Beef Barbacoa

  • LeighN Posted: 07/07/10
    Worthy of a Special Occasion

    We enjoyed this recipe thoroughly and will definitely make it again. I had to buy 2 steaks to equal the weight used in the recipe. Since one steak was on top of another I added 1/2 cup more water. I also used regular chili powder instead of the ancho suggested. I served it with black beans, sauteed onions & peppers and other burrito/taco toppings. The recipe also makes enough for a lot of leftovers so made the Eggs Barbacoa the next morning.

  • 96bluedevil Posted: 06/24/10
    Worthy of a Special Occasion

    After cooking like the directions stated, the beef came out like a brick. I really wonder if you need to add more liquid. It seems that the 1 c of water all evaporated and 3 hours of cooking beef turned it into a plank.

  • EddieV Posted: 07/26/10
    Worthy of a Special Occasion

    This recipe has gotten an unfair rap. I followed the recipe, and I was rewarded with a mound of delicious barbacoa. Which is great to have on hand because it works well with so many things and can be defrosted and used to fill out any meal: breakfast, lunch, or dinner.

  • bob1111 Posted: 06/03/12
    Worthy of a Special Occasion

    There is no way anyone that followed this recipe to a tee and after the 3 hour oven jaunt didn't come out with a black hunk of meat. I would really like to know what kind of a Dutch oven you used because after 3 hours at 300, there was not a drop of moisture left, let alone enough for a broth. Word to the wise to anyone making this recipe, continually check it while it's in the oven to ensure that you have enough water in there. I only wish I read this site before I embarked on cooking it.

  • ibetravlin Posted: 07/03/13
    Worthy of a Special Occasion

    We thought this was delicious and easy. Plan to make double batch next time to freeze. Used 1 cup beef stock plus maybe 1/2 cup water, just in case, and cooked 3 hrs at 300 in Dutch oven. There was plenty of liquid. Maybe others' lids were not tight? Can always add foil topper before putting lid on to improve seal. Also read an external blog that stressed the importance of using chil-E powder, not chil-I powder. Might have missed that otherwise. Great taste and great alternative to going out to the high fat, high salt burrito place!


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