Perfect Barbacoa Beef is perhaps too good. Sure, you could pile the succulent, savory, melt-in-your-mouth meat on tacos and serve it topped with cilantro. But once it emerges from the slow cooker, you might just be tempted to eat the lime-infused, Tex-Mex beef with a fork… or with a spoon! Yes, it is that tender! Perfect Barbacoa Beef is just perfect, so make sure you invite people over to share it with you; otherwise, you might just eat it all in one sitting!
Ingredients
- 1 (4-pound) beef roast, boneless chuck or brisket
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1/2 cup beef broth
- 3 tablespoons cider vinegar
- 1 small lime, juiced
- 4 chipotle peppers in adobo, diced
- 5 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 1/8 teaspoon ground cloves
- tortillas, optional, to taste, warm, for serving
- cilantro, optional, to taste, chopped, for serving
Directions
Step 1 –Cut the beef into 4-6 large chunks.
Step 2 –Season the beef pieces with the salt and the pepper.
Step 3 –In a large skillet over medium-high heat, add the olive oil.
Step 4 –Add the beef pieces to the hot oil and brown on all sides, about 3 minutes per side.
Step 5 –In a slow cooker, add the browned beef, the onions, the beef broth, the cider vinegar, the lime juice, the chipotle peppers, the garlic, the cumin, the oregano, the bay leaves, and the ground cloves.
Step 6 –Cover and cook until the beef is cooked through and is fork-tender, about 8-10 hours on low or 4-6 hours on high.
Step 7 –Remove and discard the bay leaves.
Step 8 –Transfer the beef pieces from the slow cooker to a cutting board.
Step 9 –Shred the beef with two forks.
Step 10 –Transfer the shredded beef back into the cooking juices in the slow cooker and cook on high for 30 minutes.
Step 11 –Serve with the warm tortillas and topped with the cilantro.
