Barbacoa - Mexican pulled beef
Ingredients
- 1,2 kg boneless beef chuck roast brisket is also suitable
- 1 onion
- 3 dl meat stock
- 0,5 dl lime juice
- 5 chipotle chillies or similar
- 10 cloves garlic
- 1 teaspoon brown sugar
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- ¼ tsp ground cloves
- 4 bay leaves
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Dry the meat on kitchen paper and cut it into four pieces to make it easier to fit into the pot. Season the surfaces generously with salt and pepper.
- Place the meat in the casserole and add the chopped onion, meat stock, all the spices and the lime juice.
- Simmer gently under the lid for about 8 hours. Check occasionally that the stock does not dry out. Add more water if this happens.
- Using two forks, tear the pulled beef in a pot. Stir in the rest of the broth and serve barbacoa with lime wedges.
Nutrition
Calories: 311kcalCarbohydrates: 8gProtein: 31gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 763mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 57IUVitamin C: 4mgCalcium: 63mgIron: 5mg
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