Bruce Aidells' Braised Beef Steak

By AMNW Intern

Family Meal, Rewarms Well, Great Leftovers
Serves 4, with leftovers

This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings in the rub.

The recipe uses the oven for braising, but it can also be done on the stove top at a low simmer. It’s also ideal for slow cookers.

Once the meat is cooked, serve it with lots of warm tortillas and Mexican rice. Any leftovers can be shredded to make a great filling for burritos or enchiladas.

New Mexico Chile Spice Rub

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons New Mexico or California chile powder
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • 1 1-inch-thick boneless chuck steak (1½ pounds), 7-bone chuck steak (about 2 pounds), or round-bone steak (1½–2 pounds)
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 2 tablespoons minced garlic
  • 1 cup tequila
  • 1 14.5-ounce can diced tomatoes (I use Muir Glen), drained
  • 3 chipotle chiles in adobo (I use Herdez brand), chopped
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice, plus more to taste
  • 1 cup homemade beef stock or canned low-sodium chicken broth
  • 2 bay leaves
  • Salt and freshly ground black pepper

Orange slices
Chopped fresh cilantro
Finely chopped red onions
Pico de Gallo

1 Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.


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