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Oven-Braised Mexican Beef Recipe

This oven braised Mexican beef recipe brings out the tender, juicy, grassfed flavor of the beef. Enjoy!

Serves 4-6


  • 2 1/2 pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1 1/2-inch cubes
  • 1 tablespoon chili powder
  • 11/2 teaspoons kosher salt
  • 1 tablespoon coconut oil or fat of choice
  • 1 medium onion, thinly sliced
  • 1 tablespoon tomato paste
  • 6 garlic cloves, peeled and smashed
  • 1/2 cup roasted salsa
  • 1/2 cup chicken stock
  • 1/2 teaspoon fish sauce
  • 1/2 cup minced cilantro


  1. Preheat oven to 300°F with the rack located in the lower middle.
  2. In a large bowl, combine the cubed beef, chili powder, and salt. Toss well.
  3. Melt the fat over medium heat in a large, oven-proof dutch oven.
  4. Add onions to the pot and cook for 5 minutes or until translucent.
  5. Stir in the tomato paste and fry for 30 seconds. Mix in the garlic, seasoned beef, salsa, chicken stock, and fish sauce. Increase the heat to high and bring to a boil.
  6. Cover pot and place in the oven for 3 hours or until beef is tender. Taste for seasoning
  7. Serve immediately topped with the cilantro.