Barbacoa
Makes:
6 Servings
Ingredients
• 2 TBSP Oil
• 2 Kg Beef - Outside Round Roast
- We used Moose tenderloin this timeÂ
• 9 cups of Beef Broth
*Make your own beef broth with Beef bouillon (9 Cups Water + 1/2 Cup Beef bouillon)
• 1/2 Onion
• 2 TBSP Ground Oregano
• 2 TBSP Ground Cumin
• 1 tsp Ground Thyme
• 2 TBSP Salt
• 6 Black Peppercorns
• 8 Bay Leaves
• 2 Cloves of Garlic
• 4 TBSP Cornstarch + 1/2 Cup Water to make Slur.
Preparation
Slow Cooker Meal
TIME: 5 - 10 hours *High or Low cook
• Add 2 TBSP of oil into a frying pan, set to medium high heat. Once oil is heated; place Meat into the frying pan and brown meat for 3 minutes on each side.Â
• Place the browned Meat into the Slow Cooker, along with the Onion and garlic cloves.
• Place the Bay Leaves and peppercorns into a spice bag or Spice ball (kjrirari) and place in the slow cooker.
• Mix Oregano, Cumin, Thyme and Salt into the Broth.
• Pour broth into the Slow Cooker, cover with a lid and cook for 5 hours on high or 10 hours on low Heat. Check the internal temperature, 160F for well done.
• With tongs, remove the Meat from the Slow Cooker into a Heat safe dish or Cutting Board.
• Start shredding off the Meat with a fork, should come off easily. Make sure to go with the grain.
• Take out the onion, garlic and 4 cups juices from the Slow Cooker, set the juices aside in case you prefer to add more later. Mix 4 TBSP Cornstarch + 1/2 Water to make Slur, pour this mixture into the Slow Cooker and proceed to add the Shredded Meat back into the Slow Cooker for 1/2 Hour on High.
*Add more juices to the Barbacoa, personally preference.Â
• Once done, it can be served immediately.
ENJOY!
Goes great on Corn Tortillas plus adding toppings like Onions, cilantro and raw cabbage.