicious and SO easy to make. I make it for dinner often, especially when I need a meal ready in a short amount of time.
Delicious and easy! This recipe has become a family favorite!
So good! We did it in the oven – took 3 hours 10 minutes. Would do again in a minute!!