Slow Cooker Beef Barbacoa
8 servings
| prepTrim excess fat from beef chuck roast and cut into 6 pieces | |||||
| 15 g packed cilantro leaves | Blend cilantro mixture until smooth | Combine beef, beer & cilantro mixture in slow cooker | Cook on low 8–9 hr until fork-tender | Shred beef, return to pot, season & keep warm 30 min | |
| 80 ml apple cider vinegar | |||||
| juice of 2 limes | |||||
| 1–2 chipotle peppers in adobo sauce | |||||
| 4 cloves garlic | |||||
| 1 tablespoon ground cumin | |||||
| 1 tablespoon dried oregano | |||||
| 1 tablespoon chili powder | |||||
| 1/4 teaspoon ground cloves | |||||
| 1 4-pound / 1.8 kg boneless beef chuck roast, excess fat trimmed, cut into 6 pieces | Season beef with salt & pepper | Sear beef in oil until browned, 3–4 min per side | |||
| 1 1/2 tablespoons canola oil | |||||
| 240 ml beer (such as Modelo) | |||||
| kosher salt and freshly ground black pepper to taste | |||||
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