Barbacoa shredded Beef

How to make Barbacoa shredded Beef

Cook Time: 8 hr

Recipe Servings: 8                          Total Cook Time: 8 hr 25 mins

Prep Time: 25 mins                         Difficulty Level: easy

About Barbacoa shredded Beef

barbacoa is usually ready with elements from the heads of bovine, like the cheeks, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito).

What Should I Serve Barbacoa Beef In This versatile beef recipe goes perfect in Tacos, Burritos (wraps or bowls), Salads, Nachos, Quesadillas, Enchiladas

Ingredients

• 1 (3 pound) beef chuck roast, take away half-dozen to eight chunks
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 4 chipotle peppers in adobo sauce
• 5 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cloves
• 3 bay leaves.

How to prepare

Season beef chunks with salt and pepper on all sides. Heat oil over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. Cook on Low till beef is fork-tender, eight to ten hours. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

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Keywords: 
Barbacoa shredded Beef,Mexican Barbacoa. Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulen.