Mexican food is one of my favorite kinds of foods to cook. This recipe is one of my boyfriend’s favorite Mexican dishes. Likely due in no small part to the fact that it’s cooked in beer. So this recipe is sure to be a man-pleaser!
This shredded beef, braised in chocolate stout with chipotles, onions, and garlic, makes a great main dish for your next fiesta! I’ve cooked it for friends on multiple occasions and it’s always a hit!
Chipotle Stout Braised Beef
Prep Time: 10 minutes
Cook Time: 6-8 hours
2 lb. Beef Roast (ideally a fairly lean cut)
1/4 c. Olive Oil
1 White Onion
Large bottle Chocolate Stout (1 pint+)
1/2 c. Beef Broth
6 Garlic Cloves
2 tbsp. Adobo Sauce
1. Heat olive oil in a pan over medium heat.
2. While olive oil is heating, season roast on all sides with salt and pepper.
3. Once the oil is hot (the meat should sizzle when it hits the pan), sear the meat on all sides (~3-4 minutes/side). This step helps seal in the juices and natural flavor of the beef. You want to get a nice brown on all sides of the roast.
4. While the meat is searing, quarter your onion, peel the garlic, and collect your other ingredients.
5. Once you’ve seared the roast, transfer it to the crockpot. Add the onion, garlic, chipotles, and adobo sauce. Then pour the beef broth and chocolate stout over the roast.
6. Cover and cook on high 6 hours or low 8 hours. When done, you should be able to pierce the roast with a fork without resistance.
7. Transfer roast from your crockpot into a large bowl, leaving behind the onions, garlic, and chipotles. If it falls apart, that’s good! It means your meat is nice and tender. Shredding should be a snap! I like to shred the beef using two forks. If you encounter chunks of fat, discard.
8. Transfer shredded beef to a skillet or pan. Add cooking juices from the crockpot to the pan (I use ~3 ladles full). You don’t want your meat swimming, but there should be a layer of liquid in the bottom of the pan.
Simmer over medium-low heat for 10 minutes or until juices are driven off. You want the meat to still be moist, but not wet. At this point, it’s time to taste the beef. Does it have enough flavor? If so, you’re done (in this case I was done). Otherwise, add some more cooking juices, drive off the liquid, and taste again.
Once it’s flavorful enough for your taste, serve in warm, homemade tortillas with your favorite toppings. I recommend pairing it with guacamole (try our Roasted Garlic Guacamole) or our Avocado Spread and chopped fresh cilantro. If you want to use cheese I suggest Farmer’s, Monterey Jack, or Asadero. Or, for a unique Mexican dish, wrap the beef in tortilla dough and fry to make empanadas (pictured below).