Beef Barbacoa Recipe
Description
This beef barbacoa recipe is rich, smoky, tender and packed with bold Mexican-inspired flavour. Slow-cooked brisket or beef cheek is braised with chipotle, garlic, cumin, oregano and cider vinegar until fall-apart tender, then shredded into a deep, flavourful sauce. Perfect for tacos, burritos, lettuce wraps, rice bowls or nachos, this versatile barbacoa can be made in the oven, slow cooker or pressure cooker for an easy and satisfying dinner.
Ingredients
Barbacoa Beef
- 1 kg brisket or beef cheek cut into large chunks
- 1 onion finely chopped
- 6 cloves garlic finely chopped
- 1-2 tbsp chipotle chilli flakes adjust to taste
- 1 heaped tbsp ground cumin
- 1 tbsp dried oregano
- 2 whole cloves
- 500 ml beef or chicken stock
- 3 bay leaves
- 2-3 tbsp chipotle in adobo or chipotle paste
- 100 ml cider vinegar
- 2 limes juiced
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- 2 tbsp oil for cooking
For Serving
- 1 head lettuce for wraps
- ½ cup diced onion for serving
- ¼ cup fresh coriander chopped
Instructions
Build the Base
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the chopped onion and cook for about 5 minutes until softened and lightly golden.
- Stir in garlic, chipotle chilli flakes, cumin and oregano. Cook for 1 minute until fragrant.
Brown the Beef
- Add the beef chunks to the pot and brown on all sides for several minutes.
- Pour in the stock and add bay leaves, chipotle in adobo, whole cloves and cider vinegar.
- Season with salt and black pepper, then stir well.
Cook the Barbacoa
- For oven cooking: Cover with a lid and cook at 160°C (320°F) for 3 hours until tender.
- For slow cooker: Cook on high for 6 hours or low for 8–10 hours.
- For pressure cooker or Instant Pot: Cook on high pressure for 30 minutes and allow pressure to release naturally.
Shred and Finish
- Once the beef is fall-apart tender, shred it directly in the pot using two forks.
- Stir in the lime juice and mix well so the beef absorbs the cooking juices.
- Taste and adjust seasoning if needed.
Serve
- Serve the beef barbacoa in lettuce wraps, tacos, burritos, nachos or rice bowls.
- Top with diced onion and fresh coriander before serving.
Notes
- Do not skip browning the beef as it adds deep flavour to the finished dish.
- Add lime juice only at the end for the freshest flavour.
- The barbacoa tastes even better the next day after the flavours deepen.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.