Uploaded May 2023 | Updated September 2026, 2 weeks ago
Beef Birria
(For a 12”-14” Camp Oven)
Ingredients:
2 large ancho chiles, dried
2 guajillo chiles, dried
3 chiles de arbol, dried
2 cans diced fire roasted tomatoes, 14 ½ oz. ea.
1 tsp. ground cinnamon
2 tsp. oregano, dried
2 tsp. ground cumin
1 tsp. ground ginger
1 tbsp. white vinegar
4 lbs. beef chuck roast, trimmed & cut into 2” chunks
1 lb. beef short ribs
1 ½ tbsp. kosher salt
2 tsp. coarse black pepper
2 tbsp. olive oil
1 medium white onion, quartered
4 garlic cloves, smashed
2 cups beef bone marrow broth
2 bay leaves
garnish:
white onion, finely chopped
cilantro, finely chopped
Directions:
1. Cut open dried chiles and discard seeds. Heat a large skillet over medium high heat. Toast the chiles, moving and flipping them for 3-4 minutes. Transfer toasted chiles to a smaller skillet. Cover the chiles with water and bring to a boil. Remove from heat and let the chiles soak for 15 minutes, covered. Drain and discard the water from the softened chiles. Using a cordless blender, blend the softened chiles and fire roasted tomatoes until smooth. Transfer the blended contents of the blender to a large bowl and set aside. Depending on the size of the blender, you may need to do this in batches. Add the cinnamon, oregano, cumin, ginger and vinegar into the bowl and stir to combine evenly.
2. Season the meat with salt & pepper. Heat the Camp Oven over medium high heat, add the olive oil. Brown the meat on all sides, in batches, placing the meat into a foil tray when browned. Reduce the oven to medium heat, add the quartered onion and smashed garlic. Cook until browned with frequent stirring. Return the meat to the Camp Oven and add the contents of the large bowl. Add the bone marrow broth and stir to combine the ingredients. Place the bay leaves on top of the mixture.
3. Place the lid on the oven and simmer for 3 hours, stirring occasionally.
4. Discard the bay leaves. Using two forks, shred the meat, discarding any chunks of fat. Serve the Birria Stew in bowls. Garnish with finely chopped white onion and coarsely chopped cilantro.
Beef Birria Tacos & Tip:
Add Shredded Oaxaca Cheese
Add White Corn Tortillas
Use a slotted spoon to remove juice from meat to prevent flair-ups while frying
Beef Birria Soup w/ Roasted Bone Marrow & Tips:
Add additional bone marrow broth to turn the stew into soup
Add a Roasted Marrow Bone
Soak the canoe-cut marrow bones in cold ice chest in salt water for 12 hours to remove impurities–1 tbsp salt per cup of water-Air dry bones before roasting
Beef Bone Marrow Broth
(For Two 14" Camp Ovens & Double Burner Camp Stove)
Ingredients:
10 lbs. beef bones – a mix of femur, short ribs* and oxtail* (* with meat)
4 large carrots – cut into 2” pieces
2 medium onions - quartered
2 heads of garlic – halved horizontal
6 stalks celery – cut into 2” pieces
4 bay leaves
¼ cup black peppercorns
4 whole star anise
2 whole cinnamon sticks
2 tbsp. apple cider vinegar
Directions:
1. Equally divide the bones between two 14” Camp Ovens and cover with water. Bring to a boil and simmer for 30 minutes. Drain and rinse the bones with water. Place the bones from each oven into a separate foil tray. Rinse and dry each oven. Place the bones back into each oven. Add the vegetables equally into each oven. (carrots, onions, garlic and celery).
2. Place the lids onto each oven and roast for 30 minutes over medium high heat. Remove lids and gently toss the bones and vegetables, replace the lids and roast 30 more minutes.
3. Allow each oven to slightly cool. Equally add the bay leaves, peppercorns, star anise, cinnamon sticks and apple cider to each oven. Fill each oven with enough water to cover the bones. Bring to a gentle boil, reduce heat and simmer for 12-24 hours. Add water to keep bones covered, as needed.
4. Strain the broth through a fine mesh strainer. Allow broth to cool before placing into refrigerator or freezer. Fat will rise to the top and solidify when chilled and broth will gelatinize when chilled. Discard bones, vegetables & seasonings. Don’t forget to save the meat for other uses… Enjoy!!!
Webisode Index:
00:00 Intro
00:29 Opening
01:11 Making the Sauce
04:33 Cooking the Meat
06:34 Garlic & Onions
06:51 Meat Goes Back In
07:49 Add the Sauce
08:18 Add the Marrow Broth
08:35 Add the Bay Leaves
08:46 Three Hour Simmer
08:58 Searching for Bay Leaves
09:18 Shredding the Meat
10:11 Closing
10:45 Outro
11:22 Clam End Screen
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Beef Birria
(For a 12”-14” Camp Oven)
Ingredients:
2 large ancho chiles, dried
2 guajillo chiles, dried
3 chiles de arbol, dried
2 cans diced fire roasted tomatoes, 14 ½ oz. ea.
1 tsp. ground cinnamon
2 tsp. oregano, dried
2 tsp. ground cumin
1 tsp. ground ginger
1 tbsp. white vinegar
4 lbs. beef chuck roast, trimmed & cut into 2” chunks
1 lb. beef short ribs
1 ½ tbsp. kosher salt
2 tsp. coarse black pepper
2 tbsp. olive oil
1 medium white onion, quartered
4 garlic cloves, smashed
2 cups beef bone marrow broth
2 bay leaves
garnish:
white onion, finely chopped
cilantro, finely chopped
Directions:
1. Cut open dried chiles and discard seeds. Heat a large skillet over medium high heat. Toast the chiles, moving and flipping them for 3-4 minutes. Transfer toasted chiles to a smaller skillet. Cover the chiles with water and bring to a boil. Remove from heat and let the chiles soak for 15 minutes, covered. Drain and discard the water from the softened chiles. Using a cordless blender, blend the softened chiles and fire roasted tomatoes until smooth. Transfer the blended contents of the blender to a large bowl and set aside. Depending on the size of the blender, you may need to do this in batches. Add the cinnamon, oregano, cumin, ginger and vinegar into the bowl and stir to combine evenly.
2. Season the meat with salt & pepper. Heat the Camp Oven over medium high heat, add the olive oil. Brown the meat on all sides, in batches, placing the meat into a foil tray when browned. Reduce the oven to medium heat, add the quartered onion and smashed garlic. Cook until browned with frequent stirring. Return the meat to the Camp Oven and add the contents of the large bowl. Add the bone marrow broth and stir to combine the ingredients. Place the bay leaves on top of the mixture.
3. Place the lid on the oven and simmer for 3 hours, stirring occasionally.
4. Discard the bay leaves. Using two forks, shred the meat, discarding any chunks of fat. Serve the Birria Stew in bowls. Garnish with finely chopped white onion and coarsely chopped cilantro.
Beef Birria Tacos & Tip:
Add Shredded Oaxaca Cheese
Add White Corn Tortillas
Use a slotted spoon to remove juice from meat to prevent flair-ups while frying
Beef Birria Soup w/ Roasted Bone Marrow & Tips:
Add additional bone marrow broth to turn the stew into soup
Add a Roasted Marrow Bone
Soak the canoe-cut marrow bones in cold ice chest in salt water for 12 hours to remove impurities–1 tbsp salt per cup of water-Air dry bones before roasting
Beef Bone Marrow Broth
(For Two 14" Camp Ovens & Double Burner Camp Stove)
Ingredients:
10 lbs. beef bones – a mix of femur, short ribs* and oxtail* (* with meat)
4 large carrots – cut into 2” pieces
2 medium onions - quartered
2 heads of garlic – halved horizontal
6 stalks celery – cut into 2” pieces
4 bay leaves
¼ cup black peppercorns
4 whole star anise
2 whole cinnamon sticks
2 tbsp. apple cider vinegar
Directions:
1. Equally divide the bones between two 14” Camp Ovens and cover with water. Bring to a boil and simmer for 30 minutes. Drain and rinse the bones with water. Place the bones from each oven into a separate foil tray. Rinse and dry each oven. Place the bones back into each oven. Add the vegetables equally into each oven. (carrots, onions, garlic and celery).
2. Place the lids onto each oven and roast for 30 minutes over medium high heat. Remove lids and gently toss the bones and vegetables, replace the lids and roast 30 more minutes.
3. Allow each oven to slightly cool. Equally add the bay leaves, peppercorns, star anise, cinnamon sticks and apple cider to each oven. Fill each oven with enough water to cover the bones. Bring to a gentle boil, reduce heat and simmer for 12-24 hours. Add water to keep bones covered, as needed.
4. Strain the broth through a fine mesh strainer. Allow broth to cool before placing into refrigerator or freezer. Fat will rise to the top and solidify when chilled and broth will gelatinize when chilled. Discard bones, vegetables & seasonings. Don’t forget to save the meat for other uses… Enjoy!!!
Webisode Index:
00:00 Intro
00:29 Opening
01:11 Making the Sauce
04:33 Cooking the Meat
06:34 Garlic & Onions
06:51 Meat Goes Back In
07:49 Add the Sauce
08:18 Add the Marrow Broth
08:35 Add the Bay Leaves
08:46 Three Hour Simmer
08:58 Searching for Bay Leaves
09:18 Shredding the Meat
10:11 Closing
10:45 Outro
11:22 Clam End Screen
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
