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Smoked and Braised Elk Chuck Roast Birria
Smoked and Braised Elk Chuck Roast Birria
Jackson Hole Buffalo Meat Co
4-6
15 minutes
6 hours
Mexican
Elk
Our elk chuck roast (3 lb. average) is the perfect cut for our take on the “Birria/Quesabirria” style tacos of Northern Mexico.
After an aromatic spice rub and two hour smoke over mesquite, we slowly braise the meat in a chili, garlic and tomato laden broth until fall apart tender and delicious.
A quick griddle with melty cheese, a chili stained corn tortilla and a hot cup of the consume for dipping is all that’s needed for a South-of-The-Border inspired cook-out with friends and family. 🔥
* This will be a two-part recipe covering Birria inspired, smoked and slow braised elk chuck roast.
Ingredients
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3-4 lbs. @jhbuffalomeatco elk chuck roast
- 1 Tbsp. kosher salt, course
- 2 tsp. black pepper, ground
- 2 tsp. Ancho chili, ground
- 2 tsp. Paprika, ground
- 2 tsp. Chipotle, ground
- 2 tsp. cumin, ground
- 1/4 tsp. clove, ground
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1/4 cup vegetable oil
- 1 yellow onion, sliced or medium diced
- 8 Roma tomatoes, rough chopped
- 1 head of garlic cloves, peeled and whole
- 1 Tbsp. Ancho chili,
- 1 Tbsp. New Mexico chili, ground
- 1 cinnamon stick
- 1 tsp. Mexican oregano, dried
- 1/4 cup brown sugar
- 2 Tbsp. red wine vinegar
- 1 1/2 quarts water
Directions
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Rub above spice mixture evenly over the whole elk roast.
Smoke for 2 hours over mesquite (or your favorite hardwood) at 200-225F for a light smoke flavor.
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- Pre-heat a 6qt Dutch oven
Add the oil to the pre-heated Dutch oven, then add the spice rubbed and smoked elk roast and evenly brown on all sides.
Add onion and garlic cloves and cook in the oil for 10 minutes, then add the tomatoes and the remaining ingredients.
Bring to a gentle simmer, cover with a tight fitting lid and cook on low heat for approximately 4 hours, or until fall apart and fork tender.
