Serves: 10
Total Calories: 18
Put all ingredients into a Dutch oven or other heavy pan with a lid, and cook in oven at 300° for 4–6 hours. Beef is ready when it is so tender it falls apart when pulled with a fork. Put the meat in a bowl and shred it while it’s still warm. Remove the bay leaves from the beef juice, and store in the refrigerator for a few hours until the fat congeals on the surface. Remove the congealed fat, then warm the remaining juice and serve as a light sauce to accompany your bírria.
This dish is usually served with Spanish rice, charro beans, finely shredded cabbage or lettuce, and tortillas of choice.
This Bírria (Shredded Beef) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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