Slow Cooker Chipotle Beef Barbacoa
Slow Cooker Chipotle Beef Barbacoa
Equipment
- 1 slow cooker
Ingredients
- 1.3 kg beef brisket trimmed and cut into 2 inch chunks
- ½ cup Beef stock or sub chicken stock
- 2 Chipotle peppers in adobo sauce including the sauce, about 4 tsp
- 5 cloves Garlic crushed
- 2 tbsp Apple cider vinegar
- 2 tbsp Lime juice
- 1 tbsp Dried oregano
- 2 tsp ground cumin
- 2 tsp Salt
- 1 tsp Pepper
- ½ tsp ground cloves optional
- 2 Bay leaf
Instructions
- Combine the stock, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, salt, pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.1/2 cup Beef stock, 2 Chipotle peppers in adobo sauce, 5 cloves Garlic, 2 tbsp Apple cider vinegar, 2 tbsp Lime juice, 1 tbsp Dried oregano, 2 tsp ground cumin, 2 tsp Salt, 1 tsp Pepper, 1/2 tsp ground cloves
- Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.1.3 kg beef brisket, 2 Bay leaf
- Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
- Remove the bay leaves. Shred the meat using two forks and stir into the juices.
- Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
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