Beef Barbacoa
Makes enough for: 2 people
Ingredients
- 30 mls olive oil, divided
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 10 mls ground cumin
- 1.25 mls smoked paprika
- 0.625 mls cayenne pepper
- 3 whole cloves
- 600 g stewing beef, cubed
- salt and freshly ground black pepper to season
- 45 mls tomato paste
- 60 mls lime juice
- 30 mls apple cider vinegar
- 180 mls beef stock
- 15 mls dried oregano
- 2 bay leaves
Method
- Heat 15mls oil in an oven proof and stove top proof lidded casserole pot over a medium temperature on your stove
- Add the onions and sauté until soft
- Then add the garlic, cumin, paprika, cayenne and cloves and stir to combine
- Cook until you can smell the spices then remove and set aside
- Increase the temperature slightly then add the rest of the oil
- When hot, brown the beef in batches, seasoning as you turn it
- Once browned, set aside, until all done
- Deglaze the pot with the tomato paste, add the lime juice and vinegar and stir to combine
- Add the onions, beef and pan juices back into the pot together with the stock, oregano and bay leaves
- Stir and leave to simmer while you preheat the oven to 150° Celsius
- When the oven is hot, place the lid on the pot and put the pot into the oven for 4 hours
- Remove the pot from the oven, shred the beef and serve