Eddie Jackson’s Beer-Braised Beef Taco Bar Is Perfect For Your Next Dinner Party

Hosting a dinner party? Chef Eddie Jackson has the perfect meal in mind that can feed a ton of people at once and make everyone happy. Here’s how to host your own Beer-Braised Beef Taco Bar!

Beer-Braised Beef Taco Bar
Serves 10 to 12


For the braising base:
1 pound ancho chiles, seeds removed
8 cloves garlic, smashed
2 white onions, peeled and quartered
1 bunch fresh oregano, stems removed and leaves tied
1 bunch cilantro, stems removed and leaves tied
Juice of 2 limes
¼ cup white wine vinegar
¼ cup Worcestershire sauce
1 tablespoon stock chicken base, such as Knoor

For the dry rub:
1 teaspoon coarse salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon coriander
½ teaspoon black pepper
½ teaspoon cinnamon

For the braised beef:
1 4-pound beef chuck roast
3 tablespoons canola oil
6 small beef bones
1 white onion, chopped
3 cloves garlic, chopped
1 red pepper, sliced
1 (16-ounce) bottle October Fest-style beer, such as St. Arnold Oktoberfest
5 dashes Worcestershire sauce

For the taco bar (as desired):
Chopped avocado
Sliced napa cabbage
Crumbled cotija cheese
Pico de gallo or salsa
Quartered limes
Corn tortillas, warmed
Flour tortillas, warmed


1. Make the braising base: In a heavy-bottomed stock pot place chiles, garlic, onions, oregano, cilantro, lime juice, vinegar, Worcestershire sauce, and chicken stock base; add enough water to cover. Place over medium heat and let simmer for 45 minutes. Strain, reserving liquid.

2. Transfer solids from braising base to the bowl of a food processor; process, slowly adding enough of the reserved liquid to form a loose paste. Reserve remaining liquid and set paste aside.

3. Make the dry rub: In a medium bowl combine salt, cumin, garlic powder, chili powder, paprika, oregano, coriander, black pepper, and cinnamon.

4. Make the braised beef: Season beef liberally with dry rub, reserving 1 to 2 tablespoons for the braising liquid. Cover meat and transfer to refrigerator; marinate at least 4 hours and up to overnight.

5. Bring beef to room temperature. Heat canola oil in a large cast-iron skillet over medium-high heat. Add beef and sear on all sides, 2 to 3 minutes per side. Transfer beef to a slow cooker.

6. To the slow cooker add beef bones, chopped onion, chopped garlic, red pepper slices, ½ cup reserved braising base paste, beer, and enough of the reserved braising base liquid to cover. Add reserved 1 to 2 teaspoons dry rub and Worcestershire sauce. Cover and cook, according to manufacturer’s instructions, until beef is easily shredded about 8 to 10 hours on low or 6 to 8 hours on high.

7. Remove beef from slow cooker and shred with a fork. Serve with desired taco bar accompaniments.