Description

Barbacoa is a way of cooking meat that originated in the Caribbean long ago. Today, it is a way of cooking meat, like a Mexican barbecue. This recipe copies those flavors by searing the meat, and cooks the meat in a slow cooker in spicy adobo sauce.

Ingredients

• 2 t. kosher salt, divided
• 3-4 lb. chuck roast, fat trimmed
• 2 T. extra virgin olive oil
• 2-3 bay leaves
• Sauce:
• ¼ c. apple cider vinegar
• 6-7 cloves garlic
• 4 t. ground cumin
• 1 T. dried oregano
• 1 t. ground black pepper
• 1/8 t. ground clove
• 4 chipotle peppers (from a can, packed in adobo sauce)
• 1 t. adobo sauce (from the chipotle pepper can)
• 1 c. chicken stock or broth (or 1 c. water and 1 t. chicken base)
• ¼ c. fresh lime juice

Steps

1. Prepare roast, making sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with 1 t. salt, reserving the remaining 1 teaspoon. Set aside.
2. In a blender or food processor, combine the sauce ingredients; blend until smooth; set aside.
3. Warm a heavy bottomed pot over medium-high heat, until water droplets dripped over top sizzles. Add oil. Sear all sides of beef.