Mexican•comfort

Easy Barbacoa

This easy barbacoa recipe may take 10 hours to cook in the slow cooker, but this long method results in deliciously tender meat that is so flavorful.

Ingredients

Quantities are shown as originally provided.

1
Gather the ingredients.
2
Place chipotle paste, ground cumin, oregano, cloves, and tomato paste in a large bowl and mix thoroughly.
3
Cut brisket into large chunks, add to marinade , and stir to ensure meat is well coated. Cover with plastic wrap and leave for 3 to 4 hours, or overnight if possible.
4
When ready to cook, heat a large skillet , add oil, and then add chunks of beef a few at a time. Sear on all sides.
5
Once browned, remove from pan with a slotted spoon and put to one side and repeat until all the beef is seared.
6
Add onion to same skillet and stir well. Cook onion over medium heat until softened. Add garlic and cook for 5 minutes more.
7
Transfer onion-garlic mixture into slow cooker and place beef on top.
8
Reheat skillet, add lime juice and apple cider vinegar, and bring to a boil.
9
Reduce by half, then add beef stock . Stir well to scrape up any bits of beef or onion from bottom of pan.
10
Bring to a boil, then pour over meat in the slow cooker. Add bay leaves, cover with a lid, and cook on low for 10 hours.
11
After 10 hours, beef should be tender and falling apart, and the sauce much reduced and thickened. If sauce is too thin, pour into a saucepan and reduce before adding back to slow cooker.
12
Cool barbacoa and then refrigerate overnight. (The meat improves in flavor if left in the fridge for a day or two.)
13
Before serving, reheat thoroughly. Once hot, using two forks to gently break up the meat—it will shred easily. Add salt and pepper to taste.