Crockpot Barbacoa Cooked To Perfection


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Crockpot Barbacoa

Barbacoa

Barbacoa is a beef brisket, slow cooked to perfection. Crockpot Barbacoa is great on tacos, in burrito bowls, served over rice, and even on top of a pile of mashed potatoes. This meal is delicious! It’s great smoked slowly, but I prefer to use the slow cooker, as my schedule doesn’t always allow for spending hours smoking a great cut of meat. Try this recipe out. You won’t be disappointed. This is a family favorite in my house, and I’m sure it will be a favorite in yours as well.

Crockpot Barbacoa Ingredients:
  • 4-6 Pound Beef Brisket
  • 3/4 Cup Beef Stock
  • 1/3 Cup Cider Vinegar
  • Juice From a Few Limes
  • 1 Tablespoon salt
  • 4 Dry Bay Leaves
  • 1 Tablespoon Brown Sugar
  • 3 Tablespoons Garlic Chopped
  • 1 Red Onion Chopped
  • Salt and Pepper to Taste
  • 1 Teaspoon Ground Cumin
  • 5 Chipotle Peppers Chopped and Adobo Sauce from the Peppers

Directions:
  1. Mix all the ingredients together except the bay leaves and the beef stock.  These will be used later.
  2. Trim some of the fat off of the brisket, but keep some on there, as it keeps the brisket nice and moist.  You may need to cut the brisket in half to fit it comfortably into your crock pot.
  3. Heat 3 tablespoons oil nice and hot, and brown both sides of your beef brisket.
  4. Add the browned beef brisket to the crock pot.  Spread half the mixture over the beef brisket.  Flip the brisket and repeat.
  5. Add stock and bay leaves to cover the brisket.
  6. Put the lid on, and cook on high for 4 hours, and then turn the crock pot to warm.
  7. Let the meet sit in the crock pot for 5-7 hours.  This can also be cooked the night before, and left on warm overnight.  Sitting on warm for hours will help create a juicy brisket, that will shred easily.
  8. I take mine out of the crock, trim the fat, and shred the meat on a cutting board.  After I shred the beef, I return it to a large bowl, and drizzle the meat with the cooking liquid.  You want to use enough liquid to get the meat nice a moist, but not too much liquid.

Barbacoa is best cooked slow, but can also be cooked on high for 5-6 hours and ready to eat. It won’t be as moist, but still will taste great. It’s burrito night in my house when I make Crockpot Barbacoa. We make some fresh pico to go with and a fresh batch of white rice with cilantro and lime. It’s totally up to you how you eat this delicious dish, but I normally make a burrito night out of it.

Barbacoa

~Ashley

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