Slow-cooked beef

Slow-cooked beef

Barbacoa

From
M is for Mexican
Serves
4
Prep
25 mins
Cooking time
180 mins

Ingredients

Quantity Ingredient
3 tablespoons olive oil
900g diced beef
2 onions, roughly chopped
4 ancho chillies
4 guajillo chillies
6 garlic cloves, finely chopped
4 teaspoon ground cumin
2 tablespoons dried oregano
600ml beef stock
sea salt
8 warm tortillas, to serve
salsa of choice, to serve

Method

  1. Preheat the oven to 150ºC. Heat one tablespoon of the olive oil in a large frying pan and add half the diced beef. Brown for 4–5 minutes on each side on a medium to high heat, then remove and repeat with the remaining beef. Heat another tablespoon of the olive oil in a casserole dish and add the onions. Stir, then cover and leave to soften for 10 minutes, stirring occasionally. Toast the chillies in a separate, dry frying pan on a high heat for one minute on each side, then place in a bowl with just-boiled water and leave to soak, before chopping finely.
  2. Tip the soaking water into the frying pan used to brown the beef and allow to bubble for a few minutes, scraping the bottom of the pan to pick up all the flavours.
  3. Add the chopped chillies, garlic, cumin and oregano to the softened onions and fry for a minute. Scrape into a blender, along with the beef stock, and blitz until smooth, then return to the casserole along with the browned beef and soaking water from the frying pan. Bring the mixture to the boil on a high heat, season with sea salt, then transfer immediately to the oven to braise for 3 hours.
  4. Shred the beef, and serve hot in warm tortillas with the salsa of your choice.
Tags:
Mexican
Mexico
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