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Braised Beef Barbacoa Recipe

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★★★★★

4.8 from 54 reviews

This rich and flavorful Braised Beef Barbacoa features tender, slow-cooked beef chuck roast infused with smoky chipotle, cumin, and oregano. Perfect for tacos, burritos, or a hearty bowl with rice and beans, this recipe combines traditional Mexican spices with a tangy, zesty twist from lime and apple cider vinegar. The beef is seasoned, seared for a deep crust, and slow-cooked to falling-apart tenderness, making it an ideal meal for gatherings or cozy dinners.

Ingredients

Scale

Beef and Seasoning

  • 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
  • Kosher salt & freshly ground black pepper, to season
  • 2–3 tablespoons olive oil, for browning

Flavorings and Sauce

  • 1 medium yellow onion, chopped
  • 1 (4-ounce) can fire-roasted diced green chiles
  • 10 cloves garlic, crushed or 2 tablespoons garlic paste
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano (or regular oregano)
  • 1 tablespoon Ancho chili powder (or dark chili powder)
  • ½ teaspoon ground cloves
  • 2 teaspoons hickory liquid smoke
  • 2 bay leaves
  • 1 cup Mexican-style beer (Modelo recommended) or beef broth as substitution
  • 3–4 chipotle peppers in adobo sauce
  • ⅓ cup water (for blending chipotle peppers)

Finishing & Serving

  • ½ cup fresh chopped cilantro, plus more for garnish
  • Rice of choice
  • Chopped iceberg or romaine lettuce
  • Black or pinto beans
  • Salsa
  • Guacamole or sliced avocado
  • Lime wedges
  • Sliced jalapeños (optional)

Instructions

  1. Season & rest the beef: Generously season the beef chuck roast chunks with kosher salt and freshly ground black pepper on all sides. Place the beef on a large plate or rimmed baking sheet and let it rest at room temperature for at least 30 minutes to enhance flavor and ensure even cooking.
  2. Brown the chuck roast: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Once hot, swirl to coat the bottom evenly. In batches, add the beef chunks without overcrowding. Sear each piece on all sides until a deep brown crust forms, about 2 to 3 minutes per side. Transfer browned beef to a clean vessel. Add an additional tablespoon of oil if needed and repeat until all beef is browned.
  3. Assemble the braise: Transfer all browned beef into your slow cooker vessel. Add chopped onion, fire-roasted green chiles, crushed garlic, fresh lime juice, apple cider vinegar, dark brown sugar, cumin, oregano, Ancho chili powder, ground cloves, hickory liquid smoke, bay leaves, and Mexican beer (or beef broth). In a high-speed blender or food processor, blend the chipotle peppers in adobo sauce with ⅓ cup water until smooth. Pour this chipotle liquid into the slow cooker and gently stir all ingredients to combine well.
  4. Slow-cook the beef barbacoa: Cover the slow cooker and cook on low heat for 6 hours or on high for 4 hours, until the beef is tender and easily pulls apart.
  5. Shred the beef: Either shred the beef directly in the slow cooker using two forks or remove it onto a large plate or rimmed baking sheet and shred. Return the shredded beef to the slow cooker, stir it into the cooking liquid to saturate fully. Mix in ½ cup fresh chopped cilantro.
  6. Serve: Enjoy the braised beef barbacoa in bowls with rice, lettuce, black or pinto beans, salsa, guacamole, sliced jalapeños, and extra lime wedges. Alternatively, use it as a filling for tacos, burritos, or nachos. Garnish with additional chopped cilantro and freshly squeezed lime juice for enhanced flavor.

Notes

  • Resting the beef before browning helps it cook evenly and improves texture.
  • Searing the beef in batches avoids overcrowding and ensures a deep crust for better flavor.
  • Using beer adds unique depth, but beef broth is an excellent substitute for a non-alcoholic version.
  • Adjust chipotle peppers according to your heat preference; remove seeds for milder flavor.
  • Leftovers store well and taste even better the next day after flavors meld.
  • For crispier edges, you can pan-fry shredded barbacoa after slow cooking before serving.

Keywords: barbacoa, beef barbacoa, slow cooked beef, Mexican beef, braised beef, chipotle, slow cooker recipes, Mexican slow cooked meat

Find it online: https://heutigemahlzeiten.com/braised-beef-barbacoa-recipe/