Braised Beef Barbacoa Recipe

Introduction

Braised Beef Barbacoa is a flavorful and tender Mexican-inspired dish perfect for hearty meals. Slow-cooked to fall-apart perfection, it combines smoky spices and tangy accents that make it a versatile favorite for bowls, tacos, or burritos.

Ingredients

• 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
• Kosher salt & freshly ground black pepper, to season
• 2-3 tablespoons olive oil, for browning
• 1 medium yellow onion, chopped
• 1 (4-ounce) can fire-roasted diced green chiles
• 10 cloves of garlic (crushed) or 2 tablespoons garlic paste
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 1 tablespoon Ancho chili pepper powder (or dark chili powder)
• ½ teaspoon ground cloves
• 2 teaspoons hickory liquid smoke
• 2 bay leaves
• 1 cup Mexican-style beer (such as Modelo) or beef broth as a substitute
• 3-4 chipotle peppers in adobo sauce
• ½ cup fresh chopped cilantro, plus more for serving
• Rice of choice
• Chopped iceberg or romaine lettuce
• Black or pinto beans
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Step 1: Generously season the chuck roast chunks with kosher salt and freshly ground black pepper on all sides. Set aside and let the beef come to room temperature for at least 30 minutes.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add a few beef chunks at a time, avoiding overcrowding, and sear on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer browned beef to a clean dish and repeat with remaining chunks, adding more oil if needed.
3. Step 3: Place all the browned beef into your slow cooker. Add chopped onion, fire-roasted green chiles, crushed garlic, lime juice, apple cider vinegar, brown sugar, cumin, oregano, chili powder, ground cloves, liquid smoke, bay leaves, and beer (or broth).
4. Step 4: In a blender or food processor, combine chipotle peppers with ⅓ cup water and blend until smooth. Pour this chipotle mixture into the slow cooker and gently stir everything to combine.
5. Step 5: Cover and cook on low for 6 hours or on high for 4 hours, until the beef is tender and falls apart easily.
6. Step 6: Shred the beef using two forks either directly in the slow cooker or on a large plate. Stir the shredded beef into the braising liquid until well coated. Mix in ½ cup of fresh chopped cilantro.
7. Step 7: Serve the barbacoa over rice with chopped lettuce, beans, salsa, guacamole, lime wedges, and sliced jalapeños. It also works wonderfully in tacos, burritos, or nachos. Garnish with extra cilantro and lime for a fresh finish.

Tips & Variations

• For extra smoky flavor, consider adding a small chipotle pepper or extra liquid smoke according to your taste.
• If you don’t have a slow cooker, braise the beef in a covered pot in a 300°F oven for 3-4 hours until tender.
• Adjust the heat level by controlling the number of chipotle peppers or adding sliced jalapeños when serving.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed to keep it moist. You can also freeze the cooked barbacoa for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for barbacoa?

Yes, other tougher cuts like brisket or short ribs work well because they become tender during slow cooking. Just adjust cooking times accordingly.

How spicy is this barbacoa?

The dish has a mild to moderate heat level from the chipotle peppers and chili powder. You can control the spiciness by reducing the chipotles or leaving out the jalapeños when serving.