Description
Hearty beef brisket is cooked low and slow with spicy chipotle peppers, zesty lime juice, fresh garlic and more – it’s Crock Pot Beef Barbacoa! This classic Mexican-style recipe makes the most mouthwatering shredded meat for your tacos, nachos and enchiladas.
Ingredients
Scale
- 4 chipotle peppers (from a can of chipotle peppers in adobe sauce)
- 2 tablespoon of adobo sauce from chipotle pepper can
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 whole head of garlic, peeled and cloves smashed
- 5 dry bay leaves
- 2 teaspoon ground cloves
- 1 teaspoon kosher salt
- Juice of 4 limes
- 1/2 cup cider vinegar
- 5 pounds beef brisket
- 3 1/2 cups chicken stock
Instructions
- Lightly blend together chipotle peppers from a can of chipotle peppers in adobe sauce, adobe sauce, cilantro, red onion, garlic, ground clove, sea salt, lime juice, and cider vinegar.
- Pour mixture on the bottom of slow cooker. Place the brisket on top of this mixture.
- Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything. Put the lid on.
- Cook on HIGH 5 -5.5 hours. Use two forks to shred.
- Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
Notes
- Makes 5 cups of shredded meat.
- Recipe from The Kitchn.
- To Store & Reheat: Place cooled beef into an airtight container and refrigerate for up to 5 days. Reheat on low in the Crock Pot or over a stove burner set to medium-low heat.
- To Freeze: Place cooled barbacoa into a heavy-duty storage bag along with cooking liquid. Squeeze all air out of bag, seal it, then freeze beef for up to 3 months. Thaw in the fridge before reheating.
