To prepare traditional Mexican or Caribbean Barbacoa you’d be expected to dig a large pit in the ground, light a massive fire in it and when the flames had died down to embers, you’d chuck in a whole sheep or goat, cover it in leaves and slow cook it for several hours. Sounds like a fun weekend to me, but I’m not sure my wife would be too happy about the massive pit in the garden. Much easier to use our lovely DeliVita to recreate the end result. We’re braising the meat in a tasty, punchy Mexican broth to add to the smoke flavour.
Recipe courtesy of ‘Fired Wood Oven Cooking’
2 tbsp Beef Dripping
6 Medium Garlic Cloves, Crushed
1 Small Onion, Finely Sliced
1 tbsp Ancho Chilli Powder
4 Chipotle Chillies Packed in Adobo, Roughly Chopped, with 2 tbsp Adobo Sauce or 4 tbsp Chipotle Paste
2 tsp Ground Cumin and Dried Oregano
½ tsp Ground Cloves
2 Bay Leaves
2-2 ½ kg Beef Brisket, Chuck or Boneless Short Rib, kept whole
500ml Beef Stock
Maldon sea salt and Freshly Ground Black
Add the beef dripping, garlic and onion to a large Dutch oven style pot (or similar) and cook in your DeliVita until softened.
Add the ancho chilli powder, chipotle chillies, cumin, cloves, bay leaves and oregano to the pot and cook for 1 – 2 minutes until the flavours are released.
Stir in the beef, then add the stock and season with salt and black pepper. Bring to the boil, then cover with a lid and cook gently for about 4 hours until the beef is very tender and pulls apart easily.
Remove the beef from the pot and reduce any remaining juices for 5 minutes. Shred the meat and mix back in with the cooking juices.
Serve with warm corn tortillas and a selection of your favourite dips. Dress with fresh sliced onions, coriander, salsa, and squeezed lime as preferred.
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