SLOW COOKER BARBACOA BEEF
This
barbacoa recipe is simple to prepare in your slow cooker and makes the most
tender, tasty and delicious barbacoa beef
Ingredients
- 6 garlic cloves
- 2 Tbsp vegetable oil
- 1 Tbsp dried oregano
- 3 bay leaves
- 1 1/4 cups beef broth, divided
- 1 1/2 Tbsp ground cumin
- 1/4 cup fresh lime juice
- 3 - 4 chipotle chilies in adobo
- 3 lb chuck roast
- Salt and freshly ground black pepper
- 1/4 tsp ground cloves
Instructions
First, cut
the roast into 6 portions while removing the large pieces of fat. Heat 1
tablespoon vegetable oil in a pan.
Then, dab
the roast dry with paper towels, season with salt and pepper (about 1 teaspoon
of salt 3/4 of teaspoon of pepper). Add 3 pieces to the pan and sear until
golden on all sides. Transfer to a slow cooker.
Add 1
tablespoon of remaining vegetable oil to the pan and repeat the process with
the other 3 pieces of roast. Nestle the beef portions side by side in an even
layer in the slow cooker.
In a food
processor, combine the chipotle peppers, garlic and 1/4 cup beef broth until
well-pureed, stopping and occasionally scraping the sides of the food
processor.
In a 2-cup
liquid measuring cup or in a bowl, whisk the rest of the beef broth with the
chipotle mixture, cumin, oregano and cloves. Pour the mixture over the beef in
the slow cooker, then nest the bay leaves between the beef portions.
Cover and
cook over low heat 8 to 9 hours.
Remove the
beef from the slow cooker (leave the broth) and grate. Stir in lime juice into
the slow cooker broth, then return the beef to the slow cooker and cook over
low or hot heat for another 20 to 30 minutes.
Strain the
beef liquid and serve in tortillas with the desired garnishes.
Happy
Cooking Time.
Recipe notes
I do not
recommend cooking over high heat for this recipe, low cooking will give the
most tender results.
