Beef Barbacoa

The traditional Mexican or Caribbean barbacoa is a method which a whole sheep are slow-cooked in pits covered with maguey leaves. But since it’s hard to get or cook a whole lamb, we are doing a more modern version which is made with the head of a cow (I know, WTF?) or chunks of cow or lamb.

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You’ll Need:

  • 2 lb beef chuck
  • 1 onion
  • 3 bay leaves
  • 2 chipotles(smoke-dried jalapeño)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp garlic powder
  • 1/4 cup apple cider vinegar
  • 1 can tomato sauce
  • 1/4 cup chili powder

How to make this:

  1. Place the chuck in a dutch oven or a heavy-duty pot, add the chopped onion & bay leaves, then cover half of the meat with smoke-dried jalapeño, black pepper, salt, garlic powder, apple cider vinegar, and water,
  2. Cover and braise the chuck at 120C or 250F for at least 6 hours, add 1/2 cup of water for every hour you add, flip the chuck halfway to ensure even cooking
  3. Once the meat is braised, drain & save the liquid (perfect broth for any soup), discard the bay leaves, then blend the tomato sauce & chili powder until smooth, shred the meat with forks, mix in the salsa
  4. Place the meat back in the dutch oven and roast it in the oven at 120C or 250F for another 2 hours
  5. Server it over some tortillas with cilantro and chopped onion
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