Slow Cooker Barbacoa Beef is a traditional Mexican recipe for a classic dish of mildly-spiced beef that's prepared in a slow cooker until fall-apart tender. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Slow Cooker Barbacoa Beef.
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Barbacoa is a Mexican mildly spicy, long-braised variant on barbecue that works perfectly with the tough, sinewy cuts from just about any animal. Here it's adapted to be prepared in a slow cooker, which lends itself to the slow-cooked nature of the dish. Beef brisket is used as an example but any fairly tough cut that requires long cooking from any animal can be prepared in this fashion. The dish often features chipotle chillies for a smoky, spicy kick
Ingredients:
3 tbsp chipotle paste
1 red onion, coarsely chopped
2 garlic cloves, crushed
pinch of ground cloves
juice of 2 limes
100ml cider vinegar
3 bay leaves
500ml low-salt chicken stock
1 bunch coriander, roughly chopped
1kg beef brisket, cut into large pieces
To serve:
2 Little Gem lettuces
jalapeño chilli slices and half-fat crème fraîche
Method:
Pre-heat your slow cooker if necessary.
Add the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the base of the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then sit the beef pieces on top. Use a pair of tongs to turn the meat over a few times so it’s coated in the sauce.
Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
Serve with the lettuce cups and jalapeño chillies and crème fraîche or use as filling for tacos or fajitas.
