Beef Barbacoa (Barbacoa de Res) recipe
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Ingredients
- 3 ½ pounds beef brisket 1 white onion, halved 3 cloves garlic 3 bay leaves salt to taste water to cover 6 small guajillo chile peppers, seeded and deveined 2 small ancho chile peppers, seeded and deveined 3 tablespoons white vinegar 2 cloves garlic 4 whole cloves 3 whole allspice berries ½ teaspoon ground black pepper ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon cumin seeds ¼ teaspoon ground ginger 1 pinch ground cinnamon salt to taste
Nutrition Info
- 173.4 caloriescarbohydrate: 6.4 gcholesterol: 53.2 mgfat: 5.4 gfiber: 1.2 gprotein: 24.2 gsaturatedFat: 2.1 gservingSize: -sodium: 1517.4 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Beef Barbacoa (Barbacoa de Res)
Directions
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Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt, cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid, blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil, reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.