Frontera Beef Barbacoa Slow Cooking Sauce Recipes

FRONTERA BEEF BARBACOA SLOW-COOKING SAUCE

Steps:

• Ideal slow cooker size: 4-Quart.
• Cut beef into chunks, brown in oil and add to slow cooker along with the slices of onion and sauce.
• Or if you are feeling really lazy, just put the raw beef, onions and sauce in the slow cooker.
• Cover and cook on LOW for 6 to 8 hours or until fork-tender.
• Transfer the meat from the slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat. Place the shredded barbacoa beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. (You want the meat to hold the liquid but not swim in it. You probably won't need all the cooking liquid. Season to taste with salt.
• To keep the barbacoa warm, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting.
• Serve with fresh tortillas, chopped onion, cilantro, and salsa.

SLOW COOKER BEEF BARBACOA

Steps:

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

SLOW-COOKER BARBACOA

Steps:

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

BARBACOA-STYLE SHREDDED BEEF

Steps:

• Season beef chunks with salt and pepper on all sides.
• Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
• Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
• Cook on Low until beef is fork-tender, 8 to 10 hours.
• Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.