I promised I’d tell you how it went if I used my barbacoa pulled pork recipe with beef, so here it is!The end result was succulent, tender, and smoky, and makes the whole house smell like heaven!At dinnertime, I like to eat this beef as part of a taco salad with fresh iceberg lettuce, homemade salsa, avocado, and cilantro.
Braised Beef Barbacoa
Adapted from my barbacoa pulled pork
Recipe from www.peachesandcake.com
- ½ tsp. chipotle chile powder
- ½ tsp. ground clove
- 1 Tbsp. kosher or sea salt
- 1 whole head garlic, peeled and cloves smashed
- ¼ c. fresh lime juice
- ½ c. apple cider vinegar
- 6 oz. tomato paste
- 1 bunch cilantro leaves (about 1 cup)
- 1 red onion, peeled and cut into large chunks
- 5 dry bay leaves
- 3-4 pounds beef chuck roast (shoulder roast)
- 2-4 cups beef or chicken broth
Preheat oven to 300⁰F.
Add chipotle powder, ground clove, salt, garlic, lime juice, cider vinegar, tomato paste, cilantro, and red onion to a food processor and pulse to combine.
Place beef in a Dutch oven. Pour barbacoa sauce on top of beef. Add stock around the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything. Cover with lid.
Cook for 5 hours until fork tender. Remove the beef and shred with two forks. Remove bay leaves from barbacoa sauce. Add a few spoonfuls of the barbacoa sauce to the beef and mix. Keep warm and serve. Excellent served in a Mexican fajita spread with avocado, cilantro, chopped tomato, and shredded lettuce.
*To make ahead and reheat: Preheat oven to 250⁰F. Place beef in oven-safe serving dish and cover with foil. Reheat in oven until warmed through.
This recipe was originally featured on US Wellness Meats.