Braised-Beef Tacos

With football season here we figured you were in need of a good game day recipe and wine pairing. These beef tacos are a hit paired with the Pagos de Araiz Joven from VinoVersals most recent shipment featuring wines from Navarre, Spain. They can be made for any meal of the day and make for a great game day morning brunch when you add in the scrambled eggs!



  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground black pepper
  • 4 tsp salt
  • 2 lbs beef bottom round roast
  • 1 tbs vegetable oil
  • 3 cloves garlic, smashed
  • 1 onion, quartered
  • 2 bell peppers, sliced
  • 2 jalapeños, julienned
  • 1 medium carrot, diced
  • 1 cup robust wine
  • 2-4 cups beef sock
  • 1 dozen eggs, scrambled (if making for brunch)
  • 12 corn tortillas, heated
  • 1 bunch of cilantro


Rub the spices and salt onto the roast. Heat oil over medium heat in a skillet. Add the garlic, onion, peppers and jalapeños, cook for about 5 minutes. Place the vegetables in a slow cooker.

Sear both sides of the roast for 2 minutes in the skillet. Then place it and the carrots in the cooker. Add any loose rub spices to the skillet and deglaze with wine, then add it all to the cooker. Pour enough beef stock into the cooker to cover the roast. Cover, and cook on low for 6-8 hours (overnight if serving for brunch).

Remove the roast and shred with a fork. Enjoy!

Pairs well with Pagos de Araiz Joven






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