Not quite authentic barbacoa

annie1992

5 years ago

You would think that, since I raise beef, I'd have made every single beef recipe known to man, but there are still a few untried ones out there. (grin) I will admit that having freezer(s) full of beef can get kind of boring, and I look for new ways to prepare it, especially odd cuts.

Now I know that barbacoa is actually made with beef cheeks, but I had a very oddly cut rump roast with the hip joint still in it. Now you KNOW that's going to be tough, so I started looking for braised recipes to use the darned thing up. I trimmed out the bone and gave it to our rescue dog, Molly, and she was very, very happy. It left me with a lot of pieces, though, nothing that could be sliced or even cubed. I'd saved a recipe for barbacoa that sounded good, with fresh lime juice and orange juice, onions and garlic, cumin and chipotles in adobo, seared and then braised in the liquid until the beef could be pulled apart with forks. Seeing no reason why a crockpot wouldn't do the same thing, since I was going to be out of the house, I seared the beef, hauled out the Vitamix to make sauce, dumped it all in the crockpot and went to break the ice out of the doors of the barn so that animals could be cared for.

7 hours later the kitchen was smelling good and we were ready for supper. I think I'd make twice the "sauce" next time, because the picture looked very "wet" and mine was definitely not, possibly because it was lean, grassfed and trimmed, and had very little fat? Or maybe I had too large an amount of beef? I do not know, but the sauce was good enough that double would be a bonus anyway.

Served on tortillas with my homecanned peach/pineapple salsa and some guacamole, and I was happy enough that I'd make it again soon. Elery says it would make awesome nachos too. I think I might use an extra chipotle next time, and I'm a heat wuss, but it may just be that I had a lot of beef and that absorbed or diluted the heat.

I will make it again with beef, but would it still be barbacoa if it's pork, or even chicken or duck?

Annie

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annie1992
Original Author

5 years ago

OK, there was SUPPOSED to be a picture in that post. (sigh)

Annie

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Comments (16)

war garden
5 years ago
last modified: 5 years ago

try this if want try a new beef dishes

https://shokugekinosoma.fandom.com/wiki/Chaliapin_Steak_Don

https://shokugekinosoma.fandom.com/wiki/Mincemeat_Katsu?file=Vol.22_Chapter.190_Soma_Bear_Meat_Dish.jpg
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annie1992
Original Author
5 years ago
Thanks, war garden, I checked out both of those recipes. The first is basically a steak with wine sauce but the second one specifically calls for pork, not beef! And I thought it was going to be bear, LOL.

Annie
plllog
5 years ago
There are a bunch of different interpretations of "barbacoa" throughout the continent. Although it's common to make the head this way, it is not definitional. Most generally, as I understand it, it means large tough hunks of meat, roasted for a long time, likely in a pit. Think goat. :) Your joint was right on point and the outcome looks delicious.

Why not do it with pork, chicken or duck? It's not like you're trying to pass it off as a traditional Island generational recipe. It's almost impossible to get a tough old bird here, though we do get five+ pound "fryers" that are tough enough. :) I daresay if you're cooking your own chicken or duck, you could choose a tough old bird. Or just cook a younger one for a shorter amount of time!
party_music50
5 years ago
It looks great, Annie!
gyr_falcon
5 years ago
….with fresh lime juice and orange juice, onions and garlic, cumin and chipotles in adobo

Looks like my kind of recipe. Would you mind providing some ingredient amounts?
annie1992
Original Author
5 years ago
last modified: 5 years ago
Happily, gyr_falcon. It came from a blog called "With Two Spoons", to give credit where it's due here's the recipe AND the link: https://withtwospoons.com/slow-cooker-beef-barbacoa/

Barbacoa
- 3 pound chuck roast, trimmed and cut into large chunks
- ½ cup orange juice
- 2 Tablespoons lime juice
- 3 Tablespoons shallots, roughly chopped
- 2 cloves garlic
- 2 Tablespoons chipotle in adobo sauce, chopped (if you prefer your meat spicy, add 1-2 additional Tablespoons)
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 Tablespoon olive oil
INSTRUCTIONS
1. Place orange juice, lime juice, shallots, garlic, chipotle, cumin, and salt into a blender.
2. Blend until mixture forms a thick sauce, set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chunks of beef to hot skillet and sear 1-2 minutes on each side.
5. Place seared beef into a slow cooker.
6. Pour sauce over beef.
7. Cook on high for 4 hours or on low for 6-8 hours, until meat is tender and falling apart.
8. Drain meat, keeping juices in a separate bowl.
9. Skim fat from juices and add desired amount back to meat.
10. Serve and enjoy!
gyr_falcon
5 years ago
Thank you!
lizbeth-gardener
5 years ago
That looks delicious! I always get Barbacoa when I take grands to Chipotle. I'll have to try that-wish I had some of your home canned salsa!
annie1992
Original Author
5 years ago
gyr_falcon, you are so welcome. I did have to use onion as I had no shallots, but I was happy with it.

Lizbeth, I've never been to a Chipotle, there isn't one around here, but I did see lots of "copycat" recipes trying to replicate the barbacoa at Chipotle, so I think it's popular there. The salsa was fruity enough that it offset the spicy meat, I do like the hot/sweet thing a lot, but sour cream might be nice too.

Annie
cookebook
5 years ago
That sounds and looks delicious! Definitely going to try. When you said chipotle in adobo I wanted to say, "no Annie no!" lol but it sounds like you liked it so that's great! I once made a chicken and rice recipe and the recipe called for 1 chipotle in adobo and I - wrongly - thought they were calling for one small CAN. I had two friends over and we ate that while sweating and drinking lots of water the whole time lol
annie1992
Original Author
5 years ago
cookebook, I do like a LITTLE heat, but I don't want the enamel on my teeth to bubble, LOL.

A whole can, though? Nope, it would not be possible for me to even think of consuming that. Whew, I'm sweating just thinking about it!

Annie
gyr_falcon
5 years ago
We tried the barbacoa recipe tonight and we decided it is a keeper! I think I might have messed up while doubling the sauce, and only singled the chipotle in adobo (horror stories of a can's worth subconsciously kicking in?), so I'll correct that next round. Using boneless beef short rib meat (from Costco) that was seared on the barbecue yesterday, I cooked it in the sauce in the pressure cooker for tonight's meal. Thanks for taking the time to write out the recipe, annie1992.
annie1992
Original Author
5 years ago
gyr_falcon, I'm glad you liked it. I agree about the chipotle, even I thought it needed just a little more and I'm a real wuss when it comes to heat!

I do wonder if chipotles are like fresh jalapenos, with some being hotter than others...

Annie
Ellie RK
5 years ago
Thanks for sharing- making it now.
sheilajoyce_gw
5 years ago
Winter time and beef recipes brings to mind flank steaks stuffed with sage dressing, rolled and tied, seared, and braised in a covered pot till tender. Yum!

Not quite authentic barbacoa

annie1992
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