Beef Barbacoa (Barbacoa de Res) The Best Recipes

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Beef Barbacoa (Barbacoa de Res)

"Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]"

Ingredients :

• Pulled Beef:
• 3 1/2 pounds beef brisket
• 1 white onion, halved
• 3 cloves garlic
• 3 bay leaves
• salt to taste
• water to cover
• Sauce:
• 6 small guajillo chile peppers, seeded and deveined
• 2 small ancho chile peppers, seeded and deveined
• 3 tablespoons white vinegar
• 2 cloves garlic
• 4 whole cloves
• 3 whole allspice berries
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground ginger
• 1 pinch ground cinnamon
• salt to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H5M

• Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
• Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
• Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
• Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Notes :

• Nutrition data for this recipe includes the full amount of barbacoa sauce. The actual amount of sauce consumed will vary.

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