Oven-Braised Mexican Beef

12 190 513
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 6
Oven-Braised Mexican Beef
Health Rating
Looking for a simple, make-ahead, freezer-friendly, Whole30-compliant recipe for fork-tender Oven-Braised Mexican Beef? It's so delicious and easy!


1 1/8 kg Beef brisket (or boneless short ribs, or beef stew meat cut into 1 1/2-inch cubes)
1 tbsp Chili powder
1 1/2 tsp Kosher salt
1 tbsp Coconut oil (or fat of choice)
1 medium White onion (thinly sliced)
1 tbsp Tomato paste, canned
6 clove(s) Garlic (peeled and smashed)
1/2 cup Salsa, ready-to-serve (roasted; I use Trader Joe’s Double Roasted salsa)
1/2 cup Chicken broth (stock), low sodium
1/2 tsp Fish sauce
1/2 cup Cilantro (coriander) (minced; optional)
2 medium Radish (thinly sliced; optional)


  1. Preheat oven to 300°F with the rack located in the lower middle.
  2. In a large bowl, combine cubed beef, chili powder, and salt. Toss well.
  3. Melt fat over medium heat in a large, oven-proof dutch oven. Add the onions and sauté until translucent.
  4. Stir in tomato paste and garlic, and cook for 30 seconds.
  5. Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
  6. Cover the pot and place it in oven for 3 hours or until the beef is tender.
  7. Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days or freeze for up to 3 months and reheat right before serving.)
  8. Spoon the beef onto a serving platter and top with cilantro and/or radishes if you’ve got ’em.

Nutrition Facts

Per Portion

Calories 513
Calories from fat 348
Calories from saturated fat 147
Total Fat 39 g
Saturated Fat 16.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 16.3 g
Cholesterol 129 mg
Sodium 1001 mg
Potassium 718 mg
Total Carbohydrate 5.4 g
Dietary Fiber 1.3 g
Sugars 2.1 g
Protein 36 g

Dietary servings

Per Portion

Meat 2.1
Vegetables 0.6

Energy sources

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