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A plate with a pot of slow cooker barbacoa beef and lettuce leaves on the side

Slow cooker barbacoa beef

A star rating of 3.6 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

You can leave this barbacoa beef in the slow cooker during the day if you're entertaining. Serve in lettuce cups, tacos, or over rice with vegetables

Nutrition: Per serving (1 cup)
NutrientUnit
kcal186
fat11g
saturates5g
carbs2g
sugars2g
fibre1g
protein18g
salt0.22g
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Ingredients

  • 3 tbsp chipotle paste
  • 1 red onion , roughly chopped
  • 2 garlic cloves , crushed
  • pinch ground cloves
  • 2 limes , juiced
  • 100ml cider vinegar
  • 3 bay leaves
  • 500ml low-salt chicken stock
  • 1 bunch coriander , roughly chopped
  • 1kg brisket , cut into large pieces

To serve

  • 2 Little Gem lettuces , jalapeño chilli slices and half-fat crème fraîche

Method

  • STEP 1

    Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.

  • STEP 2

    Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.

  • STEP 3

    Serve with the lettuce cups and jalapeño chilles and crème fraîche.

Recipe from Good Food books, August 2017

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A star rating of 3.6 out of 5.18 ratings
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