Easy Barbacoa
A flavorful and incredibly tender barbacoa, slow-cooked for 10 hours, offers a rich and deeply satisfying meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine chipotle paste, cumin, oregano, cloves, and tomato paste in a large bowl.
-
Cut brisket into large chunks, coat with the marinade, cover, and refrigerate for 3 to 4 hours or overnight.
-
Heat oil in a large skillet, then sear brisket chunks on all sides in batches; remove and set aside.
-
In the same skillet, cook onion until softened, then add garlic and cook for 5 minutes.
-
Transfer the onion-garlic mixture to the slow cooker, placing the seared beef on top.
-
Reheat the skillet, add lime juice and apple cider vinegar, and boil until reduced by half.
-
Stir in beef stock, scraping the pan to deglaze, and bring to a boil.
-
Pour the liquid over the meat in the slow cooker, add bay leaves, cover, and cook on low for 10 hours.
-
After cooking, if the sauce is too thin, reduce it in a saucepan before returning it to the slow cooker.
-
Cool the barbacoa and refrigerate overnight for optimal flavor.
-
Reheat thoroughly before serving, then shred the meat with two forks and season to taste.