Beer Braised Beef Tacos

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Beer Braised Beef Tacos
Beef chuck 1 lb
Club House La Grille Brazilian Style BBQ 20 g
Beef stock 1 L
Beer 341 mL
Pickled Onions
Cider vinegar 1/2 cup
Club House Peppercorns Pink 1 tbsp
Onion, sliced 1 each
Pink Peppercorn Sour Cream
Sour cream 4 tbsp
Club House Peppercorns Pink 1 tbsp
Lime, wedged 4 piece
Radish, sliced 2 each
Jalapeno, sliced 1 each
Red cabbage, shredded 2 cup
Cheddar cheese, grated 1 cup
Avocado, diced 2 piece
Taco shells 8 each


This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.

For the Beer Braised Beef Tacos: Rub the beef with La Grille Brazilian Style BBQ Seasoning. Sea in oven and deglaze with beer and reduce by half. Add the beef stock and braise in oven at 350 degrees Fahrenheit until beef is tender. Remove the beef and shred. Reduce the braising liquid to a glaze and mix into beef.

For the Pickled Onions: Boil cider vinegar with half the Club House Pink Peppercorns and pour over the sliced onions to pickle.

For the Pink Peppercorn Sour Cream: Crush the remaining Club House Pink Peppercorns and mix into sour cream.

For Serving: In the taco shells arrange the beef and top with pickled onions, pink peppercorn sour cream, sliced radish, jalapenos cabbage and cheddar cheese.

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