Barbacoa Beef
⏱️ Prep: 15 min🍳 Cook: 80 min
Ingredients
| 3 pound | 1.4 kg | beef brisket (or chuck roast - trimmed of extra fat and cut into 2-inch chunks) |
| 1 cup | 240 ml | beef broth |
| 2 | medium Chipotle chiles in adobo sauce (add more if preferred) | |
| 4 | 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 |
| 0.25 teaspoon | 1.3 ml | red pepper flakes |
| 2 | whole bay leaf |
Instructions
Serves: 6 servings Prep time: 15 minutes | Cook time: 1 hour 20 minutes | Total time: 1 hr 35 mins
- Add all the ingredients, except beef and bay leaves to a blender and puree until the mixture is smooth.
- Add the beef chunks to the Instant Pot. If you have time, for extra flavor, you can saute them for a few minutes.
- Pour the pureed mixture on top of the beef and add the bay leaves.
- Lock the lid and point valve to sealed.
- Cook for about 80 minutes on HIGH PRESSURE, followed by a 15 minutes Natural Pressure Release. The beef should be very tender and fall apart when shredded with a fork. If needed cook for 10-15 minutes more.
- When done, 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.