Barbacoa-Style Shredded Beef - cooking recipe

Ingredients
    1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
    salt and ground black pepper to taste
    2 tablespoons vegetable oil
    1/2 cup beef broth
    1/4 cup apple cider vinegar
    1/4 cup fresh lime juice
    4 chipotle peppers in adobo sauce, chopped
    5 cloves garlic, chopped
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    1/4 teaspoon ground cloves
    3 bay leaves
Preparation
    Season beef chunks with salt and pepper on all sides.
    Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
    Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
    Cook on Low until beef is fork-tender, 8 to 10 hours.
    Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

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