Birria De Res

Birria De Res

Birria de Res

Course: Appetizer
Servings: 26 3 oz servings
Author: Mark Fuster, Blue Sky Bar and Grill


  • 5 lbs untrimmed flat cut brisket
  • 3-4 cups beef stock (or water with beef bouillon)
  • 5 dried chile guajillo seeded and deveined
  • 2 dried chile ancho seeded and deveined
  • 5 garlic cloves
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 4 cloves
  • 1/2 whole cinnamon stick
  • 2 bay leaves
  • salt and pepper to taste
  • Taco shells and desired additional toppings optional


  • Preheat oven to 425 degrees. Season the brisket with salt and pepper to taste. Place brisket in a large ovenproof pot to brown 10-15 min in the oven.
  • While the brisket is browning, toast the chiles on a griddle for 2-3 minutes, medium heat, without burning. (If peppers burn start over) Once the peppers are toasted transfer to a heat-proof bowl and add one cup of hot beef stock to soak chiles until pliable, about 5 minutes. Once chiles are soaked, add them to the blender along with garlic, oregano, thyme, cloves cinnamon, bay leaves, salt and pepper, and the remainder of the beef stock. Blend until smooth. Set aside.
  • Flip the brisket and return it to the oven for another 10-15 minutes, Then inspect the brisket by looking for the desired color. Remove the pot from the oven once the desired color is achieved. Remove the brisket to pour the fat from the pot; discard fat.
  • Reduce oven to 325 degrees.
  • Submerge brisket with pre-blended pepper sauce. Cover the pot with an oven-proof lid or aluminum foil. Place in the oven for 3.5 hours. After the first hour baste the brisket with juices at the bottom of the pot. Cover and continue to cook. Repeat this process at hour two and check the brisket to see if desired tenderness has been reached. Remove the lid and continue cooking. Repeat this process again at hour three.
  • The kast 30-45 minutes of cooking is the most crucial period of time affecting the tenderness of your brisket. During this time check the brisket every 15 minutes looking for perfect fork-tender consistency, keeping in mind that the thickness of the cut will affect the cooking time. Remove from the oven once ready.
  • Set the pot aside and allow time to rest until it has cooled and is easier to handle. Then remove the brisket from the sauce and chop. Mix the brisket back with the sauce and serve.
  • Chef's Note: Birria de Res is the perfect dish to be served as tacos, an entrée with rice, or even as a soup if you add more stock.
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