Recipe Background
Barbacoa Beef, a slow-cooked delight perfect for new beginnings.
The first time I made Barbacoa Beef was during my brief stint as a student in central Texas, right after graduating college. I’d just moved into a new apartment, an echo-y studio with mismatched furniture and a tiny kitchen barely bigger than a closet. Homesick and longing for the camaraderie of my university days, I decided to host a welcome-to-the-next-chapter dinner for friends who, like me, were navigating this new, uncertain terrain. With nothing but an old slow cooker and the boldest intentions, I set out to recreate a meal that exuded warmth and familiarity.
I vividly remember being at the store, hesitantly reaching for a hefty chuck of beef roast, almost questioning if it would fit in my small shopping basket. With chipotle peppers and adobo sauce in hand, I envisioned their smokiness weaving through the dish. As I tossed in garlic and cumin, I thought of my dorm room overflowing with the scent of dreams mingled with late-night coffee. Citrus notes sang as I squeezed fresh lime juice over the roast, a sprinkle of nostalgia reminding me of the homemade meals my family would gather around. Browning the beef first, a crucial step, gave it that irresistible crust, and letting it rest in its own juices made it so tender it practically shredded itself.
Around the mismatched tableware of my new abode, my friends and I laughed, shared stories, and wrapped tender barbacoa in warm tortillas. A meal that had begun as an experiment became a tradition, its flavors and aromas binding us in those new beginnings. Remember to let the beef rest after shredding; it allows the flavors to deepen, creating not just a dish, but a memory for everyone gathered.
Ingredients
- 1 (4-pound) beef roast boneless chuck or brisket
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
- 1 onion finely diced
- 1/2 cup beef broth
- 3 tablespoons cider vinegar
- 1 small lime juiced
- 4 chipotle peppers in adobo diced
- 5 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 1/8 teaspoon ground cloves
- tortillas optional, to taste, warm, for serving
- cilantro optional, to taste, chopped, for serving
Directions
- Cut the beef into 4-6 large chunks.
- Season the beef pieces with the salt and the pepper.
- In a large skillet over medium-high heat, add the olive oil.
- Add the beef pieces to the hot oil and brown on all sides, about 3 minutes per side.
- In a slow cooker, add the browned beef, the onions, the beef broth, the cider vinegar, the lime juice, the chipotle peppers, the garlic, the cumin, the oregano, the bay leaves, and the ground cloves.
- Cover and cook until the beef is cooked through and is fork-tender, about 8-10 hours on low or 4-6 hours on high.
- Remove and discard the bay leaves.
- Transfer the beef pieces from the slow cooker to a cutting board.
- Shred the beef with two forks.
- Transfer the shredded beef back into the cooking juices in the slow cooker and cook on high for 30 minutes.
- Serve with the warm tortillas and topped with the cilantro.
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