Beef Barbacoa – Mexican Pulled Beef

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Ingredients

  • ▢2kg / 4 lb beef cheeks , or chuck beef
  • ▢1 tsp salt , kosher/cooking
  • ▢1 tsp black pepper
  • ▢2 tbsp vegetable oil , for searing
  • ▢4 bay leaves

BARBACOA SAUCE:

  • ▢4 chipotle chiles in adobo sauce (Note 2)
  • ▢3/4 cup dark ale (beer), or low sodium beef broth/stock (Note 3)
  • ▢1/2 cup apple cider vinegar
  • ▢4 tbsp lime juice
  • ▢6 garlic cloves
  • ▢4 tsp ground cumin
  • ▢2 tsp oregano
  • ▢1/2 tsp ground cloves

Instructions

  1. Cut beef: Cut large cheeks in half so you have around 12 – 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
  2. Season: Sprinkle with salt and pepper.
  3. Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.
  4. Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn’t take long.
  5. Slow cooker: Pour sauce over cheeks in slow cooker. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Slow-cook for 8 hours on low. The beef should be effortless to shred when done.
  6. Shred: Remove cheeks from slow cooker into a pan. Shred using 2 forks.
  7. Sauce: Pour over 3 or 4 ladles of the sauce, then toss.
  8. Serve: Use in tacos with taco fixings of choice!  Mexican Red Rice, Pickled Red Cabbage for Tacos and Lime Crema

Other cook methods:

  • Slow cooker on high: 6 hours
  • Instant Pot/Pressure Cooker: 1 hr on high
  • Oven: 160°C/320°F (140°C fan) for 3 to 3 1/2 hours (cover tightly with foil)

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