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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: