Beef Barbacoa thanks to HotSun

[SheilaAnn]

I was looking for a barbacoa recipe for my sister and ran across this. I was so excited by the recipe, I did it myself.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/beef-recipes/1273778-tequila-beef-barbacoa-braised-shredded-beef-in-a-zesty-tomato-sauce#post1273778

I followed the recipe almost perfectly. Deviations were that i inadvertently purchased chipotle sauce, not chipotle in adobo, so that deep flavorful heat was not there. During the last hour, I added a chunk of red oak and took the lid off the CI.

it was windy today, so the Weber was being a bit of a pill. I also prepared some RG Buckeye Beans. Yum!

rubbed with spices


measuring the pans to make sure they fit



mise



browning the roast



pre-simmer



post simmer



crappy plating



overall, a pretty good dish. Beans were a homerun. Beef was super tangy due to the lime juice. I squeezed fresh. As I mentioned above, I messed up the chipotle element, but it was too late to fix it. I used a wagyu chuck from Fellers Ranch and should have trimmed it. While the marbling is fantastic, not quite right for this dish, as evidenced by “post simmer”. I would have used half the braising liquid. I have a full quart leftover! And that’s after I blended and added some back to the shredded beef. In the end, a fun cook. I learned a lot! Thanks for the inspiration HotSun

[HotSun]

Wow, great job SheilaAnn, and you're welcome! Yeah, there is a lot of liquid leftover from that recipe, so I may try cutting the tequila and beef broth in half, too. I've used the leftover liquid and a little beef to make a hearty ramen, with whatever vegetables I have lying around.

One variation I've used is the opposite of what you did: smoke for an hour, then finish by braising. In the end, it's probably the same.

I'm glad so many people are getting good mileage from that recipe.

[Fellers Ranch]

Hi Sheila --

FYI, we have customers call our butcher/partner all the time to make requests for specific trimming and cuts. Feel free to call Conger Meat Market (507-265-3340) to make any specific requests. Jeremy and Darcy are the Fellers Ranch partners that also own Conger Meat Market, and they are great at handling special requests. Thanks for your business!

Don

[jfmorris]

Pinging SheilaAnn in case she didn't see the above comment...

[SheilaAnn]

HotSun and barelfly the extra broth would make for a great soup base! More inspiration. And then I though of making Chilaquiles, too. Toss the chips in the sauce, layer of beans, layer of barbacoa another layer of sauce. Top with your favorite toppings.

[Redwng]

Looks amazing, will have to give this a try.

[fzxdoc]

Did the beef have any smokey flavor, SheilaAnn ? I was wondering if it picked up some as you brought it to a simmer, assuming you had it uncovered in that step.

And P.S. your plating is just fine. It shows the food off perfectly. Makes me hungry just looking at it.

Kathryn

[SheilaAnn]

fzxdoc the smoke was barely there. More in the beans since I left them uncovered the whole time. I will follow the suggestion in the OG post to smoke for part of the time and then finish with the simmer.

[barelfly]

Any day you get tacos….is a great day in my book! Thanks for sharing your barbacoa with us!

[Bad Hat BBQ]

Following...do not want to loose this recipe
NICE

[Troutman]

I'd like to throw my hat into the Barbacoa recipe ring as well. I ran across a good source for beef cheek and was about ready to do a batch of this myself.

Barbacoa de Res

[SheilaAnn]

Troutman beef cheeks? show off JK LOL

[troymeister]

SheilaAnn Bravo...Congrats on an excellent cook! Looks Awesome!

[Attjack]

Is that your newly restored pan?

[SheilaAnn]

Attjack nossir. The restoration is a griddle. It fits perfectly in the removable grate section of the 22” weber. And I bet it can double for a lid to a big ole Dutch oven, too.

[Attjack]

You have some nice cast iron.

[SheilaAnn]

Attjack it’s a (guessing) 3- qt pot with handle and a 4” deep 8” round griswold with matching lid. The griswold is one of my pride and joys. In-laws had it in a trash can at the side of the house with other random pieces. I rescued it.

[bbqLuv]

Looks Like Fun Under the Hot Sun.

[HotSun]

🤣 funny.

[Rod]

Had to do it. Flipping amazing. Will be doing this again. Thanks SheilaAnn and HotSun


Followed the recipe except I used only 1 cup of Tequila and 1 1/4 cup of beef broth. You guys mentioned how much liquid was left over and I'm not a fan of Tequila. That was almost a disastrous decision! After just 3hrs at a rock steady 375 with the DO lid on the whole time, most of the liquid was gone and the roast was already pull apart tender. So I added the rest of the beef broth (4 cups total) and cooked for an additional 20 minutes.


Ready to go on the grill with liquid nearly covering the whole roast:



After just 3hrs:



After adding the rest of the 32oz box of beef broth:



A little under 2 cups of liquid:



Only used about a cup of the liquid:



Finished product:

[HotSun]

That still looks delicious Rod! I'm not a fan of tequila either, and as such I try to do this outside on my Kamander, as it can smell a little funky, IMO.

Did you keep it covered the whole time? I do mine in a cast iron Dutch oven and the lid is pretty tight.

[Rod]

HotSun Yes, it was covered the whole time. I used my 7qt Misen enameled DO my Weber E6 in Kamado mode. At a rock steady 375.

[Starsky]

Just finished my first batch and had the same result. 3 hrs at 375 covered in a Dutch oven and most of the liquid was gone. Had to add more beef broth.

[lostclusters]

@SheilaAnn what recipe did you use for your beans?

[SheilaAnn]

lostclusters I just shot from the hip…. I had only a half bag of beans (gift sample). I sautéed some onion and carrots in bacon fat until soft using the leftover spice mix from the barbacoa. Added beans and covered with water (disappointed I had no stock). Simmered until about 2/3 done. Seasoned and moved to the grill with the barbacoa.