Ovenroasted Beef Barbacoa Slowcooked Perfection
Table of Contents
Recipe Introduction
Right then, fancy a bit of Mexican magic in your kitchen? Ever had that craving for proper, slow cooked, fall apart-tender Barbacoa Beef ? Oh my gosh, let me tell you about this recipe for Beef Barbacoa roasted low and .
Honestly, you'll be making Beef Barbacoa Tacos every Taco Tuesday.
A Taste of Tradition
This Authentic Barbacoa Dish isn't just food, it's history. Originating from Mexico, barbacoa was traditionally cooked in underground pits. This method imbued the meat with a unique, earthy flavour.
Our oven-roasted version captures that essence, minus the digging! This recipe is medium difficulty, taking around 6- 8 hours to cook.
It yields 6-8 servings, perfect for a family feast!
Why You'll Love This Barbacoa Recipe
One of the top benefits is that slow cooking tenderizes the beef. It transforms even a budget friendly cut into a flavour bomb.
Perfect for a weekend gathering or a cosy night in with some Shredded Beef Barbacoa . What makes this recipe special is the depth of flavour.
The blend of chillies and spices creates a complex, subtly spicy profile.
Let's dive into the ingredients, shall we?
Ingredients & Equipment: Let's Get Started!
So, you wanna make some mouthwatering Beef Barbacoa roasted low and slow? Awesome! First, let’s gather our troops. Don't worry; it’s not as daunting as it sounds.
Honestly, most of this stuff you probably already have. This Authentic Barbacoa Dish is easier than you think.
Main Ingredients
- Beef: 3 lbs (1.36 kg) of Beef Cheek or Chuck Roast.
- Olive Oil: 2 tbsp. Don't skimp, it helps with searing.
- Onion: 1 large, chopped. Yellow or white is fine.
- Garlic: 4 cloves , minced. Because garlic makes everything better.
- Dried Guajillo Chillies: 2-3 , stemmed and seeded. Adjust to your spice preference.
- Dried Ancho Chillies: 1-2 , stemmed and seeded. These bring the flavour.
- Apple Cider Vinegar: 1 tbsp . Trust me on this one.
- Lime Juice: 1 tbsp , freshly squeezed. From about half a lime.
- Ground Cumin: 1 tsp .
- Dried Oregano: 1 tsp . Mexican oregano is preferred.
- Smoked Paprika: 1/2 tsp . It adds that smoky depth.
- Ground Cloves: 1/2 tsp . Don’t go overboard, it’s potent!
- Ground Cinnamon: 1/4 tsp . Just a hint.
- Bay Leaves: 2 . Don’t forget to take these out later!
- Beef Broth: 1 cup . Keep some extra on hand.
- Salt and Black Pepper: To taste.
Quality Indicators : For the beef, look for good marbling. You want that fat! It renders down and makes the meat super tender for a perfect Shredded Beef Barbacoa .
Seasoning Notes: Unlock the Flavor!
This is where the magic happens! Cumin and oregano are BFFs in Mexican cooking. The smoked paprika and cloves give it that warm, smoky vibe that screams Barbacoa Beef .
Don’t have apple cider vinegar? White vinegar works in a pinch, but the apple cider vinegar adds a slight sweetness.
Equipment Needed: Keep it Simple
- Large Dutch Oven: This is key. It needs a lid and must be oven safe.
- Blender or Food Processor: For making the sauce.
- Large Cutting Board and Chef’s Knife: Obvious, but essential.
- Tongs: For searing the beef.
Household Alternatives : No Dutch oven? A large, heavy bottomed pot with a lid will do. Just make sure it can handle the oven heat.
That's it! With these ingredients and tools, you're well on your way to making the best oven-roasted Barbacoa you've ever had.
Now, let's get cooking! This Barbacoa Recipe is about to change your life! Making Beef Barbacoa Tacos has never been this easy.
We are making an Easy Barbacoa Recipe !
Let's Make Some oven-roasted Barbacoa , Shall We?
Right, so you fancy making some seriously good Mexican Beef ? Forget those bland, boring recipes. This is about taking a humble cut of beef and turning it into something unbelievably delicious.
We're talking melt-in-your mouth, Shredded Beef Barbacoa that’ll have everyone begging for seconds. The secret? Going Beef Barbacoa roasted low and slow.
Prep Like a Pro: Your Barbacoa Recipe Begins Here
Before we get down to business, let's get our ducks in a row. Firstly, you'll want to chop your onion and mince your garlic.
Rehydrate those dried guajillo and ancho chillies in hot water. I usually give them about 15- 20 minutes so they soften up.
Honestly, this step is key to getting that authentic flavour in your Authentic Barbacoa Dish . Got a Dutch oven? Get it ready, you will need it.
Slow Cooker Mexican Shredded Beef (barbacoa): step-by-step
- Sear the beef in olive oil until browned. Don't skip this, trust me!
- Sauté onion and garlic until fragrant.
- Blend those rehydrated chillies with spices, vinegar, and lime juice.
- Pour the mixture over beef, add beef broth and bay leaves.
- Roast covered at 300° F ( 150° C) for 6- 8 hours , till it shreds easily.
Barbacoa Beef: Pro Tips for the Win
Want to take your Barbacoa Beef to the next level? Here's a shout: sear that meat good, searing that meat it is tempting to rush, but don't, it's important.
Also, taste your sauce before roasting and adjust as needed. Like it spicier? Add a pinch of cayenne.
And, if you want to be super organised, you can totally make the sauce a day ahead. Just store it in the fridge.
So there you have it, the easiest way to create a flavourful and juicy Easy Barbacoa Recipe from the convenience of your own home oven.
Enjoy this delicious Beef Barbacoa Tacos , and remember, cooking is all about having fun, even when things don't go according to plan!
Recipe Notes: Nailing Your Beef Barbacoa roasted low and
Right then, before you get cracking on this amazing Barbacoa Recipe , let's have a quick chinwag about a few important bits.
Honestly, a little foresight goes a long way, you know? We're making proper Mexican Beef here, not just chucking stuff in a pot and hoping for the best!
Plating Like a Pro & Perfect Pairings
Listen, presentation matters! For that "wow" factor, think about how you're serving this Barbacoa Beef . Forget sloppy joes! Serve in warm tortillas for Beef Barbacoa Tacos .
Sprinkle with fresh cilantro, a bit of diced onion, and a squeeze of lime. Sorted.
Side wise, you can't go wrong with some good Mexican rice and refried beans. And don't forget the drinks! A nice cold cerveza or even a margarita would go down a treat.
Imagine that sunshine feeling!
Storage Smarts (Because Leftovers Are a Gift)
Got some Shredded Beef Barbacoa left? Don't bin it! Let it cool completely, then whack it in an airtight container in the fridge. It'll keep for 3-4 days . Sorted!
Freezing is an option, too. Portion it out into freezer bags squeeze out all the air. It'll happily sit in the freezer for up to 3 months .
Reheating? Easiest way is in a pan with a splash of beef broth, or microwave it. Watch out it doesn't dry out!
Twists and Tweaks for Everyone
Want to mix things up? Go for a Slow Cooker Mexican Shredded Beef (barbacoa) version. Just chuck everything in the slow cooker and let it do its thing.
For a healthier take, use leaner cuts of beef or even chicken thighs. Summer swap? Add some grilled corn to the salsa for extra sweetness.
Nutrition Nitty Gritty (Simplified!)
Each serving of this fantastic Authentic Barbacoa Dish is around 450-550 calories. It's packed with protein, which is brilliant for keeping you full.
But remember, it's also got a fair bit of fat, so maybe go easy on the cheese and sour cream if you're watching your waistline.
Always good to be mindful.
So there you have it Easy Barbacoa Recipe sorted! Don't be afraid to give this oven-roasted Barbacoa a go.
It's simpler than it sounds and tastes amazing . Plus, who doesn’t love that feeling of a successful home cooked meal?
Frequently Asked Questions
What's the best cut of beef to use for Beef Barbacoa roasted low and slow?
For the most authentic and delicious barbacoa, beef cheek is the classic choice. However, it can be tricky to find. A chuck roast works brilliantly as a readily available and budget friendly alternative. Both cuts have enough marbling to become wonderfully tender when slow roasted.
Can I make this recipe in a slow cooker instead of the oven?
Absolutely! This oven-roasted Beef Barbacoa recipe translates beautifully to a slow cooker. Just sear the beef as instructed, then combine all ingredients in your slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is easily shredded.
It's the perfect set-it-and-forget-it meal for a busy week, simpler than putting on the telly.
My Barbacoa tastes a little bland. What can I do?
Aha, a common issue, especially with milder chillies! First, make sure you've seasoned generously with salt and pepper throughout the cooking process. If it still lacks punch, try adding a squeeze of lime juice for brightness, a pinch of cayenne pepper or chipotle powder for extra heat, or a touch more ground cumin for earthiness.
Taste as you go, just like Mary Berry would say!
How should I store leftover Beef Barbacoa roasted low and slow?
Leftover barbacoa stores wonderfully! Simply transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze it for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to keep it moist.
It's like having a flavour bomb ready to deploy whenever you need it!
I can't find the specific chillies listed. What are some good substitutions?
No worries, finding specific dried chillies can sometimes be a bit of a treasure hunt! If you can't find Guajillo or Ancho chillies, a good substitute would be a combination of dried New Mexico chillies (for a similar mild fruity flavour) and a touch of chipotle powder (for smokiness and a bit of heat).
Remember, taste as you go and adjust the spice level to your liking you are the Gordon Ramsay of your own kitchen!
Ovenroasted Beef Barbacoa Slowcooked Perfection
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 15-20g |