Slow Cooker Sunday: Barbacoa Beef

My second new recipe of the New Year and it’s another slow cooker one and while this is a savory one, it’s just as good as the sweet Banana Bread Pudding from two weeks ago. This time around I made barbacoa in my slow cooker. Barbacoa is a way of cooking meat that results in the meat being very tender. Usually by steam cooking it. While you can use different types of meat for barbacoa I opted to use chuck roast.

I added all of the ingredients to the insert of my slow cooker and gave it a few good stirs. Don’t be concerned by the small amount of liquid required. The meat will release its juices while cooking and keep in mind this isn’t a stew, as I mentioned, with barbacoa you are steam cooking the meat. You are going to use the meat for tacos, a burrito, burrito bowl and so forth, so while you do want the meat tender and juicy, you don’t want it to be soaking.

After cooking for 8 hours on the low setting the meat was perfectly tender and perfect for shredding.

I transferred the meat to a bowl and using two forks shred it into bit-sized pieces, leaving any juices in the insert of my slow cooker. I then transferred the shredded meat back to my slow cooker and let it soak up some of the remaining juices for about 10-15 minutes while my slow cooker was on the warm setting.

Finally, I transferred the meat to a dish.

I opted to use the meat to make quick and easy burrito bowls, so I made cilantro lime rice and pico de gallo to go along with it. Along with the rice and pico de gallo you could also add in shredded cheese, sour cream and/or guacamole.

Slow Cooker Barbacoa Beef

Ingredients:

3 pounds chuck roast*, trimmed and cut into 2-inch pieces

1/2 cup beef broth

4 garlic cloves, minced

3 chipotles in adobo, chopped (if you like your meat spicier add in 1 more)

1 4oz. can chopped green chiles

Juice from 3 limes (1/4 cup)

3 tablespoons apple cider vinegar

3 bay leaves

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon onion powder

1/4 teaspoon ground cloves

Salt and pepper

* I used 2.5lbs. of chuck roast cubes meant for beef stew

Directions:

Add all of the ingredients (except the salt and pepper) to the insert of your slow cooker and stir to combine.

Cover and cook on low for 6 to 8 hours, or until beef is tender.*

Once the meat is ready remove it from the slow cooker, leaving the juices behind, and transfer to a bowl and using two forks shred the meat.

Remove the bay leaves from the liquid and transfer the shredded meat back to the slow cooker. With the slow cooker set to the warm setting let the meat sit in the liquid for 10-15 minutes.

Transfer the meat to a serving dish and season with salt and pepper.

*I left my meat in for 8 hours.

Recipe from Chef Savvy

 

Cilantro Lime Rice

Ingredients:

2 tablespoons olive oil

1 1/2 cups basmatti rice

1 garlic clove, minced

2 1/4 cups water

1 teaspoon salt

Zest of 1 lime

3 tablespoons of fresh lime juice, from about 2-3 limes

1 cup lightly packed cilantro, leaves and tender stems, chopped

Directions:

In a medium saucepan heat the olive oil over medium high heat. Add the rice and stir to coat with the olive oil. Cook the rice until it has begun to lightly brown. Add the garlic and cook for an additional minute.

Add the water, salt and zest and raise the heat to bring the rice to a rolling boil. Cover the pot and then reduce the heat to low to maintain a low simmer.

Cook for about 15 minutes (check you package from instructions). Let sit for 10 minutes and then fluff with a fork.

Pour the lime juice over the rice and add in the cilantro and toss everything to combine.

Recipe from Simply Recipes

 

Pico De Gallo

Ingredients:

3 cups grape tomatoes, quartered

1 small red onion, finely chopped

1 jalapeno, seeded and minced

1 cup lightly packed cilantro, leaves and tender stems, chopped

Juice from 2 limes

Salt and pepper

Directions:

In a medium bowl combine the tomatoes, onion, jalapeno, cilantro, and fresh lime juice. Gently toss the ingredients together and season with salt and pepper to taste.

Cover and refrigerate for a few hours so flavors can marinate before using.

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