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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

STOVETOP BARBACOA BEEF Recipe

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This recipe for STOVETOP BARBACOA BEEF is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 onion, peeled and chopped large
1 head garlic, peeled and cloves smashed
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup apple cider vinegar
5 to 7 pounds beef roast
4 to 6 cups beef stock, or 4 to six cups water and 2 beef stock cubes (gel cubes, not bouillon)
Directions:
Directions:
In the large dutch oven, brown roast in olive oil on both sides until nice crust forms.

In small bowl, stir together the chipotle peppers and their sauce, cilantro, onion, garlic, salt, lime juice, and apple cider vinegar and pour over roast. Add stock to cover the meat.

Cook on low heat approximately 2.5 - 3 hours covered until meat starts falling apart. The meat should separate easily with a fork and the cooking juices should be low. Remove meat and place in large shallow oven-proof dish.

Carefully shred beef with forks, removing any large pieces of fat and discarding. Spread beef across oven proof dish to shallow layer, adding any broth as needed in case it looks dry, (but should not be swimming in it!).

Place oven-proof dish under hot broiler until bits start crisping.

 

 

 

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