Slow-Cooked American Wagyu Chuck Roast Tacos with Pickled Onions

Melt-in-your-mouth Wagyu transformed into taco night perfection

FEATURED CUT: American Wagyu Ribeye - Reserve Grade
Exceptionally marbled and versatile, this ribeye becomes irresistibly tender when slow-braised. A luxurious twist on a comfort-food classic — perfect for shredding and soaking up rich, bold flavor.

READY IN: 4 hours
SERVES: 4–6
METHOD: Braised low & slow (slow cooker or oven)

INGREDIENTS
• 2.5–3 lb Wagyu Ribeye (for braising)
• Salt & pepper
• 1 tbsp oil
• 1 onion, sliced
• 4 garlic cloves, smashed
• 1 cup beef broth
• ½ cup orange juice
• 1 tbsp cumin
• 1 tsp smoked paprika
• Corn tortillas

Quick Pickled Onions
• 1 red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 tsp sugar
• Pinch of salt

INSTRUCTIONS
1. SEAR THE RIBEYE
Salt and pepper all sides. Sear in a hot pan with oil until well-browned.

2. SLOW COOK
Transfer to a slow cooker (or Dutch oven) with garlic, onion, broth, juice, and spices.
Cook on low for 7–8 hours or high for 4–5, until fork-tender.

3. SHRED & REDUCE
Shred the meat. Reduce the cooking liquid slightly for a richer, more concentrated flavor if desired.

4. PICKLE ONIONS
Mix vinegar, sugar, and salt. Add red onion and let sit at room temperature for at least 30 minutes.

5. ASSEMBLE TACOS
Warm tortillas and load with shredded beef, pickled onions, and fresh cilantro.

STEAK TEMPERATURE GUIDE

Pro Tip: For braised ribeye, target an internal temp of 195°F–205°F for perfect shreddability and richness.

PAIRING IDEAS
Pair with Modelo Negra, a smoky Mezcal cocktail, or a citrusy Mexican lager to balance the richness.