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Barbacoa Meat

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Recipe Summary Barbacoa Meat

Traditionally a Sunday morning treat, but barbacoa is great any morning. Barbacoa can be for the more adventurous, but a real treat none-the-less. I do not recommend substituting the cheek meat with roast, it won't taste right. Barbacoa has a certain gelatinous slide and tack that is the hallmark of the genre. Serve on tortillas with hot sauce and chopped cilantro.

Ingredients | Smoking Meat Magazine

3 pounds beef cheek meat

1 tablespoon olive oil

¼ cup salt

2 teaspoons ground cumin

ground black pepper to taste

2 cups water, or more as needed

½ yellow onion, halved and thickly sliced

3 cloves garlic, chopped

Directions

Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.

Pour water into a slow cooker.

Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.

Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

This recipe calls for a lot of salt, but it is needed.

Info | Smoking Meat Magazine

prep: 10 mins cook: 7 hrs additional: 4 hrs total: 11 hrs 10 mins Servings: 12 Yield: 12 servings

TAG : Barbacoa Meat

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