Birria has taken the world by storm, from its traditional roots in Mexico to the seemingly viral birria tacos (quesabirria) that are popping up everywhere. Locally, I see it on our food trucks, and let me tell you, I'm here for it!
This dish is all about deep, smoky, and spicy flavors wrapped in fall-apart tender beef—and when made with dry-aged beef, like ours, the flavor is even more intense.
At Creamery Creek, we believe great beef should stand out on its own, and birria is the perfect way to showcase the bold, natural taste of dry-aged beef. Whether you dip tacos into the rich consommé or serve birria as a stew, this recipe is a simple, easy and game-changer.
Why Use Dry-Aged Beef for Birria?
✅ More Concentrated Flavor – Dry-aging enhances the natural umami of beef, making each bite more intense.
✅ Tender Texture – The aging process naturally breaks down muscle fibers, creating incredibly soft, melt-in-your-mouth meat.
✅ No Need for Artificial Tenderizers – Many restaurant-style birria recipes rely on marinades or injections, but dry-aged beef shines with just time and technique.
For the best birria, I recommend dry-aged chuck roast, brisket, or short ribs—cuts that have great marbling and break down beautifully when slow-cooked.
Slow-Cooked Dry-Aged Beef Birria Recipe
This birria is rich, deeply spiced, and packed with flavor—perfect for tacos, bowls, or enjoying as a traditional stew.
Ingredients:
For the Beef:
• 3-4 lbs dry-aged beef chuck roast (or brisket/short ribs)
• 2 tbsp neutral oil (perfect time for your beef tallow)
• 1 ½ tsp kosher salt
• 1 tsp black pepper
For the Birria Sauce:
• 4 dried chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 chipotle peppers in adobo (plus 1 tbsp adobo sauce)
• 1 white onion, quartered
• 4 garlic cloves, peeled
• 2 Roma tomatoes, halved
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tbsp honey
• 2 cups beef broth
• 1 bay leaf
Beef Birria Instructions:
1. Sear the Beef
• Pat the dry-aged beef dry and season with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat.
• Sear the beef on all sides until deeply browned, about 3-4 minutes per side.
• Remove from heat and set aside.
2. Prepare the Sauce
• In a dry skillet, toast the dried chiles for 30 seconds per side until fragrant.
• Place them in a bowl and cover with hot water for 10 minutes to soften.
• In the same skillet, char the onion, garlic, and tomatoes until slightly blackened.
• Drain the softened chiles and blend them with the onion, garlic, tomatoes, chipotle peppers, adobo sauce, vinegar, cumin, oregano, cinnamon, cloves, honey, and 1 cup of beef broth until smooth.
3. Slow Cook the Birria
• Pour the sauce over the beef in a slow cooker or Dutch oven.
• Add the remaining 1 cup of beef broth and the bay leaf.
• Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fall-apart tender.
(Oven Method: Bake covered at 300°F for 3-4 hours.)
4. Shred & Serve
• Remove the beef and shred with two forks.
• Strain the cooking liquid to create a smooth consommé.
• Return the shredded beef to the consommé to keep it juicy.
How to Serve Dry-Aged Beef Birria
• Traditional Birria Stew – Serve the birria with warm corn tortillas, fresh onions, cilantro, and a squeeze of lime.
• Birria Tacos (Quesabirria) – Dip corn tortillas in the consommé, fill with birria and shredded cheese, and fry in a skillet until crispy.
• Birria Ramen – Stir shredded birria into a rich beef broth and serve over ramen noodles.
• Birria Burritos or Quesadillas – Wrap birria in a flour tortilla with cheese and grill for extra crispiness.
No matter how you serve it, the bold, slow-cooked flavors of dry-aged beef birria will always stand out.
Why Dry-Aged Beef Birria is Worth It
If you’ve only had birria made with standard beef, get ready for a richer, deeper flavor experience. Dry-aged beef intensifies the already bold taste of birria, making it a meal you won’t forget.
Want to try it for yourself? Check out our selection of dry-aged beef roasts and cuts here and bring restaurant-quality birria to your kitchen!
Tell me how it goes for you!
XO,
Louisa