Tuesday, June 2, 2015

Brazilian Barbacoa Beef

We had company coming to visit, so I whipped this up in my crockpot. We had enough to feed 11 people TWICE! We had it in tortillas and over tortilla chips and then later over fritos. I made refried beans to go with it, and had shredded cheese, lettuce, salsa, and sour cream. EVERYONE loved it. This recipe is a keeper. I found the recipe here.

Brazilian Barbacoa Beef
3 lbs stew beef
4 cloves garlic, minced
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water


Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

No comments:

Post a Comment