Barbacoa Beef

Ingredients

Here are the following ingredients:

• 4 tsp (20 mL) ground cumin
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) dried oregano leaves
• 2 tsp (10 mL) freshly ground black pepper
• 2 tsp (10 mL) garlic powder
• 2 tsp (10 mL) sweet smoked paprika
• ½ tsp (2 mL) ground cinnamon
• 4 lb (2 kg) Chuck Roll
• 2 tbsp (30 mL) canola oil
• 8 cloves garlic
• 4 jalapeños, halved, seeded and coarsely chopped, about 3 oz (90 g)
• 8 oz (250 g) coarsely chopped onion, about 2 cups (500 mL)
• 6 cups (1.5 L) beef stock (no salt added)
• 28 oz (796 mL) canned diced tomatoes
• 4 bay leaves
• ¼ cup (60 mL) apple cider vinegar
• 2 tbsp (30 mL) ancho chili powder

Service

• 1 cup (250 mL) chopped fresh cilantro
• 16 lime wedges

Preparation

1. Mix cumin, salt, oregano, pepper, garlic powder, smoked paprika and cinnamon. Season roast with 2 tbsp (30 mL) spice blend.
2. Heat oil in a braiser set over medium-high heat. Sear roast on all sides until evenly browned. Add garlic, jalapeños and onions. Pour in beef stock and diced tomatoes. Stir in bay leaves, vinegar, ancho chili powder, brown sugar and remaining seasoning mixture; bring to a boil and cover tightly.
3. Braise, on stovetop or in conventional oven at 325°F (160°C), for 3 to 3½ hours or until fork tender.
4. Remove roast from braising liquid. Cool slightly and shred. Cool completely, cover and refrigerate. 
5. Strain braising liquid; discard solids. Cool, cover and refrigerate.  

Service

Add ⅔ cup (150 mL) shredded beef and ⅓ cup (75 mL) braising liquid to skillet and bring to a boil. Simmer until beef is heated through and saucy. Plate beef in a shallow bowl. Garnish with 1 tbsp (15 mL) cilantro. Serve with lime wedge.

Beef Cuts