Beef Barbacoa Barbacoa De Res Recipes

BEEF BARBACOA (BARBACOA DE RES)

Beef Barbacoa (Barbacoa de Res) image

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Provided by mega2408

Categories World Cuisine Recipes Latin American Mexican

Time 2h5m

Yield 6

Number Of Ingredients 19

Ingredients

3 ½ pounds beef brisket
1 white onion, halved
3 cloves garlic
3 bay leaves
salt to taste
water to cover
6 small guajillo chile peppers, seeded and deveined
2 small ancho chile peppers, seeded and deveined
3 tablespoons white vinegar
2 cloves garlic
4 whole cloves
3 whole allspice berries
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
1 pinch ground cinnamon
salt to taste

Steps:

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 6.4 g, Cholesterol 53.2 mg, Fat 5.4 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 2.1 g, Sodium 1517.4 mg, Sugar 2.1 g

BARBACOA USING CACHETE DE RES

Barbacoa Using Cachete de Res image

Provided by Lori

Number Of Ingredients 6

Ingredients

6lbs of Cachete de Res (Beef Cheeks)
Handful of Comino
Handful of Salt
Pepper to taste
32oz Beef Broth
Water to Cover

Steps:

Pour your broth, salt, pepper, and comino into your slow cooker.
Add your cachete de res and cover with water.
Cook on low for 10 hours.
When done, shred with forks and serve with rice, beans, and homemade tortillas. I also recommend you top with fresh cilantro and onion!

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