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My Barbacoa Beef

My Barbacoa Beef


I make no claims to this dish’s authenticity.  Traditional Mexican Barbacoa Beef is cooked over an open fire with a mix of spices.  Mine is braised in the oven with a variety of seasonings that sounded (to me) like they should be in there.

However, I declare my results delicious.

Bottom Round, braised in a spicy marinade, then shredded and served on your choice of tortilla, bun, rice, baked potato or big green salad.  How can you go wrong?  Especially when it’s topped with avocado, salsa and cheese…


(Click on the recipe title below for a printable version of the recipe.)

: My Barbacoa Beef

: Spicy, smoky, slow-cooked beef that you can shred with a fork. Wonderful in tortillas, freshly baked buns or as a topper on baked potatoes or rice. With all the fixings of course…

  • Bottom-Round Beef Roast – 3-4 lbs (1.5kg)
  • Onion, julienned – 1 large
  • Chipotle Peppers in Abodo – 2
  • Jalapeno Pepper, whole – 1
  • Worcestershire Sauce – 1 Tble
  • Ground Cumin – 1 tsp
  • Ground Coriander – 1 tsp
  • Chili Powder – 1 tsp
  • Lime Juice & Zest – from 1 lime
  • Chicken or Beef Stock – 2 Cups
  • s+p – to taste
  1. Preheat the oven to 325° F.
  2. Trim the beef and cut into 6-8 large chunks. Season generously with salt and pepper. Heat the oil over med-high heat in a dutch-oven until shimmering. Add the beef, and cook undisturbed for 3-4 minutes, or until well-browned, turn the beef and sear the remaining sides. Remove from the heat, toss in the onions and set aside.
  3. Combine the remaining ingredients in a blender or food processor and puree until smooth.
  4. Pour this mixture over the beef and onions, cover and cook in the oven until very tender, about 4-5 hours. Check halfway through and add extra stock if it’s getting dry.
  5. Shred the beef with 2 forks and serve as desired, with cheese, sour cream, salsa, pico de gallow, guacamole or whatever else sounds good.


  • To reduce the heat, remove the pith and seeds from the jalapeno before pureeing.
  • After browning the meat, this recipe could be finished in the slow cooker, but I am assured by my source of inspiration that it’s always better cooked in cast iron in the oven.
  • As with most savoury dishes…this is even better the next day.

Preparation time: 15 minute(s)

Cooking time: 4 hour(s)

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 6

Culinary tradition: Mexican

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