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Recipes
Smoky Mexican-Style Braised Beef Roast

Oven Roasting

Smoky Mexican-Style Braised Beef Roast

15 min prep

195 min cooking

Serves 6

Difficulty 1/5

Flavoured with smoky canned chipotles in adobo sauce and accented with citrus and cumin, this braised beef is so satisfying served with rice and beans with fresh salsa, or use as a filling for tacos, burritos, enchiladas, or quesadillas, or as a topping for nachos.

Ingredients

3 lb (1.5 kg) Beef Brisket, Point Portion (Pot Roast) 1¼ tsp (6 mL) EACH salt and fresh ground pepper, divided 3 tbsp (45 mL) vegetable oil, divided 1 onion, finely chopped 4 cloves garlic, minced 1 tbsp (15 mL) ground cumin 2 canned chipotles in adobo sauce, finely chopped 1 tbsp (15 mL) adobo sauce 1½ cups (375 mL) strained puréed tomatoes (passata) 1 cup (250 mL) reduced-sodium beef broth ½ cup (125 mL) fresh orange juice ¼ cup (60 mL) fresh lime juice 2 tbsp (30 mL) packed brown sugar

Get Ingredients

Directions

1. Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef, turning, until browned all over. Transfer to a plate. 2. Reduce heat to medium and add remaining oil to pot. Add onion, garlic, cumin and remaining salt and pepper. Cook, stirring often, for 3 to 5 minutes or until starting to soften. Stir in chipotles and adobo sauce; cook for 1 minute. 3. Meanwhile, combine tomatoes, broth, orange juice, lime juice and sugar in a large measuring cup or medium bowl. 4. Return beef and any accumulated juices to pot. Pour tomato mixture over meat. Cover and cook in preheated 325°F oven for about 3 to 3½ hours or until meat is fork-tender. 5. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce; discard. Keep sauce warm over low heat. 6. Carve roast across the grain into thin slices and serve with sauce.

Tip

For a party-style taco feast when feeding a crowd, serve with warm tortillas, guacamole, sour cream and shredded Monterey Jack or crumbled feta cheese.

How to Cook It

Oven Roasting
Slow Cooker
Braising/Simmering/Pot Roasting

Cuts Used in This Recipe

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.