My Beef Barbacoa Bowl was a real winner for my Team’s holiday party. The bowl has so many great flavors added to the meat.
Jump to RecipeBefore I begin the story of the dish, let me first start by saying Happy New Years to all of you. May 2023 bring you many blessings and everything you desire.
Let me also state my appreciation for the team I work with and spend so much time with. Thank you for your support, your humor, your diligence and your efforts. Now you better say how good this dinner was. :} When, hosting a dinner party, one wants to be able to spend time with your guests and not standing over the stove. A recipe like this Mexican beef bowl, can all be prepared ahead and simply heated up and laid out.
Always playing to my audience, I made a chicken, fish and this beef dish. (Chicken post to follow soon.) There was plenty of vegetarian options as well. The beauty of bowls is that one can pick the ingredients that one wants in his/her bowl. One could choose from cole slaw, roasted sweet potatoes, elote, pickled red onions and Mexican rice.
I used brisket and beef shanks as my base. I wanted pot roast but my store did not have any – can you believe it. The beef is first seared. Next, onions and peppers with spices are sweated. The meat is added back to the Dutch oven with garlic, bay leaves stock and more. The beef is cooked until it it is fork tender and can be shredded with two forks.
Developing the beef barbacoa.
The Beef Barbacoa Bowl plated.
Beef Barbacoa Bowl
Learn to entertain without being stuck in your kitchen, so you can spend time with your guests, with this Beef Barbacoa Bowl.
Ingredients
- 1/2 Lb Beef shank
- 7 Lbs Brisket cut into 3 pieces
- 1 Whole Yellow onion sliced
- 1 Whole Green pepper sliced
- 1 Tbsp Spanish paprika
- 2 Tsp Salt
- 1 Tbsp Pepper
- 2 Tsp Ground cumin
- 5 Whole Dried New Mexico chilies use any you can find
- 2 Whole Bay leaves
- 3 Whole Garlic cloves rough chop
- 4 Cups Beef stock
- 1 Tbsp Olive oil
Instructions
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Begin by heating the oil in a Dutch oven on medium high heat. Once shimmering, add the beef in batches. Sear on all sides and remove from the pot.
Next, add in the veggies and spices and cook down for 4 – 5 minutes. Add in the spices and cook for one minute. Add back in all the beef (it was hard for me to fit it all in). Add in the garlic, bay leaf, dried chilies and beef stock.
Reduce heat to medium and simmer for 2 – 3 hours. Alternatively, you can put in a 350 degree oven. When fork tender, remove from pot and pull (tear it apart) using two forks.
I served over Mexican rice and included elote, pickled red onions, roasted sweet potatoes, cole slaw and avocado crema. Feel free to use as many of these ingredients as you like.
Enjoy!
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