Wednesday, July 11, 2012

Adventures in Slow Cooking

So after living down in SanDiego I grew a possibly unhealthy addiction to Mexican food. Mexican food the likes of which you CAN NOT find in Canada. With the awesome summer weather here I have been craving real mexican food more and more! SOOOOO I decided to take it into my own hands and try my hand at some epic mexican treats.

I found a recipe for slowcooker Barbacoa Beef to use for tacos and burritos. I made the beef yesterday so we could have it for lunch today. WOW was the recipe ever spot on! The meat is delish tender and so flavourful! Here is the recipe I used with my own little changes and suggestions

Slow Cooker Barbacoa Beef 
(original recipe and link here)

1 jar of Tomatillo salsa (presidents choice has a great one)
1 bunch cilantro, rinsed well and chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker. Place the brisket on top of this mixture.  Add stock to cover the meat and place bay leaves on top. (if meat isn't fully covered cut brisket in half and replace in pot).

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart.

Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

I kept all the cooking liquid and frozer it to make a stew in the fall because it was so rich and seemed like a waste to toss out!

Here is my end results ( I made fresh salsa to go with them HERE is my recipe for salsa fresca)

 They were delish and this is for sure a recipe we will be making again in the future!
Hope everyones week is off to a great start!


2 comments:

rationalgaze said...

Hi! This sounds amazing, do you know how large your crockpot is? I have run into problems when using a lot of stock because I think mine is smaller than a "traditional" slow cooker? Thanks girl!

Wren said...

I have a hamilton beach 6 quart oval slow cooker( I only know this because I just googled it lol)

I would suggest you can still do the same recipe with maybe a 4 pound piece of brisket cut into pieces and just enough liquid to cover the meat. Should still have the same outcome just a little less meat to feast on lol!