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Grid Iron Meat

Slow-Cooked Beef Birria (Using Chuck Roast)

A deep, brick-red stew built on gently toasted chillies, soft threads of chuck roast and a broth that becomes richer with every hour it cooks. Serve it in tacos, over rice, or simply in a bowl with lime and chopped onion.

INGREDIENTS

For the beef and broth:

  • 1.5–2kg chuck roast, cut into large chunks
  • 1 onion, quartered
  • 6 garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp cracked black pepper
  • 1 tbsp tomato purée
  • 750ml beef stock (or water)

For the chilli marinade:

  • 4 dried guajillo chillies, stems and seeds removed
  • 2 dried ancho chillies, stems and seeds removed
  • 1–2 dried arbol chillies (optional for heat)
  • 2 tbsp white vinegar
  • 1 tsp smoked paprika
  • ½ tsp ground cloves
  • 1 tsp sea salt

To serve:

  • Corn tortillas
  • Chopped white onion
  • Fresh coriander
  • Lime wedges
  • Grated cheese (Oaxaca, mozzarella or cheddar)
METHOD

  1. Toast and soak the chillies: Warm the chillies in a dry pan for 30 seconds each side until fragrant. Cover with boiling water and leave to soften for 15 minutes.
  2. Blend the marinade: Drain the chillies and blend with the vinegar, smoked paprika, cloves, salt, tomato purée, garlic and a little of the soaking liquid until smooth.
  3. Marinate the beef: Coat the chuck pieces thoroughly in the marinade. Chill for at least 1 hour, or overnight for the best depth.
  4. Assemble the pot: Put the onion, bay leaves and cinnamon stick into a heavy casserole or slow cooker. Add the beef and pour in the stock so it reaches halfway up the meat.
  5. Cook low and slow:
    • Oven: 150°C fan for 3½–4 hours, lid on.
    • Slow cooker: 8–10 hours on LOW, or 5–6 hours on HIGH. The beef should break apart easily with a fork.
  6. Shred and finish: Lift out the beef, shred into thick strands and return to the broth. Adjust seasoning with salt or a splash more vinegar.
  7. For birria tacos: Dip warm tortillas in the oily surface of the broth, toast in a hot pan, then fill with beef, onions, coriander and cheese. Fold and crisp on both sides.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sear/Sauté to toast the chillies and build the marinade.
  2. Add all ingredients to the pot and switch to Slow Cook LOW for 8–9 hours or HIGH for 5–6 hours.
  3. For a slightly thicker broth, remove the beef at the end and reduce on Sear/Sauté for 5–8 minutes before returning the meat.
  4. Target texture: beef should shred easily but still hold some structure.

Shop for Ingredients

Native Breed Beef – Chuck Roast

Slow cooked luxury

Ideal for braising, smoking, or slow roasting, our chuck roast transforms into a tender, flavour-packed feast with every cooking method.

Perfect for those cosy family dinners or special gatherings, it promises not just a meal, but an experience.

Price range: £42.00 through £63.00

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Sides

  • Mexican rice – Light, tomato‑tinged rice cooked with onion and garlic to balance the richness of the broth.
  • Charred sweetcorn with lime and chilli – Smoky, bright and slightly sweet; brilliant alongside the beef.
  • Pickled red onions – A sharp counterpoint that cuts straight through the fat.
  • Refried beans – Creamy and earthy, adding heft to a taco spread.
  • Roasted peppers and onions – Soft, sweet and perfect folded into tacos.
  • Simple dressed lettuce – Something crisp and refreshing to reset the palate.

Matches

  • Herbs: coriander, oregano, bay
  • Spices: cumin, smoked paprika, cinnamon, cloves
  • Fresh elements: lime, radish, spring onion
  • Grains & bases: corn tortillas, rice, warm flatbreads
  • Sauces & toppings: salsa roja, chipotle sauce, queso fresco, avocado

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Preparation Time: 20 minutes (plus marinating time).
Cooking Time: 3½–4 hours in the oven, or 8–10 hours slow-cooked.

Hot Tips

  • Chuck roast is the ideal cut — it has enough connective tissue to break down into soft strands without turning mushy.
  • For deeper colour and flavour, add 1 tsp unsweetened cocoa powder to the marinade.
  • If you prefer a broth with more heat, increase arbol chillies or add a little chipotle in adobo.
  • The broth freezes exceptionally well; save a portion for a quick taco night.

Pairings

Red Wine

  • Garnacha – Soft red fruit and subtle spice, gentle enough not to overwhelm the chilli.
  • Malbec – Dark, plush and rounded; works nicely with slow-cooked beef.
  • Rioja Crianza – Oak, red berries and savoury depth match the warmth of the broth.

White Wine

  • Albariño – Bright, citrusy and refreshing against the richness.
  • Chenin Blanc – Slight honeyed fruit with a dry finish; good with spice.
  • Gewürztraminer – A lightly aromatic style helps balance the heat.

Beer & Cider

  • Mexican lager – Crisp and clean for taco nights.
  • Vienna lager – Slightly toasty, complementing the beef.
  • Dry cider – Apples and acidity cut nicely through the broth.

Non‑Alcoholic

  • Agua fresca (lime or watermelon) – Fresh, cold and ideal with chilli.
  • Non‑alcoholic lager – Light and very drinkable with tacos.
  • Sparkling water with lime – Simple, refreshing and palate‑cleansing.

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