Smoked and Braised Elk Chuck Roast Birria
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.
Part 1 - SMOKING
- 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
- 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.
Part 2 - BRAISING
- 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
- 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.
Enjoy it as is or use it as a perfect filling for “Birria/Quesabirria” style tacos or other sandwiches!