Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, barbacoa (slow-cooked ox cheeks). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Barbacoa (Slow-cooked ox cheeks) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Barbacoa (Slow-cooked ox cheeks) is something that I have loved my whole life. They’re fine and they look fantastic.
Barbacoa (Slow-cooked ox cheeks) I used ox cheek in this recipe but it is normally made with beef cheeks. NOTE: This recipe calls for a lot of salt but it is needed. Coat beef cheeks with olive oil.
To begin with this recipe, we have to prepare a few components. 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):
- Take 1 kg ox cheeks
- Prepare 1 tbsp olive oil
- Get 40 g salt
- Prepare 1 1/2 teaspoons ground cumin
- Make ready to taste Freshly ground black pepper
- Take 500 ml water
- Take 1/2 Spanish onion, thickly sliced
- Make ready 3 garlic cloves, thickly chopped
Serve on warm corn tortillas topped with pickled cabbage. These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce. Barbacoa Beef is a melt in your mouth, easy to cook meal that you can make in your slow cooker, pressure cooker, or in the oven!
Steps to make Barbacoa (Slow-cooked ox cheeks):
- 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.
- Pour water into a slow cooker or crockpot.
- 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.
- 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.
It's a delicious way to cook chuck roast and included, chilis in adobo sauce, garlic, cumin, limes, and a hint of cloves. Sometimes also sold as 'ox cheeks,' they are exactly as the name suggests, the facial cheeks of a cow. Here's all you need to know to perfectly smoke beef cheeks: Start with a well trimmed muscle. Rub generously with a simple blend of coarse black pepper and kosher salt. Rinse the beef cheek in cold water and pat dry with a paper towel.
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