Beef Barbacoa
Succulent, smoky, fall-apart beef in a rich Mexican BBQ sauce made with a handy seasoning mix. No abodo needed!
Servings: 8 servings
Calories: 157kcal
Equipment
Ingredients
- 1.5 lb beef beef cheek, brisket, or chuck roast
- 1 tbsp vegetable oil high-heat resistant
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 large onion diced
- 1/4 cup orange juice juice of 1 orange
- 1 cup beef stock or vegetable stock
- 2 bay leaves
Barbacoa Spice Mix
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 2 tsp oregano or Mexican oregano
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp chili flakes to taste
Instructions
- Preheat the oven to 160C (325F).
- Pat-dry the beef, cut it into 2-inch size pieces and season them with salt and pepper. Dice the onion.1.5 lb beef, 1 tsp salt, 1/2 tsp ground black pepper, 1 large onion
- Prepare the barbacoa seasoning mix.1 tbsp smoked paprika, 1 tbsp cumin, 2 tsp oregano, 2 tsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp chili flakes
- In a large Dutch oven or stove-to-oven dish, heat the oil over high heat. Sear the beef on both sides for about 2-3 minutes on each side. Remove from the Dutch oven and set aside on a clean plate.1 tbsp vegetable oil
- Add the diced onion and cook for 2-3 until it starts to become translucent. Add the seasoning mix and cook for another 1-2 minutes while stirring constantly until fragrant. Add the orange juice and vinegar to deglaze the pan. Scrape up any bits from the bottom. Pour in the beef stock and stir to combine. Add the seared beef pieces alongside the bay leaf.1/4 cup orange juice, 1 cup beef stock, 2 bay leaves
- Pop the lid on and transfer the dish to the oven for 2 hours. Check the beef at the a 1 1/2 hour mark. Add more stock if needed and cook it for longer if it doesn't pull apart easily yet.
- Once fork tender, remove the beef from the oven. Take out the bay leaf and shred it with a couple of forks.
- Serve over rice, tacos, or in tacos and burritos alongside your favorite Mexican toppings. Ours are sour cream, fresh cilantro, salsa, and shredded cheese.
Notes
Storage: Beef barbacoa is an excellent meal prep protein. Simply double or triple batch the recipe by clicking 2 or 3x in the recipe card. Store any leftovers in an airtight container in the fridge for up to 4 days or freeze them in smaller portions for up to 3 months.
Nutrition
Calories: 157kcal | Carbohydrates: 4g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 694mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg
