Taco night is a universally loved meal for dinner, wouldn’t you agree? So on a recent ski trip long weekend when we were trying to think of something to make for a group dinner, we thought – tacos! But, instead of the typical “seasoning pack mixed with ground beef,” we decided to make beef barbacoa from scratch.
Beef Barbacoa
from http://www.epicurious.com
from http://www.epicurious.com
1 ½ to 2 Lbs beef brisket
1 can diced tomatoes with juice
1 C chicken broth
¼ C red wine
2 Tbs lime juice
1 ½ Tsp dried ground cumin
1 Tsp dried ground oregano
1 sliced and deseeded jalapeno
3 Tbs cilantro
1 large thickly sliced onions
s&p
2 Tbs olive oil
1 can diced tomatoes with juice
1 C chicken broth
¼ C red wine
2 Tbs lime juice
1 ½ Tsp dried ground cumin
1 Tsp dried ground oregano
1 sliced and deseeded jalapeno
3 Tbs cilantro
1 large thickly sliced onions
s&p
2 Tbs olive oil
Combine all ingredients in a Ziploc bag. Marinate meat in all ingredients overnight or at least for 4 hours in refrigerator; turn bag over at least once while marinating. These ingredients can be frozen but needs to be completely thawed before cooking.Heat 2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Brown the brisket well on all sides, making meat caramelized but still raw in the middle. Place the browned meat in crock-pot. Combine all marinated ingredients from bag in to the Crock-pot; cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender and can be easily shred with a fork.
We served in taco shells with all the fixins…enjoy!
Styled by Jess 