Slow-Cooker Barbacoa
This slow-cooker barbacoa is simmered in lime juice, chipotle and cumin for a tender, flavorful beef dish. Top it with cilantro and a spritz of lime. Serve it with rice, tortillas or salad greens. Dovetailing tip: Cook a large enough roast to have leftovers for Barbacoa Tacos on day 4.
Prep time:
Cook time:
Serves: 8
Calories per serving: 186
Ingredients:
Cook time:
Serves: 8
Calories per serving: 186
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauces
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1 1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
Optional: sliced radishes, fresh cilantro leaves and lime wedges
Directions:
Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender. Cover and process until smooth. Add the chicken broth and pulse until well mixed.
Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast's top, ensuring it's evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.
Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.
Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.
Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges. For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.
Source: tasteofhome.com
Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast's top, ensuring it's evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.
Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.
Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.
Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges. For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.