Oaxacan Barbacoa Slow Cooker Beef

4 to 5 lbs of Grass Fed Sirloin Roast (cut into 3 x3 to to 4×4 inch pieces.  Make sure to trim out the large pieces of fat (there will not be a lot with this cut of meat.)  You could also use Beef Chuck or Brisket, although Sirloin is my favorite and it’s not expensive.

Organic Beef  Broth

1/3 cup lime juice

Chipotles in Adobo Sauce ( 2 to 4 chopped into thin strips) Add more if you want it spicier.

1 Large Red onion cut into thin short strips

1 Red Bell Pepper cut into very thin short strips

6 to 8 cloves of peeled garlic (minced)

1.5 TBSP Oregano

1 TBSP Sweet Hungarian Paprika

1.5 tsp Sea Salt

1/2 tsp fresh ground pepper (I prefer the mixed peppercorns)

1.5 tsp cumin

1 TBSP brown sugar

(combine all dry ingredients together in a bowl)

The night before I plan to cook this, I cut up the beef, put in the crock pot and covered all the pieces with the dry seasoning mix.  I also cut up the onion, chipotles and red pepper.  This seasons the meat and makes it easy to go early in the morning.

Add garlic, lime juice, onions, bell peppers and chipotle peppers.  Add enough beef broth so that it is just below the level of the beef.

Turn on “LOW”.  this will take about 7 to 8 hours to cook.  You could also cook it on high for 4 to 5 hours.

At about 6.5 to 7 hours use to forks to test how tender the meat is.  You will know it is ready, because you will be able to use the forks to easily pull apart the beef.  If you leave them in longer, that’s fine.  Shred the beef with 2 forks and add back into the slow cooker.  Make sure to stir thoroughly.  

Taste and add any adjustments such as a little more salt or pepper.  

Continue cooking on low for another 1 to 2 hours so that the beef will absorb the maximum amount of flavor.

Serve on:

Hard shell tacos

Tostadas

Soft Corn Tortillas

By itself with vegetables and/or rice

Over Cooked Polenta.

Serve over Corn Chips and Make Nachos

 

Toppings:

Finely shredded monterry jack or chihuahua cheese

Chopped Roma Tomatoes (these are best because they are a bit firmer

Chopped lettuce

Salsa or pico de gallo

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karen

Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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