Beef Barbacoa

Recipe printed from chiknpastry.com

Beef Barbacoa
Adapted from Cooking Light, June 2010; serves 10 (2 oz servings)

ingredients
1  t freshly ground black pepper
1  t dried oregano
3/4  t kosher salt
3/4  t ground cumin
3/4  t ancho chile powder
1  (2 1/4-pound) boneless chuck steak, trimmed
Cooking spray
1  c water
2  garlic cloves, thinly sliced
1  T fresh lime juice

instructions
Preheat oven to 300 F.

Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 c water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300 for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.

Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.

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