Barbacoa Beef
⏱️ Prep: 15 min🍳 Cook: 480 min
Ingredients
| 3 pounds | 1.4 kg | beef brisket (or chuck roast), trimmed of extra fat and cut into 2-inch chunks |
| 1/2 cup | 120 ml | beef broth |
| 2 medium | Chipotle chiles in adobo sauce (add more if preferred) | |
| 6 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | onion powder |
| 1 tablespoon | 15 ml | apple cider vinegar |
| 1 | lime, juice of | |
| 1 tablespoon | 15 ml | dried oregano |
| 1 teaspoon | 5 ml | smoked paprika |
| 1 tablespoon | 15 ml | cumin |
| 1 teaspoon | 5 ml | sea salt |
| 1 teaspoon | 5 ml | black pepper |
| 1/4 teaspoon | 1.3 ml | red pepper flakes |
| 2 whole | bay leaf |
Instructions
Serves: 6 servings. Prep time: 15 minutes. Cook time: 8 hours. Total time: 8 hrs 15 mins.
- Add all the ingredients, except the beef and bay leaves, to a blender and puree until the mixture is smooth.
- Add the beef chunks to the slow cooker. If you have time, for extra flavor, you can saute them in a pan first and then transfer to the slow cooker.
- Pour the pureed mixture on top of the beef and add the bay leaves.
- Cook for about 4-6 hours on HIGH or for about 8-10 hours on LOW. The beef is very tender and falls apart when shredded with a fork.
- Remove the bay leaves and discard.
- Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
- Use a slotted spoon or tongs to serve.