Braised Beef Empanada Recipe

Season and Brown

Pat beef cubes dry and season with 2 tsp kosher salt and 1 tsp black pepper. Toss with 2 tablespoons flour to coat. Heat 2 tablespoons neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in batches (do not crowd) until deeply caramelized, about 3–4 minutes per side. Transfer browned pieces to a plate and set aside.

Sauté Mirepoix and Aromatics

Reduce heat to medium and add the diced onion, carrot, and celery to the pot. Sauté until softened and beginning to brown, about 7–8 minutes. Add the minced garlic and cook 1 minute until fragrant. Stir in 2 tablespoons tomato paste and cook 2 minutes to remove the raw edge.

Deglaze and Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 4–5 minutes. Return the browned beef and any accumulated juices to the pot. Add 2 cups beef stock, 2 bay leaves, and 3 sprigs thyme. Bring to a simmer, then reduce to low, cover partially, and braise gently until beef is very tender, about 2 to 2.5 hours (or in a 160°C/325°F oven).

Finish the Filling

When beef is fork-tender, remove beef pieces to a tray and strain braising liquid into a measuring cup, pressing solids to extract liquid. Discard bay leaves and thyme stems. Skim excess fat from the liquid and return enough sauce to the pot to leave about 1.25 cups of liquid. Shred or roughly chop the beef into bite-size pieces and return to the pot. Stir in 1 tablespoon red wine vinegar and 1 teaspoon brown sugar to brighten and balance. Simmer uncovered over medium heat until mixture is thick enough to hold together for empanada filling, about 10–15 minutes. Adjust seasoning with salt and pepper. Cool the filling to near room temperature before assembling.

Make the Sofrito

In a small skillet, warm 2 tablespoons extra-virgin olive oil over medium-low heat. Add the finely chopped shallot and cook gently until translucent, about 3–4 minutes. Add the chopped red bell pepper and cook 4–5 minutes until softened. Mash the 6 black garlic cloves into a paste and add to the skillet along with 1 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes. Cook 1–2 minutes to combine and bloom the spices.

Finish and Cool

Remove from heat and stir in 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Allow the black garlic sofrito to cool slightly. Once the braised beef filling has cooled, stir the sofrito into the filling until evenly distributed. Taste and adjust seasoning — the sofrito should add sweet-savory umami and a subtle roasted garlic-sweetness to the beef.

Make the Dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Add the cold cubed butter (10 tbs) and 2 tablespoons cold vegetable shortening. Using a pastry cutter or fingers, cut the fats into the flour until the mixture resembles coarse crumbs with pea-size bits. Stir in 1 teaspoon white vinegar. Gradually add 3/4 cup ice water, mixing gently just until dough comes together; you may not need all the water. Turn dough onto a lightly floured surface, knead briefly into a ball, divide into 2 discs, flatten slightly, wrap in plastic, and chill for at least 30 minutes.

Roll and Cut

On a lightly floured surface, roll one disc of chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a small plate), cut circles. Re-roll scraps as necessary. Keep dough covered to prevent drying.

Fill and Seal

Place about 2–3 tablespoons of the cooled braised beef + black garlic sofrito mixture into the center of each dough round. Brush the edges with a little beaten egg. Fold the dough over to make a half-moon and press edges to seal. Crimp with a fork or fold a decorative braid. Place empanadas on a parchment-lined sheet. Repeat with remaining dough and filling.

Bake or Fry

For baking: Preheat oven to 200°C/400°F. Brush each empanada with beaten egg. Bake on the middle rack until golden brown, about 18–22 minutes. For frying: Heat 2 tablespoons neutral oil in a skillet over medium heat. Fry empanadas in batches, turning once, until golden and crisp, about 3–4 minutes per side; drain on paper towels. Let rest 5 minutes before serving.

Transfer empanadas to a serving platter. Sprinkle chopped cilantro or parsley over the top and serve with lime wedges. Serve warm so the filling is juicy and aromatic.