BEEF RECIPES
Beef is the star of the show in these Mexican recipes! Check out these recipes to make great meals for the whole family.
Beef Recipes
Beef Barbacoa
From 'The Road to Mexico' by Rick Stein
The word barbecue comes from Barbacoa, even though these methods of cooking are very different. Barbacoa is the slow cooking of meats, traditionally in a pit in the ground but that part is less common nowadays. Ingredients
- 3 tbsp chipotles en adobo
- 1 onion, sliced
- 6 cloves garlic, chopped
- 5 cloves, ground
- 1 tsp oregano
- 100ml cider vinegar
- Juice of 3 limes
- 2-2.5kg beef brisket joint
- 30g lard
- 2 tsp salt
- 500ml beef stock
- To Serve
- Handful radishes, thinly sliced
- Pickled jalapenos, sliced
- Handful coriander, roughly chopped
- 24-36 corn tortillas, warmed
- Your choice of salsa
- 2-3 avocados, stoned, peeled, and sliced
- 2-3 limes cut into wedges
Recipe
- Mix the chipotles en adobo with the onion slices, garlic, cloves, oregano, cider vinegar, and lime juice. Smear the mixture all over the beef; then put the smeared beef in a dish and cover well. Refrigerate for a couple of hours.
- Drain the marinade from the beef and reserve it.
- Preheat the oven to 160°C.
- Heat the lard in a large flameproof casserole dish and brown the brisket on all sides. Deglaze the pan with 150ml of water.
- Add the reserved marinade to the pan together with the salt, beef stock, and the brisket. Bring the liquid to the boil, then immediately cover the casserole dish with a tight-fitting lid (or double layer of foil) and transfer it to the oven. Cook for about 4 hours, checking it every hour or so and adding a little water if it looks like it is drying out.
- When the meat is ready it should be very tender and easy to pull apart with 2 forks. Transfer it to a board while you reduce the cooking juices, if necessary, to about 250-300ml.
- Once you have shredded the meat, mix it with the cooking juices to coat. The meat should be moist, not swimming in sauce.
- Serve it in warmed tortillas, topped with radishes, jalapenos, and chopped coriander. On the side, serve the salsa, avocado, and lime wedges.
Monday to Thursday 9am to 5pm
