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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.

Course dinner
Cuisine entertaining, Gluten free, Mexican Food, Mexican recipes
Keyword Beef, comfort food, entertaining, gluten free, slow cooking, Spicy
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 people
Author Peter

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

  1. 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!