Braised Beef in Chipotle Sauce
Braised until fork-tender, these hindshanks cooked in a homemade chipotle sauce is an dish that’s sure to impress your dinner guests.
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
  • 4 Rumba Meats® beef hindshanks
  • 1 teaspoon black pepperplus more to taste
  • 1teaspoon saltplus more to taste
  • 2 tablespoons vegetable oildivided
  • 1 large white oniondiced
  • 1 carrotfinely chopped
  • 3cloves garlicminced
  • 1 teaspoon cumin
  • 1cup canned diced tomatoes
  • 1 1/2 tablespoons canned chipotle chileschopped
  • 1cup broths
  • fresh cilantrochopped
  1. Preheat oven to 350º F.
  2. Sprinkle the hindshanks with salt and pepper on both sides.
  3. Heat 1 tablespoon vegetable oil in a pan over high heat and brown the hindshanks on all sides.
  4. Transfer hindshanks to an oven-proof dish.
  5. Heat the remaining vegetable oil in a stockpot over medium heat. Add the onion, carrots and garlic and sauté for 6 minutes or until the onion is translucent.
  6. Add the tomatoes, chipotle chiles, beef broth, cumin, salt and pepper. Bring to boil and reduce heat to medium. Cook for 15 minutes or until the liquid starts to reduce slightly.
  7. Pour the broth over the hindshanks.
  8. Cover with aluminum foil.
  9. Bake for 2 hours, uncover and bake for another 30 minutes to reduce the sauce.
  10. Garnish with fresh cilantro and serve.