Braised Beef Tacos--A Family Table Recipe (2024)

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Erin
December 12, 2012

Recipes

Looking for a perfect winter time meal? I’ve got your recipe today.

Last fall we purchased a quarter of a cow. Of course, the ground beef was used up a long time ago. The roasts went next along with the stew meat. And now we have a few lingering cuts in the freezer that I never buy and don’t really know what to do with. I’ve decided to tackle them one at a time. First up? The top round steak.

I don’t really know my way around the butcher counter very well, but I understand that top round is a pretty inexpensive cut. It’s very lean, with practically no fat, which makes it tough and dry with traditional cooking methods like roasting and grilling. Most of the recipes I found seasoned the steak and gave it a quick sear and then sliced it thinly, kinda like a flank steak. But with this type of preparation, a few pounds of steak doesn’t go very far in my family of 6. I need recipes that are “meat extenders” not “meat centric”.

Braised Beef Tacos

adapted from a Food Network recipe. Our kiddos eat this in organic corn taco shells. For a grain free serving option, I serve over shredded lettuce.

Source: Erin at Plan to Eat

Course: GAPS/Paleo/SCD-Main (Beef)

Cuisine: Mexican

Serves: 6-8

Ingredients

2 tablespoons beef tallow or other cooking fat
4 pounds top round steak
Kosher salt and freshly ground black pepper
1 medium yellow onion chopped
1 bunch fresh cilantro stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes
14 oz beef broth
your preferred taco toppings for serving

Directions

In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice, broth, and 2 cups water. Cover and cook on high for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks.
With an immersion blender, puree the sauce in the slow cooker until smooth. Return the shredded meat to the slow cooker and mix well.
Serve the beef with desired toppings. You may chop the cilantro leaves and use for a topping.

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