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Beer-Braised Beef Tacos with Radicchio Slaw & Horseradish-Cheddar Queso |

Beer-Braised Beef Tacos with Radicchio Slaw & Horseradish-Cheddar Queso

  • Yield: 4-6 servings 1x



For the Beef:

  • 1 (3-lb) chuck roast, cut into 2-inch cubes
  • Flour, for dredging
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, smashed
  • 1 cup low-sodium beef broth
  • 2 cups stout beer (brown ale works well too)
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Few sprigs of thyme

For the Slaw:

  • 2 tablespoons apple cider vinegar
  • Juice of 1 lime
  • 1 tablespoon honey
  • ¼ head of green cabbage, thinly sliced
  • 1 small radicchio cabbage, thinly sliced
  • Salt and pepper, to taste

For the Queso:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup of milk
  • 2 cups sharp cheddar, shredded
  • 23 tablespoons prepared horseradish (to taste)
  • Salt and pepper, to taste

For Serving:

  • Flour or corn tortillas, warmed
  • Sour cream or Greek yogurt
  • Hot sauce
  • Diced avocado
  • Chopped scallions
  • Chopped cilantro


For the Beef:

  1. Preheat the oven to 450°F. Place a large oven-safe pot or Dutch oven over medium-high heat.
  2. Dry the cubed meat well using paper towels. Season with salt and pepper and dredge lightly with flour. Add the olive oil to the pot and then add the beef, in batches, browning on all sides. Remove the seared meat from the pot and set aside on a plate.
  3. Add the onions, carrots, celery, and garlic cloves to the pot and sauté until softened, about 10 minutes. Return the browned beef to the pot.
  4. Place the pot, uncovered, in the preheated oven for 4 minutes, turn the meat over, and then return to the oven for another 4 minutes. This helps create a crust on the meat.
  5. Remove the pot from oven and reduce the oven temperature to 325°F. Place the pot over medium-high heat on the stove and add in the broth. Scrape up the brown bits on the bottom of the pan. Then, add the beer, sugar, tomato paste, bay leaf, and thyme. Bring to a simmer.
  6. Cover the pot and place in the oven. Bake for 2-3 hours or until the meat is very tender and easily shreddable.
  7. Remove the beef from the sauce and shred. Place shredded beef in a bowl and add some of the reserved cooking liquid to keep it moist. Toss to combine and keep warm until you are ready to serve.

For the Slaw:

  1. In a large bowl, whisk together the vinegar, lime juice, and honey. Add in the cabbages and toss to coat. Season with salt and pepper. Allow to sit for 15-20 minutes before serving, tossing occasionally.

For the Queso:

  1. Melt the butter in a small saucepan and whisk in the flour. Cook for a minute and then slowly whisk in the milk.
  2. Whisking almost constantly, cook the mixture until the milk thickens enough to coat the back of a spoon.
  3. Whisk in the cheddar until smooth. Whisk in the horseradish and season with a little salt and pepper. Taste and adjust the seasoning as needed. Keep warm until ready to serve.

To Serve:

  1. In each tortilla, pile some of the shredded beef, followed by the slaw. Drizzle the queso over top and then garnish with desired toppings. Serve immediately while everything is still warm.