Slow-cooker Barbacoa

December 3, 2012

By:  Coach Maria – Salus Nutritionist & Food Expert

Barbacoa is a favorite meal in this household and is especially conducive to satisfying picky eaters.

Full of flavor and a cinch to make.

A set-it-and-forget-about-it meal that requires little preparation – an essential component with meal prep during the busy holiday season.

Barbacoa can be made into different meals to suit different tastes – topped on a crisp corn tortilla, rolled into a warm flour tortilla with favorite toppings, or my personal favorite; sans tortillas but topped with grilled bell peppers, chopped tomatoes, some cilantro and sliced avocado.

Serves 8-12

4 canned chipotle peppers in adobo sauce
1 bunch of cilantro, chopped
1 red onion, cut into chunks
6-8 garlic cloves, peeled and crushed
4 bay leaves
1 tsp ground cloves
1 tsp sea salt
juice of 2 limes
1/3 cup raw apple cider vinegar
3-5lb beef brisket
2-4 c beef broth (homemade is optimal, but lowest-sodium purchased is fine)

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours (I like to put mine on before bed and let it sit on “warm” overnight – this allows the meat to shred easily and falls apart with little effort)

Shred beef with fork and serve with favorite toppings.

**I have doubled this recipe using a total of 7-8lbs of beef and have feed a huge crowd – an easy meal to put together for holiday gatherings!

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