Beef Barbacoa.

We just love this recipe at our house. I have adapted it from one I found a while back in Cooking Light and one posted on the Beef Retail website. It really is a fairly quick way to cook a chuck roast to tender leaving you with well seasoned, versatile shredded beef to use as the base for many dishes.

My very small kitchen!

A couple of notes, you will want to make sure you have enough space in the refrigerator to leave the marinading roast in there over night. You will also need to make sure you have a large enough bowl for this. Do not use metal because you are using acidic ingredients and the metal can react with the acid and cause the food to taste metallic. I used a large Pyrex mixing bowl.

Ingredients

4 lb beef chuck roast, fat trimmed

Rub

2 t black pepper

2 t dried oregano

2 t kosher salt

2 t cumin

2 t ancho chile powder (you can find this in the Mexican food aisle, usually in a cellophane bag)

Marinade

1 can of diced tomatoes

2 C yellow onion, diced

2 C beef broth

½ C lime juice (4 limes)

2 jalapenos, sliced into rings

2 T cider vinegar

4 large cloves of garlic, or 6 medium, minced

2 bay leaves

2 t cumin

2 t dried thyme

1 t sea salt

1 t dried Mexican oregano leaves

1 t black pepper

Rub the chuck roast and allow it to sit while you prepare the marinade.

Combine all marinade ingredients in a large bowl.

Put the roast into the marinade making sure the entire thing is as covered as it can be. If you cannot get the entire thing covered make sure to flip it at least once. Cover tightly and put in the refrigerator overnight.

After soaking overnight, remove the roast from the refrigerator and put its entire contents in a dutch oven. I used my 8 quart stock pot, a wonderful wedding gift from my in-laws!

Put into an oven set to 300 degrees. Braise for 4 1/2 hours or until a fork slips easily into the roast, flipping once half way through. Remove from oven and shred using two forks. I don’t like to let the meat cool at all because the fat gets harder to separate as it solidifies.

Store in air tight containers for your meals of choice (like tacos, tamales, etc). You can also easily freeze some of this for later use.

Enjoy!

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1 Comment

Filed under Beef, Dairy Free, Gluten Free, Grain Free, Mexican Inspired

One response to “Beef Barbacoa.

  1. love the laptop on the counter – looks like me cooking! haha~

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