This hearty Slow-Cooked Beef in Red Sauce is made with bone-in beef shanks, dried guajillo chiles, cumin, Mexican oregano, and whole cloves. The result is a deeply savory and rich main course where the beef becomes incredibly fork-tender. It’s perfect for a cozy weekend meal and serves a large crowd of 12 people.

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Slow-Cooked Beef in Red Sauce Ingredients

• 12 dried guajillo chiles
• 12 dried California chiles
• 6 dried chiles de arbol
• 1 1/2 tablespoons coriander
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons Mexican oregano
• 1 1/2 tablespoons whole black peppercorns
• 1 tablespoon allspice
• 1 tablespoon grated fresh ginger
• 3/4 tablespoon whole cloves
• 5 bay leaves
• 2 heads garlic, peeled
• 1/4 white onion
• 1 cup canola oil, plus additional for searing meat
• 12 pieces bone-in beef shanks (14- to 16-ounces each)
• 1/2 cup kosher salt, plus additional for seasoning meat

How To Make Slow-Cooked Beef in Red Sauce

1. Toast the chiles: Prepare a grill for medium-high heat. Toast all the dried chiles on the grill until they are charred in spots, about 8 to 10 minutes. Set them aside to cool. Once cooled, remove the stems and seeds and cut them in half. Set 6 guajillo halves aside and soak the rest of the chiles in water for 10 to 15 minutes.
2. Blend the sauce base: Add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic, and onion to a blender. Add enough of the soaked chiles to fill the blender cup about halfway. Pour in 1/2 cup of the chile soaking liquid and 1 cup of fresh water. Process until the mixture is very well blended and runny, then transfer it to a large bowl. Blend the remaining soaked chiles with more water as needed to achieve the same consistency.
3. Cook the chile sauce: Heat 1/2 cup of canola oil in a large saucepan over medium heat. Carefully pour in the blended chile sauce and cook, stirring occasionally, until it begins to simmer, which should take about 5 minutes. Remove the sauce from the heat and set it aside.
4. Sear the beef: Bring 1/2 gallon of water to a boil in a large pot. While the water heats, sprinkle the beef shanks on both sides with a pinch of salt. Heat the remaining 1/2 cup of oil in a large, heavy skillet over very high heat. Sear the beef shanks for 2 to 3 minutes on each side, until a golden crust forms.
5. Simmer the dish: Transfer the seared beef shanks to the pot of boiling water. Pour in the cooked chile sauce and add the 6 reserved chile halves. Stir in the remaining 1/2 cup of kosher salt. Boil the mixture over medium heat, uncovered, for 20 to 30 minutes to allow the sauce to reduce. Cover the pot, lower the heat, and simmer until the meat is fork-tender, about 1 hour. Taste the sauce before serving and add more salt if needed.

Recipe Tips

• Toast Your Chiles: Do not skip toasting the dried chiles. This step awakens their dormant oils and creates a much deeper, smokier, and more complex flavor in the final sauce.
• Sear for Flavor: Searing the beef shanks in a very hot skillet creates a delicious brown crust. This process, known as the Maillard reaction, develops rich, savory notes that are essential for the finished dish.
• Use the Soaking Liquid: Including some of the chile soaking liquid in the blender adds another layer of chile flavor to the sauce base. Just be sure not to use too much, as it can sometimes be slightly bitter.
• Taste and Adjust at the End: The recipe calls for simmering the sauce uncovered to reduce it. This concentrates the flavors, including the salt. Wait until the very end to taste the sauce and adjust the seasoning, as it will be much saltier after reducing.

What To Serve Slow-Cooked Beef

This rich and savory beef is perfect for soaking up with warm corn tortillas. Serve it alongside cilantro-lime rice and a side of refried beans. To add a fresh, crunchy contrast, offer toppings like finely chopped white onion, fresh cilantro, crumbled cotija cheese, and a dollop of sour cream or Mexican crema. A simple slaw or quick-pickled red onions would also be a great addition to cut through the richness.

How To Store Slow-Cooked Beef Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day.
• Freeze: Allow the beef and sauce to cool completely. Transfer to a freezer-safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Slow-Cooked Beef in Red Sauce Nutrition Facts

• Calories: 510 kcal
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 2450mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 38g

Frequently Asked Questions

• Can I use a different cut of beef? Yes, this recipe works well with other tough cuts that benefit from slow cooking. Boneless chuck roast, cut into large cubes, or beef brisket are excellent alternatives. You may need to adjust the simmering time to ensure the meat becomes fork-tender.
• Is this dish very spicy? The heat comes primarily from the chiles de arbol. The guajillo and California chiles are milder and add more smoky flavor than heat. For a less spicy dish, simply reduce the number of chiles de arbol or omit them completely.
• Do I have to use a grill to toast the chiles? No. If you don’t have a grill, you can toast the chiles in a dry, heavy-bottomed skillet (like cast iron) on the stovetop over medium heat. Press them down for a few seconds on each side until they are fragrant and slightly puffed.
• What if I can’t find all three types of dried chiles? The blend of chiles creates a complex flavor, but you can still make a delicious sauce if you can’t find them all. You can use all guajillo chiles, as they are widely available, but the final flavor will be slightly less nuanced.

Try More Recipes:

• Mississippi Pot Roast Recipe
• Slow Cooker Brisket with Brown Gravy Recipe
• Slow-Cooker Beef Stew With Yuca Recipe