south-of-the-border essentials: beef barbacoa

How To Make south-of-the-border essentials: beef barbacoa

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  PREP/PREPARE
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  There are a lot of chili pastes at your grocer; however, the best variety is the one you make yourself. Try this out, when you get a chance, you will not be disappointed. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-chili-paste.html
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  Where is the Beef? The traditional beef for this dish is beef brisket; however, I see no reason not to try something else, like a chuck roast, arm roast; even a good pork shoulder. If you choose something else, like a chuck roast your time will be much shorter, probably in half. So, use what you have, keep an eye on it… It is finished when the meat is fork tender.
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  Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use… it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  Gather your ingredients (mise en place).
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  If the brisket has a lot of fat, cut off all but about 1/2 inch (1.3cm)
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  Add all of the sauce ingredients to the bowl of your slow cooker and whisk to combine.
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  Add the brisket and toss with the sauce ingredients.
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  Set the cooker to low, and slow cook until the brisket is fork tender, about 12 or more hours.
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  I usually set the slow cooker up before I go to bed, and then just let it keep cooking away until tender.
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  You can speed the process up by cooking at high; however, I think that it is worth the wait, because of the way the flavors blend over the long cooking time.
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  Remove the brisket and shred.
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  Return to the slow cooker, blend with the sauce, and cook an additional 15 minutes, or until warmed through.
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  PLATE/PRESENT
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  Serve on tacos, over rice, on a loaded baked potato, whatever you so choose. Enjoy.
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  Keep the faith, and keep cooking.
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