Beef Barbacoa

Beef Barbacoa

$22 Per Serving, $44.00
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Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
  • Beef Barbacoa
Beef Barbacoa

Beef Barbacoa

$22 Per Serving, $44.00

My most popular dish as a private chef - endlessly versatile and deeply flavorful. Grass-fed beef chuck, short rib, and oxtail seared in tallow and slow-braised in housemade chili paste and chicken bone broth. Smoked guajillo, ancho, and pasilla chilies give it depth; hours of low, slow cooking make it fall-apart tender. Tuck into tortillas with your favorite sauces and garnishes, or spoon over rice.
Ingredients

Housemade chicken bone broth (chicken, water, carrots, celery, yellow onion, leeks, black peppercorns, parsley, thyme), grass-fed beef chuck, grass-fed beef short rib, beef oxtails, yellow onions, housemade chili paste (Roma tomatoes, tomato paste, yellow onions, garlic, guajillo chilies, pasilla chilies, ancho chilies, cumin, cinnamon, oregano, cloves), garlic, oranges, coriander seed, bay leaf, black peppercorn, cinnamon bark, oregano.
Instructions

-Defrost beef in the fridge 24 hours before using
-Transfer beef to a skillet or pot and heat over medium heat until it reaches a gentle simmer
-Enjoy the beef atop tortillas or a rice bowl with any toppings and garnishes you like
How to Serve

Net Wt. 16oz (450g) Recommended serving size: 1 cup
Serves 2

-Serve warm over rice
-Use as a quick filling for enchiladas
-Top with guacamole or salsa
-Garnish with pickled red onions and cilantro
-Add shredded cheese or dollop sour cream
-Add to shakshuka with beans for a hearty, protein-packed breakfast
-Streamline assembling enchiladas and use the beef as a filling

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