Barbacoa Beef Recipe {Slow Cooker} - Cooking Classy (2024)

FAQs

What is the best cut of meat for barbacoa? ›

In the US, people typically make barbacoa with chuck roast, brisket and beef cheeks. However, any cut of beef that has a lot of connective tissue and takes a long time to cook until tender works well.

Recipe tips

You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork.

Though cooking the meat in the open air was the original method in the Caribbean, cooking the meat over an open flame in an underground pit quickly became the standard barbacoa technique. Originating in Mexico, the underground pit allows the meat to retain more moisture and become infused with more of the smoky flavor.

Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent. Today the term is also sometimes used for a similar preparation made on a stovetop or in a slow cooker.

Round and round we go When it comes to beef, it's not just the quality that matters - it's the cut, too. Our Barbacoa mainly comes from the shoulder, because those cuts have enough fat to keep the meat moist during our long braising method, making the end result seriously juicy and tender.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

Serve barbacoa beef with salad and your choice of side (yellow rice, tortillas, black beans, Mexican street corn, etc). Enjoy! If meal prepping, divide beef and rice evenly between six meal prep containers. Store salad separately.

Why do you cook barbacoa in the ground? ›

According to the book Pre-Hispanic Mexican Cuisine: The Food of the Ancient Mexicans, which Barbacoa Renatos has used as a source, the Mayans came up with the technique of steam-cooking meat in underground ovens, which keeps both the juices from the animal and the smoke and heat from escaping and forces them back into ...

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.

There are two classic Mexican barbacoa styles I'm obsessed with: central (lamb, no marinade, agave leaves) and Oaxacan (goat or lamb, red chile marinade, avocado leaves).

In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito).

Barbacoa is a type of Mexican cuisine that typically features slow-cooked meat, often beef, goat, or lamb. The meat is cooked in an oven or pit with various spices and herbs, and the resulting dish is often shredded or pulled for serving.