Slow Cooked Beef Barbacoa
This Slow Cooked Beef Barbacoa is packed full of flavour and perfect for tacos!
Servings: 6 people
Calories: 619.46kcal
Ingredients
- 1.5 kg shoulder braising steak
- 2 dried chiptole chillies
- 2 fresh chillies sliced
- 1 white white onion diced
- 2 tablespoons cider vinegar
- 4 cloves garlic minced
- 5 bay leaves
- 5 cloves
- 1 tbsp ground cumin
- 1 tbsp oregano dried
- 2 limes juice only
- 400 ml beef stock
- 100 g black beans
- 100 g rosecoco beans
- Salt and pepper to taste
Instructions
- Cut the braising steak into cubes roughly 2 inches across and place into the slow cooker.
- Add the onion, garlic and other whole and dried spices before pouring over the cider vinegar, lime juice and stock.
- Add the lid to the slow cooker and turn to LOW.
- Cook for 6 - 8 hours.
- Using two forks, pull the beef apart into shreds.
- Turn the shredded beef out into a shallow oven dish and mix with the beans, season to taste before placing under the grill for 15 minutes until the beans are hot and the shredded beef has caramelised slightly.
- Serve immediately in crisp taco shells with all the trimmings.
Nutrition
Calories: 619.46kcal | Carbohydrates: 14.45g | Protein: 52.12g | Fat: 40.08g | Saturated Fat: 16.76g | Trans Fat: 2.61g | Cholesterol: 170mg | Sodium: 311.4mg | Potassium: 1177.2mg | Fiber: 4.37g | Sugar: 2.64g | Vitamin A: 243.54IU | Vitamin C: 28.94mg | Calcium: 96.31mg | Iron: 8.21mg