Beef Barbacoa
Savor the smoky, tender perfection of Beef Barbacoa, a slow-cooked Mexican-inspired dish bursting with bold flavors. This recipe centers on succulent beef brisket seasoned with aromatic spices like cumin, cloves, and oregano, paired with the fiery kick of chipotle peppers in adobo sauce. After browning the meat for a rich, savory base, it’s slow-cooked for hours in a tangy blend of apple cider vinegar, lime juice, and beef broth, creating melt-in-your-mouth beef ideal for shredding. Perfect for tacos, burritos, or served as a standalone dish, Beef Barbacoa is a versatile, crowd-pleasing meal that’s worth the wait. Whether it’s a weeknight dinner or a festive gathering, these vibrant flavors will turn any occasion into a fiesta! Keywords: Beef Barbacoa, slow cooker recipe, Mexican beef recipe, shredded beef, taco filling.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 teaspoons Ground cumin
- 1 teaspoon Ground cloves
- 3 Bay leaves
- 1 tablespoon Dried oregano
- 3 tablespoons Apple cider vinegar
- 2 cups Beef broth
- 2 tablespoons Lime juice
Instructions
Trim excess fat from the beef brisket and cut it into large chunks.
Season the beef with salt and black pepper on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned beef pieces and brown on all sides, about 2-3 minutes per side.
Transfer the browned beef into a slow cooker.
In the same skillet, add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute.
Pour the sautéed onions and garlic into the slow cooker over the beef.
In a blender, combine chipotle peppers in adobo sauce, ground cumin, ground cloves, bay leaves, dried oregano, apple cider vinegar, beef broth, and lime juice. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker, ensuring the meat is well-coated.
Cover and cook on low heat for 8 hours until the beef is tender and easily shredded with a fork.
Once cooked, remove the bay leaves and discard them. Shred the beef with two forks directly in the slow cooker.
Mix the beef in the sauce to ensure it is well-coated.
Serve the beef barbacoa warm in tacos, burritos, or as a main dish with your favorite sides.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 11919 mg | 518% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.9 g | ||
| Protein | 411.9 g | 824% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 363 mg | 28% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 4907 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
