More on Braised Beef: Taco Edition

In the last post, I shared a recipe for Italian Beef Drip and my love for how easy it was to make and share with a group of people. This week, I had a 4 pound chuck roast that would need to stretch over two dinners; the first dinner would be braised beef on french bread with melted cheese (very similar to the Italian Beef Drip) and the second dinner would be tacos. Given the two dinners, the seasoning for Italian Beef Drip didn’t seem right, so I threw one (darker) beer and two cups of beef broth in a dutch oven with the chuck roast, then put it in a 325 degree oven for four hours. Pretty simple, but with excellent, rich flavor.

For the tacos, we threw soft tacos in the oven (I would recommend 175 degrees, for about seven minutes), loaded up with the braised beef, diced yellow onion, green and red pepper, cheese and avocado. Delicious! So glad I have leftovers for lunch.


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