Beef Barbacoa

August 20, 2024 | Michele Lyons | Cooking Tips, Grass Fed Beef, Recipes | Leave a Comment

wp-content/uploads/2024/08/IMG_1284-scaled.jpg

This slow cooker version of Beef Barbacoa is simple and very easy to put together. This meat will be tender, pull apart and becomes extremely versatile. You can use it as a filling for tacos, quesadillas, burrito bowls or anything Mexican.

Ingredients:

1kg chuck steak
2 whole bay leaf

Sauce

1/2 cup beef broth
4 tbsp Chipotle in Adobo Sauce
5 cloves garlic
2 tbsp Apple Cider Vinegar
2 tbsp Lime juice
1 tbsp dried oregano
2 tsp Cumin
2 tsp salt
1 tsp black pepper
1/2 tsp ground cloves

Method:

Traditionally you would combine all sauce ingredients and blend until smooth. To save time, I turned on my slow cooker so it was heating up and started adding my ingredients.
Add all sauce ingredients and mix thoroughly.
Place your chuck steak into the slow cooker and press down so it is most submerged in the sauce.
Cook on low for 8 to 10 hours. Beef should be failing apart and easy to shred with two forks.
Remove the bay leaves and shred meat in the slow cooker to allow the meat to soak up all the juices.
This filling is great for tacos or burritos but we love it served over rice and topped with mashed avocado.

About Michele Lyons

Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!