Barbacoa - Mexican pulled beef
Slow-simmered chuck roast, deeply spiced with chipotle, cumin, and lime, shredded into tender Mexican pulled beef after about 8 hours of mostly hands-off cooking.
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.
Notes
- Choose a well-marbled cut like chuck roast or brisket — lean cuts dry out over the long cooking time.
- Check the pot every couple of hours and top up with water if the liquid is reducing too fast.
- The beef is done when it shreds easily with two forks and offers almost no resistance.
- Leftover barbacoa freezes well — pack it with some of the cooking liquid so it stays moist when reheated.
- Works just as well in a slow cooker on low for about 8 hours if you'd rather not watch the stovetop.
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
Tried this recipe?Go!