Beef Barbacoa Recipe
Experience the ultimate in easy and flavorful cooking with our Beef Barbacoa. Just season, braise, simmer, and let your oven take over to create this mouth-watering dish!
Servings: 6 servings
Calories: 630kcal
Ingredients
- 4-5 lb beef chuck-eye roast OR boneless short ribs
- 2 tbsp vegetable oil
- 1 small yellow onion thinly sliced
- 6 cloves garlic smashed
- 1 tbsp ground cumin
- 1/4 tsp ground cloves
- 2 teaspoons dried oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cup chicken broth
- 3 chipotle chilies / chipotle peppers seeded and minced + 1 tbsp. adobo sauce
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 (10 oz. can) diced tomatoes with green chilies
- 2 limes juiced
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Adjust the oven rack to the middle-lower position (so that your pot fits).
- Cut the beef into about 8 large chunks. You'll want the beef to remain marbled with fat, but if there are giant spots, it's okay to remove them.
- In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the beef and braise. When the meat is crispy and brown, flip and continue to braise the other side (I let mine go for about 4 minutes on each side). Remove and set aside.
- Add the onion, garlic, and seasonings to the pan. Allow the onions to cook until translucent and the spices to become fragrant. Scrape up any browned bits while whisking in 1 cup of chicken broth, then add in the meat. Pour the remaining chicken broth over the top, along with the minced chipotle chilies, adobo sauce, apple cider vinegar, Worcestershire sauce, tomatoes with green chilies, lime juice, and bay leaves.
- Bring the mixture to a boil over high heat, then place the lid on and transfer to the preheated oven. Let the beef cook for 3-4 hours, stirring twice during that time. The meat should fall apart and be extremely tender. Remove from the oven and, if needed, place over medium-high heat to reduce the liquid (I only did this for a few minutes). Remove the meat and place it on a large cutting board. Shred the meat with two forks, then return it to the pot to absorb any leftover juices. Discard the bay leaves and serve warm.
Notes
- If you don't own a Dutch oven, simply do everything in a large pot, then transfer to a 9x13 ceramic or glass dish. Cover with foil and bake according to the directions.
- You can find chipotle chilies in adobo sauce in the Latin aisle of most grocery stores.
STORE your Beef Barbacoa in an airtight container in the fridge; it will stay good for up to 4 days. To FREEZE, place your leftovers in freezer-safe containers or bags for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm it on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating.
Nutrition
Serving: 6serving | Calories: 630kcal | Carbohydrates: 9g | Protein: 60g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 211mg | Sodium: 1306mg | Potassium: 1142mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 8mg