Smoked Beef Birria
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.
Ingredients
Main
- 8 lbs (3.6 kg) beef short ribs
Adobo
- 8 guajillo chiles
- 5 ancho chiles
- 10 garlic cloves
- 1/2 oz. (14 g) ginger
- 2 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
- 8 sprigs thyme
- 1/2 teaspoons (2.5 ml) ground cinnamon
- 4 bay leaves
- 3 teaspoons (15 ml) salt
- 4 tablespoons (60 ml) vinegar
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
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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