It sounds paradoxical: This Mexican beef stew takes many hours to stew and steep, but you don’t have to spend long in the kitchen to do it. The result is awesome.
Fancy a Mexican evening? For a delicious meat stew? For an oven dish that doesn’t require you to stand in the kitchen for long and that’s super easy to prepare? Although the list of ingredients is quite long, this Mexican beef stew is quick to prepare.
Because the most important ingredient is the time: the meat first stews in the oven for four hours and then soaks in this delicious broth overnight before it is plucked. The stew gets its delicious aroma from the meat on the one hand, but above all from spices such as cumin, coriander powder, cinnamon and cloves.
The topping made of lime juice, raw onions, fresh coriander and hot chili provides a small taste explosion and the Mexican taste. Whether you serve the stew with rice or like me with corn tortilla is a matter of taste.
Mexican beef stew – the recipe
Ingredients for 6 servings:
For the stew: 1 kg beef leg slices (including bones), 1 kg beef shoulder, 2 onions, 4 cloves of garlic, 3 tbsp coconut oil, 1 tsp sugar, 2 tbsp ground cumin (also known as cumin or cumin), 2 tbsp ground coriander, 2 tsp Oregano (dried), 2 teaspoons thyme (dried), 4 bay leaves, 1 stick of cinnamon, 3 cloves, 500 ml beef stock, 1 tin of diced tomatoes (approx. 400 g), 60 ml red wine vinegar, salt, pepper, 2 limes.
For the topping: 2 onions (red), 1 bunch of coriander (approx. 30 g), 3 chillies (red), 3 organic limes
As a side dish: 12 corn tortillas (alternatively: rice)
Important note: The meat is prepared the day before so that it can marinate overnight.
Mexican beef stew – the preparation:
1. Rinse the meat in cold water, dry with kitchen paper, cut the shoulder of beef into large pieces. Peel and finely dice the onions and garlic. Preheat the oven to 150 degrees top and bottom heat.
2. Heat 2 tablespoons of coconut oil in a cast-iron roaster and fry the leg slices on both sides over high heat and remove. Then sear the shoulder of beef in batches on all sides until the meat is brown but still raw on the inside. Remove meat and set aside.
3. Put another 1 tablespoon of coconut oil in the roaster. Sauté onions and garlic in it. Add the sugar, cumin, coriander powder, oregano and thyme and sauté briefly. Add bay leaves, cinnamon, cloves, beef broth, canned tomatoes, red wine vinegar, and the meat. Put the lid on the roaster, place the roaster in the oven and let the meat stew for about 4 hours. Stir occasionally.
4. Take the roaster out of the oven and let it cool down a bit. Use a sauce ladle to skim off the fat generously (this is not needed afterwards). Leave the meat in the sauce at room temperature overnight. The following morning, remove the meat from the gravy and shred into bite-sized pieces, discarding the bones. Pass the sauce through a fine sieve.
5. Before serving, heat the sauce in a saucepan over medium-high and warm the meat in it. Squeeze limes. Season the stew with lime juice, salt and pepper. (If the meat is served with rice, add a little water if necessary).
Preparation of the topping
Peel the onions and finely dice them. Wash the coriander, shake dry and roughly chop (including the stems). Wash the chili, cut off the seeds and stalks and finely chop the chilli. Wash the limes, dry them and cut them into wedges.
Serving the Mexican beef stew
Reheat the tortilla in the oven or in a pan without oil. Alternatively, prepare rice according to package instructions. To serve, place the beef in the center of the tortilla. Drizzle over some fresh lime juice and garnish with onions, coriander and chili, if you like, and roll up. Alternatively arrange the meat on the rice and also garnish with the toppings.