Name: Beef Barbacoa (Barbacoa de Res)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Beef brisket - 3 ½ pounds; White onion, halved - 1; Garlic - 3 cloves; Bay leaves - 3; Salt to taste - 3; Water to cover - 3; Guajillo chile peppers, seeded and deveined - 6 small; Ancho chile peppers, seeded and deveined - 2 small; White vinegar - 3 tablespoons; Garlic - 2 cloves; Whole cloves - 4; Whole allspice berries - 3; Ground black pepper - ½ teaspoon; Dried oregano - ¼ teaspoon; Dried thyme - ¼ teaspoon; Cumin seeds - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground cinnamon - 1 pinch; Salt to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beef Barbacoa (Barbacoa de Res)

1. Beef brisket - 3 ½ pounds

2. White onion, halved - 1

3. Garlic - 3 cloves

4. Bay leaves - 3

5. Salt to taste - 3

6. Water to cover - 3

7. Guajillo chile peppers, seeded and deveined - 6 small

8. Ancho chile peppers, seeded and deveined - 2 small

9. White vinegar - 3 tablespoons

10. Garlic - 2 cloves

11. Whole cloves - 4

12. Whole allspice berries - 3

13. Ground black pepper - ½ teaspoon

14. Dried oregano - ¼ teaspoon

15. Dried thyme - ¼ teaspoon

16. Cumin seeds - ¼ teaspoon

17. Ground ginger - ¼ teaspoon

18. Ground cinnamon - 1 pinch

19. Salt to taste - 1 pinch

How to cook deliciously - Beef Barbacoa (Barbacoa de Res)

1. Stage

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.

2. Stage

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

3. Stage

Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.

4. Stage

Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.

5. Stage

Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.

6. Stage

Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.