Mark’s Beef BarbacoaFebruary 24, 2010 at 2:34 am | Posted in Beef, Mexican/Southwest | 40 Comments
Tags: beef; barbacoa; mexican
Did I ever tell you that we have a son who lives in Tucson that’s a trained Chef??? That’s right, about 20 years ago we loaded him up on Amtrak and sent him West to Portland, Oregon to Culinary School! Even though he’s not currently using his skills in the restaurant arena, he loves to cook and you can imagine some of the wonderful dishes that come out of his kitchen.
I’ve been nagging asking him to email me some of his creations for my blog and here’s the first offering, Barbacoa!
I’d like to introduce to you Mark Brown, guest blogger today. His words, his photos.
“Working on a batch of beef barbacoa today. Not using any smoking, my recipe is what I call…easy. Any tough cut of beef is O.K. but trimming out gristle before cooking is important. I start with about one pound of pot roast cut into one inch cubes. The beef is seared on all sides using a very hot pre-heated pan. Next onions and celery added just to soften. Then add the cumin and oregano. Have the wine on hand to stop the spices from getting too dark. Deglaze with the wine and tomato juice, add the vinegar and adobo sauce. Add just enough tomato juice to cover beef. Next bring the dish to a simmer and adjust the salt level by adding Wyler’s beef bouillon, also adjust heat by adding more adobo sauce.
Most of the work is done by now…. just slowly simmer for a few hours and test the meat for tenderness. Break up the cubes of beef to get the flavor of the sauce more dispersed. Another couple of hours simmering and the dish is ready.
Be aware that any high heat will scorch a tomato/meat stew quickly, so LOW AND SLOW. Keep covered to prevent drying out. Pork or dark meat chicken/turkey could be substituted for the beef .
You can serve it in taco shells, on salad, on nachos, with eggs, with potatoes.
And yes, like most stews it may actually be better after the second day
Lime juice works sooo good with this dish and sour cream to balance heat.”
1# beef cubed one inch by one inch
1 T veg oil for searing beef
1 64oz can V8 or tomato juice (may only use 2/3)
1 t ground cumin
1 t mexican oregano dry stems removed
2 T vinegar from a can of jalepenos in escabache
1/4 cup Chardonnay
Chipotle peppers in adobo sauce small can (I usually just use the adobo sauce but if you want it HOT use some of the peppers cautiously). The adobo sauce is also available w/o the peppers .
Wyler’s beef bouillon 2 cubes
attached photos 3 hours into simmering supply of chipotles
This sounds wonderful and I’m so jealous of all of this Chipolte and Adobo stuff going on. It would take me months to find all of those brands here in Denver (if they’re even available here).
Beef Barbacoa, It’s What’s For Dinner