Barbacoa CenTex style
been wanting to do barbacoa style beef for while. Tried a few months ago it was good but not out of this world like barbacoa can be. Well, I broke my foot off up in this one. It was an all day affair but it was amazing and well worth all the efforts. i'll post the recipes and steps as soon as I wrap my head around it. Had some awesome help from The Fabulous Janell to make the braising liquid and the pickled spicy onions (yum)
Here she is all rubbed up and ready to go:
Here it is after 6 hours at 250 (165 internal)
When it hit 165 internal I pulled it and added to a braising liquid that was amazing. Gotta credit the wife on this one. It was a killer mash up of several recipes we saw online. Kind of a dutch oven full of greatest hits if you will. It was amazing.
Here it is after a 3 hour braise at 275 (210 internal and totally falling apart)
Here are the pickled spicy onions:
Served with avocado, cilantro, cojita cheese and lime.
Looking semtex right there!
Looks nice! :thumb:
Those tacos look amazing. Great job!
Dammmmmmmmmmmmmmmmmmn that looks good!!!!!!
Thanks guys. They were out of this world. Can't stop eating them
Please post the recipe when you have a chance.
Looks fantastic, lookin forward to the continuing story!
Dude! You're killing me over here. Hurry up and wrap you head around that recipe will ya? :razz:
Here we go:
* Adapted from seriouseats.com
• 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
• Mexican BBQ Rub
• 2 oz dried guajillo and/or ancho chilies, seeds & stems removed
• 1 quart low sodium store-bought or homemade chicken stock, divided
• 2 tablespoons vegetable or canola oil, divided
• 1 small onion, finely sliced
• 6 medium cloves garlic, smashed
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 Tablespoon sugar
• 4 chipotle chilis packed in adobo with 2 tablespoons adobo sauce
• 1/4 cup apple cider vinegar
• 2 teaspoons fish sauce
• Kosher salt and freshly ground black pepper
• 2 whole bay leaves
• *Warm corn tortillas, queso fresca, cilantro, limes, and sweet & spicy pickled onions for serving
1. Smoke Beef Chuck @ 250 degrees for 5-6 hours until internal temperature reaches 165 degrees.
2. Adjust oven rack to lower middle position and preheat oven to 275°F. Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Transfer chilis to a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.
3. Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
4. Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
5. Place smoked beef chuck in Dutch oven. Add bay leaves and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until internal temperature reaches 210 degrees and two forks shred beef with little to no resistance, about 3 hours. Discard bay leaves. Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
6. Return beef to the pot with the sauce and shred, gently stirring and folding until beef is coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, queso fresca, limes, or other condiments as desired.
Sweet & Spicy Pickled Onions
* From Cooks Illustrated
The onions can be refrigerated in an airtight container for up to 1 week.
1 medium red onion, halved and sliced thin
1 cup red wine vinegar
⅓ cup sugar
2 jalapeño chiles, stemmed, seeded, and cut into rings
¼ teaspoon salt
~ Place the onion slices in a medium heatproof bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, to dissolve the sugar. Pour the hot vinegar mixture over the onion, cover loosely, and let cool to room temperature, about 30 minutes. When cool, drain and discard the liquid and serve the onions.
That looks so delicious!!
Hey, what is cojita cheese like?
Very nice! Looks dee-lish-ous! :thumb:
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