Texas BBQ Chuck Steak Tacos with Jalapeño Slaw

📝 Ingredients

For the beef:

• 1.5–2 lbs Neyland House Beef chuck steak

• 1 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• 1 cup beef broth

• ½ cup BBQ sauce (Texas-style, tangy preferred)

For the jalapeño slaw:

• 2 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 medium carrot, shredded

• 1 small jalapeño, thinly sliced (seeds removed for less heat)

• ¼ cup mayo

• 1 tbsp apple cider vinegar

• 1 tsp honey

• Salt & pepper to taste

To serve:

• Warm flour or corn tortillas

• Fresh cilantro, lime wedges, optional queso fresco

🔥 Instructions

1. Season the beef:Mix all spices and rub onto both sides of the chuck steak. Let rest for 15 minutes.

2. Sear & braise:Heat a skillet or Dutch oven over medium-high heat with a splash of oil. Sear chuck steak 2–3 minutes per side until browned. Add beef broth and BBQ sauce, cover, and reduce heat to low. Simmer for 2–2.5 hours until fork-tender, flipping halfway through.

3. Make the slaw:While the beef cooks, mix all slaw ingredients in a bowl. Let chill in the fridge for 30+ minutes to blend flavors.

4. Shred the beef:Remove beef, shred with forks, and toss with remaining juices. Adjust seasoning if needed.

5. Assemble tacos:Load tortillas with shredded beef, a scoop of jalapeño slaw, and finish with cilantro, lime, and queso if desired.

🤠 Pro Tip:

Double the recipe and use leftovers for BBQ beef sandwiches or nachos the next day!