Oven-Barbecued Beef
Barbacoa de Carne al HornoMexican barbacoa is traditionally cooked in a pit, but these days we aren't likely to dig a pit when we can emulate the flavor and tenderness of barbacoa by roasting the meat slowly in a home oven. Beef chuck roast is a good cut for this cooking method. The meat can be shredded for great tacos and burritos, or served in chunks with beans and rice. Don't forget the guacamole and fresh salsa.
Ingrediënten
Makes 6 to 8 servings
- 1 3-pound boneless beef chuck roast
- ½ cup canned fat-free reduced-sodium chicken broth
- 1 large white onion coarsely chopped
- 4 plum tomatoes cored and chopped
- 6 medium garlic cloves peeled and thinly sliced
- 2 bay leaves
- 2 teaspoons dried oregano Mexican variety preferred, crumbled
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- ¼ teaspoon crushed red pepper
Instructies
- Put the meat in a large ovenproof casserole dish or Dutch oven.
- Add the remaining ingredients to the dish.
- Turn the meat 2 to 3 times to distribute the ingredients.
- Seal tightly with aluminum foil and refrigerate at least 2 hours or up to overnight.
- Remove the meat from the refrigerator about 1 hour before cooking.
- Preheat the oven to 300°.
- Then, roast the meat, covered, until falling-apart tender, about 4 hours.
- Transfer the meat to a large platter.
- Pour the juices into a strainer over a large saucepan, pressing on the solids to extract the juices.
- (There will be about 1½ to 2 cups of liquid.
- ) Discard the debris.
- Bring the broth to a boil over high heat and cook until reduced to about 1 cup.
- When meat is cool enough to handle, separate into chunks or shred it.
- Discard fat and connective tissue.
- Put the meat into the reduced pan juices.
- Add salt, if needed.
Notes / Tips / Wine Advice:
Serve hot
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