Beef barbacoa
Slow cooked Mexican pulled beef
Serves
10 - 12
Prep Time
45 mins
Cook Time
6 hrs
Chipotle peppers in adobo sauce form the basis of a richly spiced barbacoa sauce for this slow cooked tender beef. We love it stuffed into burritos, with tacos and as a jacket potato topping!
Recipe is from our friends Lodge Cast Iron
Chipotle peppers in adobo sauce form the basis of a richly spiced and flavourful sauce for this slow cooked tender beef. We love it stuffed into burritos, with tacos and as a jacket potato topping!
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ShareIngredients
3 kg Quality Mark chuck steaks
1 Tbsp olive oil
400g onions
each peeled and quartered20 garlic cloves
peeled200ml lime juice
100ml apple cider vinegar
100g chipotle chillis in Adobo sauce
use all the pepper and adobo sauce10 bay leaves
2 star-anise
3 Tbsp ground cumin
2 tsp chilli powder
2 ½ Tbsp dried oregano
2 Tbsp brown sugar
2 Tbsp ground cinnamon
2 Tbsp kosher salt
2 ½ tsp ground black pepper
1 ½ tsp ground cloves
750ml beef stocki
Method
Preheat oven to 120°C fan bake/140°C standard convection.
Put the oil in a Lodge Enameled Cast Iron Dutch Oven and set over high heat.
Add the beef cubes and cook for 3 - 4 minutes on each side (12 - 16 minutes total), until nicely browned all over. You'll need to cook the beef in batches.
While the beef is cooking, place all remaining ingredients except for the beef stock in a blender. Blend until smooth.
Combine all of the cooked beef in the Lodge Enameled Cat Dutch Oven (including any juices from the pan, if you used a separate pan to cook a batch).
Pour over the sauce from the blender, along with the beef stock. Stir and bring to a bubble, then remove from the heat.
Put the lid on and transfer to the oven. Cook for 6 - 7 hours, until the beef is meltingly tender.
Remove from the oven and shred the meat with a pair of forks, and serve hot.
Nutrition Information per Serving (404g)
This nutrition analysis is based on 12 serves and is for the beef barbacoa only.
