Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, barbacoa (slow-cooked ox cheeks). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Barbacoa (Slow-cooked ox cheeks) is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Barbacoa (Slow-cooked ox cheeks) is something which I have loved my entire life. They’re fine and they look wonderful.
You can make barbacoa tacos dresses with your favorite salsa, fresh onion, cilantro and a squeeze of lime for the perfect breakfast taco. Traditionally, barbacoa is cooked over an open fire, or in a pit dug in the ground that has been covered with maguey leaves. Some people also like to sear the beef in a tablespoon or two of oil in a saute pan before adding it to a slow cooker, which will result in some crispier edges and slightly richer flavor.
To begin with this recipe, we must first prepare a few ingredients. You can cook barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
- Get 1 kg ox cheeks
- Prepare 1 tbsp olive oil
- Make ready 40 g salt
- Make ready 1 1/2 teaspoons ground cumin
- Get to taste Freshly ground black pepper
- Get 500 ml water
- Take 1/2 Spanish onion, thickly sliced
- Prepare 3 garlic cloves, thickly chopped
It's the perfect cut of meat for slow cooking and get's tender and rich, which is just what we want in a good barbacoa beef! This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! This beef barbacoa is a perfect protein for batch cooking! You can easily make on the weekend and serve in a variety of different ways like tacos, burrito.
Instructions to make Barbacoa (Slow-cooked ox cheeks):
- Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
- Pour water into a slow cooker or crockpot.
- Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
- Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.
Not only are we upgrading the backyard oven but we'll also simplify the spices used. Note that tongue and cheek are frequently added to hardcore authentic barbacoa, but that's only required if you are digging an oven in the. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Toss beef with a little more of the braising liquid. Make the barbacoa on Sunday, then use in tacos, tortas and bowls throughout the.
So that is going to wrap this up for this exceptional food barbacoa (slow-cooked ox cheeks) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
