Go Back

Slow-Cooked Braised Beef Barbacoa

Tender, juicy beef marinated in spices and slow-cooked to perfection. A perfect centerpiece for tacos, burritos, or served over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef chuck roast Can substitute with brisket.
  • 1 tablespoon olive oil For searing the beef.
  • 1 cup beef broth
  • 1 ¼ cup apple cider vinegar
  • 2 Juice of limes For added acidity.
  • 4 cloves garlic, minced
  • 2-3 peppers chipotle in adobo sauce Adjust according to spice preference.
Seasonings
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Garnish
  • to taste Fresh cilantro For garnish.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the beef chuck roast with salt and black pepper, then sear it for about 4-5 minutes on each side until browned.
  3. While the beef is searing, add the chopped onions and minced garlic to the bottom of the slow cooker.
  4. In a blender, combine chipotle peppers, cumin, oregano, vinegar, beef broth, and lime juice. Blend until smooth and pour it over the beef in the slow cooker.
Cooking
  1. Place the seared beef on top of the marinade, cover the slow cooker, and set it to cook on low for 8-10 hours or high for about 4-6 hours.
Serving
  1. Once the beef is tender, remove it from the slow cooker and allow it to rest for about 10 minutes before shredding.
  2. Return the shredded beef to the slow cooker to soak up the juices and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat in a pan over low heat with some beef broth to retain moisture.