Tasty Recipes Barbacoa Meat

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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 :

• 3 pounds beef cheek meat
• 1 tablespoon olive oil
• 1/4 cup salt
• 2 teaspoons ground cumin
• ground black pepper to taste
• 2 cups water, or more as needed
• 1/2 yellow onion, halved and thickly sliced
• 3 cloves garlic, chopped

Instructions :

Prep : 10M	Cook : 12M	Ready in : 11H10M

• 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.

Notes :

• This recipe calls for a lot of salt, but it is needed.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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