Slow Cooked Summer: Beef Barbacoa
Fall is the season for cooking in this house. Anything that can be easily tossed into the crockpot to savor and simmer all day is our kind of meal. When summer approaches, so does the work. The grilling, the cooking, and all the delicious new recipes on our must-try list. This particular meal is the perfect summer meal, but easily prepared!
Barbacoa is a Caribbean-style preparation of beef rich and full of flavor. Your traditional beef chuck roast that's typically prepared in the fall/winter heavy-eating seasons is the entree of this meal, presented in a summer version! Finally, another summer meal you can throw in the crockpot. You want to cook on low for 8 hours so the meat is tender and falling apart.
Original Recipe via Healthy Seasonal Recipes
INGREDIENTS 1 cup low sodium beef broth 5 garlic cloves, minced 1 red onion, diced and divided Juice of 2 limes, divided 1 tablespoon ground cumin 1 tablespoon dried oregano 2 canned chipotle peppers in adobo sauce, minced 2 pounds beef chuck roast, trimmed and cut into 2-inch cubes 2 teaspoons kosher salt, divided 1 1/2 cups corn kernels 2 large tomatoes, diced 16 corn tortillas
INSTRUCTIONS
Set Up Slow Cooker: In your slow cooker, stir together the beef broth, garlic, half of the red onion, the juice of 1 lime, cumin, oregano, and chipotles. Add the beef and season with 1 teaspoon of salt.
Cook: Cover the slow cooker and cook on Low heat for 8 hours. Shred the beef in the cooker and stir into the sauce.
Make Salsa: In a small bowl, stir together the remaining red onion, remaining juice of lime corn, tomatoes and remaining 1 teaspoon of salt.
For Meal Prep: Refrigerate individual portions of beef and salsa together in airtight containers for up to 4 days, or freeze up to 4 months. Serve the beef and salsa with the corn tortillas.
