Description
Beef Barbacoa with Pickled Red Onion and Cabbage is one of our staple recipes. It feels a little fancier than your quick everyday ground beef tacos. It does take about four hours to make on the stove but it's totally worth it. I have included a slow cooker version too!
Ingredients
Beef Barbacoa
- 2 1/2 - 3lb chuck roast
- 1 Tablespoon Kosher salt
- 2 - 4 Tablespoons unsalted butter
- 1 onion, chopped
- 4 cloves garlic, diced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon paprika
- 1/2 teaspoon coriander (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 Tablespoon tomato paste
- 1 beer, lager (optional)
- 1/2 cup broth
Pickled Red Onion and Cabbage
- 1 1/4 cup water
- 1 1/4 cup red wine vinegar | sub white distilled
- 2 Tablespoons sugar
- 1 1/2 teaspoon salt
- 1 small red cabbage, shredded
Serve with corn tortillas, cilantro and lime wedges.
Instructions
Beef Barbacoa
- Rub the chuck roast with 1 tablespoon of salt.
- Heat 2 tablespoons of butter in a dutch oven or large pot over medium high heat.
- Place the chuck roast in the hot pot and brown each side for around 7-8 minutes on medium high heat. Take the roast out of the pot and set aside.?
- Add the onions and garlic to the pot, stirring constantly so the garlic doesn?t burn, for 2-3 minutes. If the pot is dry feel free to add another couple tablespoons of butter.
- Toss in the chili powder, cumin, paprika, coriander, dried oregano and black pepper to the pot and stir another 2 minutes to toast the spices, then mix in the tomato paste.
- Optional step: Pour in one beer, let it reduce for about 5 minutes
- Add the broth and chuck roast back into the pot.
- Bring everything up to a boil, reduce to a simmer and cover with a lid.
- Simmer for 3 1/2 - 4 hours until the chuck roast pulls apart easily.
Pickled Red Onion and Cabbage
- Bring some water, vinegar, sugar, and salt to a boil in a medium pot.
- Place sliced onions and red cabbage in separate heat safe jars.
- Pour the hot liquid over the onions and cabbage and let cool for at least 30 minutes.
- Store in the fridge for 2-3 weeks.
Notes
Slow Cooker Beef Barbacoa: Add all the ingredients to the slow cooker and cook on high for 3 1/2 - 4 hours until the chuck roast pulls apart easily.?
*Nutrition label is for the beef barbacoa only and does not include any toppings or tortilla nutrition
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: beef recipe, beef barbacoa recipe, slow cooker beef barbacoa, beef barbacoa crock pot