Beef Barbacoa – a delicious recipe with freshly ground black pepper, oregano, kosher salt, ground cumin, ancho chile powder, boneless chuck steak. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 300u00b0.
2
Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300u00b0 for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.
3
Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
151
kcal
Calories
5
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, 3/4 teaspoon ground cumin, and more.
Yes, Beef Barbacoa falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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