PREP TIME
EGG TEMP
350°F/176°C
COOK TIME

Smoked Beef Birria

Big Green Egg

Recipe Courtesy of Claudette Zepeda-Wilkins This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.

SERVINGS
CORE INGREDIENT
Beef

Ingredients

Main

  • 8 lbs (3.6 kg)  beef short ribs 

Adobo

  • guajillo chiles 
  • ancho chiles 
  • 10  garlic cloves 
  • 1/2 oz. (14 g)  ginger 
  • medium onions 
  • 2 cups (480 ml)  water 
  • 2 teaspoons (10 ml)  freshly ground black pepper 
  • 1/2 teaspoons (2.5 ml)  ground cloves 
  • 1/2 teaspoons (2.5 ml)  oregano 
  • sprigs thyme 
  • 1/2 teaspoons (2.5 ml)  ground cinnamon 
  • bay leaves 
  • 3 teaspoons (15 ml)  salt 
  • 4 tablespoons (60 ml)  vinegar 

Tags

Beef
Soup

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Clean the short ribs and marinate in 1/2 of adobo mix for 2 to 3 hours. Add the short ribs to the grid and smoke for 4 hours. Move the beef ribs to a Dutch Oven - Cast Iron and cover with the remaining adobo; move the Dutch oven to the EGG and cook for an additional 4 hours.

Step 3

Enjoy with minced onion, cilantro and limes accompanied with tortillas.

Adobo

Step 1

In a Dutch oven, cook chiles, garlic, ginger and onions in a pot with water, until chiles are tender. Drain the water and process together with the rest of the adobo ingredients.

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