Barbacoa (Slow-cooked ox cheeks)
Barbacoa (Slow-cooked ox cheeks)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, barbacoa (slow-cooked ox cheeks). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Traditionally, barbacoa is cooked over an open fire, or in a pit dug in the ground that has been covered with maguey leaves.

Barbacoa (Slow-cooked ox cheeks) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Barbacoa (Slow-cooked ox cheeks) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
  1. Get 1 kg ox cheeks
  2. Take 1 tbsp olive oil
  3. Take 40 g salt
  4. Get 1 1/2 teaspoons ground cumin
  5. Get to taste Freshly ground black pepper
  6. Prepare 500 ml water
  7. Get 1/2 Spanish onion, thickly sliced
  8. Take 3 garlic cloves, thickly chopped

Instead, it refers to the method of cooking the beef. Traditionally, in the Caribbean where it originated and later in Mexico, barbocoa meat is slow cooked in. This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! This beef barbacoa is a perfect protein for batch cooking!

Instructions to make Barbacoa (Slow-cooked ox cheeks):
  1. Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
  2. Pour water into a slow cooker or crockpot.
  3. Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
  4. Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.

You can easily make on the weekend and serve in a variety of different ways like tacos, burrito. Slow Cooker Barbacoa Burritos are the easy alternative to take-out. These Slow Cooker Barbacoa Burritos check all those boxes! You can do a good share of the prep work ahead of time so that getting dinner on the table is easier than swinging through the. This Barbacoa Recipe is made in the slow cooker or Instant Pot for easy and flavorful shredded Barbacoa is slow cooked beef that's cooked over an open fire or in a hole that's Plus, if I'm being completely honest, beef tongue and cheek kind of gross me out.

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