Curtis Stone's braised beef tacos

After a tasty, make-ahead dinner? These braised beef tacos are packed with irresistible flavour - the perfect family feed.



Note: + cooling time

4h 30m


  • 3 tsp dried oregano
  • 3 tsp chilli powder
  • 3 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 3 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1.5kg boneless beef chuck, cut into 4 pieces
  • 1/4 cup (60ml) olive oil, divided
  • 1 medium brown onion, coarsely chopped
  • 5 garlic cloves, finely chopped
  • 1/2 butternut pumpkin, peeled, seeded, cut into 5cm wedges
  • 16 corn tortillas, warmed

Optional toppings

  • Thinly sliced radish, to serve
  • Toasted pepitas (pumpkin seeds), to serve
  • Fetta, crumbled, to serve
  • Coriander leaves, to serve
  • Hot chilli sauce, to serve
  • Lime wedges, to serve



Position rack in centre of oven and preheat oven to 150°C (130°C fan-forced). In a small bowl, combine the oregano, chilli powder, cumin, cayenne pepper, black pepper and garlic powder. Sprinkle the spice mix over the beef and turn to coat. 


Heat 2 tbs oil in a large flameproof roasting pan over medium-high heat. Cook the beef, turning, for 2-3 mins or until brown all over. Transfer the beef to a plate. Add the onion and garlic to the pan. Cook for 2-3 mins or until the onion softens. Return beef to the pan with 1 cup (250ml) water. Cover and roast the beef, turning halfway through cooking, for 4 hours or until the meat is fork tender and the liquid has reduced by about half. Set aside to cool.


Transfer the beef to a bowl. Pour the pan juices into a jug or measuring cup. Use a spoon to remove and discard any fat that rises to the top. Use 2 forks to coarsely shred the beef. Return the pan juices to the beef and toss to combine. Cover to keep warm.


Position rack in lower third of oven and increase oven temperature to 200°C (180°C fan-forced). In a large bowl, toss the pumpkin with the remaining oil. Season with salt and pepper. Arrange the pumpkin in a single layer on a large baking tray and roast, turning pumpkin halfway through cooking, for 20 mins or until the pumpkin is tender and beginning to caramelise.

Divide tortillas among serving plates. Top with the beef and pumpkin. Serve with extras such as radish, pepitas, fetta, coriander, chilli sauce and lime wedges.



The beef can be cooked and shredded 1 day in advance. To reheat, place the beef in a large casserole dish, tightly covered with foil. Heat in the oven at 180°C (160°C fan-forced) for 15 mins or until heated through. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.