Slow Cooker Barbacoa Beef - Real Food - Dump and Go Dinner
12
Servings
11
Ingredients
0
Comments
This barbacoa beef is versatile and feeds a crowd! It is cooked in the slow cooker, shredded and added back to the sauce to keep it moist.
12
Servings
11
Ingredients
0
Comments
Ingredients
- 6 pounds Beef Brisket
- 2 tablespoons mince Chipotle Peppers in Adobo Sauce
- 1 ½ cups dice Onion
- 3 ⅓ tablespoons mince Garlic, Cloves
- 5 whole Bay Leaf
- 2 teaspoons Cloves, Whole
- 1 tablespoon Kosher Salt
- 1 cup juice Lime
- ½ cups Apple Cider Vinegar
- 5 cups Beef Bone Broth/Stock
- 24 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide meat into indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker.
- Cook on HIGH for 4 hours or LOW for 6-8 hours.
- Discard fat and shred meat.
- To serve, place meat in large bowl and ladle sauce over meat one at a time until moist but not overly saturated.