Thursday, December 6, 2018

Friday Food: Slow Cooker Barbacoa

We've become a cooking shredded meats lately (pulled pork has gone well) so we decided we needed to find one that we could do with beef and this is what we came up with.  Simple, cooks all day and you can make so many different meals out just one recipe.  Try it out.


  • 4 lbs beef brisket (or beef chuck roast will also work)
  • 2 tbsp avocado oil
  • 3-4 chipotle chilis in adobo
  • 1 1/4 cups beef broth
  • 4 tsp minced garlic
  • 1 1/2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 3/4 tsp salt, then more to taste
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1/4 cup fresh lime juice
The Game Plan:
  1. Cut the beef into large cubes.  In a large skillet over medium high heat add the avocado oil and sear the beef on each side.  Transfer to your slow cooker.
  2. In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice.  Pulse until blended and pour on top of the meat.
  3. Cook on low for 8-9 hours or high for 6 hours.  Shred the meat with two forks and turn on warm.

No comments: