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Slow-Cooked-Beef_Barbacoa

Ultimate Slow-Cooked Beef Barbacoa

This slow-cooked Barbacoa recipe (a Mexican slow-cooking technique) creates shredded beef that will melt in your mouth: Definitely worth the cooking time! If you want to avoid the need to baste, cook in a slow-cooker rather than in the oven. Serve in burritos, with guacamole, pico de gallo (or plain chopped tomatoes and a squeeze of lime) and sour cream.



Serves: 6-8
Prep Time: 20 minutes
Cook Time: 5-6 hours

Ingredients

  • 80ml apple cider vinegar
  • Juice of 1 lime
  • 2 red chillies
  • 4 garlic cloves, crushed
  • 3 tsp ground cumin
  • 2 tsp dried coriander
  • 1.5 tsp salt
  • 2 tsp black pepper
  • 1.4kg boneless chuck roast, excess fat trimmed
  • 2 tbsp vegetable oil
  • 180ml chicken stock, plus more if needed
  • 3 bay leaves

To serve:
  • Small tortillas
  • Guacamole
  • Pico de gallo (chopped tomato, spring onion and lime juice salad)
  • Lime wedges
  • Fresh coriander, chopped

Instructions

1. Preheat the oven to 140 ̊C/120 ̊C fan/gas mark 1. In a food processor, combine the vinegar, lime juice, chillies, garlic and spices. Whizz for about one minute, then set aside.
2. Pat the chuck roast completely dry with kitchen paper, and cut into three equal pieces.
3. Heat the vegetable oil in a large casserole pot over a medium-high heat until shimmering. Sear the pieces of meat on all sides until very browned, about 10 minutes total, working in batches if necessary to avoid crowding the pot.
4. Turn the heat down to low, and add the paste from the food processor. Stir to coat the meat thoroughly.
5. Add enough chicken stock to come 1/3 of the way up the sides of the meat. Add the bay leaves.
6. Turn the heat back up to medium, and bring the liquid to a boil. Reduce the heat to a simmer, then cover the pot with tin foil and add the lid to create a tight seal. Place in the oven and braise for 5-6 hours, checking halfway through to baste the meat with the cooking liquid and ensure that there is enough liquid remaining. During the last hour of cooking, remove the foil and the lid to allow the liquid to reduce slightly.
7. When the meat is done, allow it to cool for a few minutes. Spoon off any fat floating on the top of the cooking liquid. Remove the meat to a board and shred it using two forks.
8. Warm the tortillas in the microwave for 20 seconds, then serve with the barbacoa.

Per Serving 423kcals, 18.2g fat (6g saturated), 2.8g carbs, 0g sugars, 58.3g protein, 0.6g fibre, 0.629g sodium. 

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!​

About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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