Barbacoa Beef
November 3, 2024 • 0 comments
It's a long ingredient list but don't let that scare you, it's just a lot of spices!
Ingredients
- (1) Beef Arm Shoulder Roast >3#
- (1 Tbsp) Rendered Tallow, 32 oz
- (2 peppers, more if you like spicy) Chipotle peppers in adobe sauce, minced
- (1) Yellow onion, diced
- (2 tsp) Sea salt
- (1 Tbsp) Mexican or standard oregano
- (1 Tbsp) Cumin
- (1 tsp) Garlic powder
- (1 tsp) Onion powder
- (1 tsp) Ground black pepper
- (1/2 tsp) Paprika
- (1/2 tsp) Chili powder
- (1/4 tsp) Cinnamon, ground
- (1/4 tsp) Cloves, ground
- (1 Tbsp) Cilantro, fresh, minced
- (1/2 cup or sub with water or beer) Simple Beef Bone Broth, 32 oz (sugar-free, unsalted)
- (1/4 cup) Lime juice
- (2 Tbsp) Apple cider vinegar
- (1-3 tsp, depends how "smoky" you like it) Liquid smoke
- (2) Bay leaves
Directions
- If you have time: In a large skillet, heat tallow on high, sear roast on all sides. (Adds extra flavor and crispy edges.)
- Mix all the dry seasonings in a small bowl. Place roast in slow cooker and season on all sides, add onion, peppers, liquids and bay leaves.
- Cover and cook on Low in slow cooker for 8-9 hours, or until meat is fork tender. If it doesn’t shred easily with a fork, cook a little longer. Note that opening the lid does add about 30 minutes to cook time because of the large temp drop.
- Once the meat is tender, shred in slow cooker with forks or use the paddle beater or dough hook of a KitchenAid but then stir back into the juices of the slow cooker and just serve right from the cooker with tongs or a slotted spoon.
- Serve with a squeeze of fresh lime juice and cilantro in a taco, burrito, bowl or with some cilantro-lime rice!
InstaPot: cook on medium heat with high pressure for 1 hour.
Leftovers: portion and freeze (with juices) for fast suppers or nachos in the future!
