Beer-Braised Barbacoa Recipe: Tender, Flavor-Packed Slow Cooked Beef

Smoky and richly flavored, this barbacoa is ideal for tacos or served with rice and beans—finish with chopped onion, cilantro, salsa, and a squeeze of lime.

• ▢ 3 cloves whole
• ▢ 1/4 tsp ground cumin
• ▢ 1 tbsp ancho chili powder or regular chili powder
• ▢ 1 tsp dried oregano
• ▢ 4-5 garlic cloves, whole
• ▢ 2 bay leaves
• ▢ 1 cup beef broth
• ▢ Salt, to taste
• ▢ Ground black pepper, to taste
• ▢ 2 tbsp neutral cooking oil
• ▢ 4 lbs boneless chuck roast or beef cheek cut into large chunks, excess fat trimmed
• ▢ 1 12 oz can Mexican lager (such as Modelo or Dos Equis)
• ▢ ½ white onion

Top with:

• ▢ chopped white onion
• ▢ chopped cilantro
• ▢ your favorite spicy salsa
• ▢ a squeeze of lime juice

• Make the braising liquid: In a blender combine the ground cumin, whole cloves, chili powder, dried oregano, bay leaves, garlic cloves and beef broth. Blend until smooth and set aside.
• Season the beef generously with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over high heat.
• Sear the beef on all sides until well browned, working in batches to avoid crowding. Browning creates a deeper, richer flavor. Remove the browned pieces and set aside.
• Deglaze the pot with the beer, scraping up any browned bits from the bottom. Return the beef to the pot, add the chopped onion and the blended braising liquid, and stir to combine.
• Bring to a gentle simmer, then lower the heat to medium-low. Cover and cook for 3–4 hours, until the meat is fork-tender and shreds easily.
• Shred the meat directly in the pot, stirring it into the braising liquid so it soaks up the flavors. Taste and adjust salt and pepper as needed.
• Serve warm: spoon the barbacoa into charred corn tortillas or alongside rice and beans. Top with chopped onion, cilantro, spicy salsa and a squeeze of lime.

Notes