Chef Steven Marks Beef barbacoa

  • Prep time 24Hr
  • Cook time 9Hr, 20Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Brisket
  • Serves 4

This Beef Barbacoa features tender, slow-cooked brisket marinated in a zesty blend of lime, tomatoes, and spices, creating rich, melt-in-your-mouth meat. Serve it with rice, black beans, tortillas, and fresh toppings for a delicious, flavour-packed meal.

Ingredients

  • 900g point-end brisket, deckle off
  • 2 tins diced tomatoes with juice
  • 240ml chicken stock
  • 60ml red wine
  • 2 tbsp lime juice
  • 1 ½ tsp dried ground cumin
  • 1 tsp dried oregano
  • 1 jalapeño, sliced and deseeded
  • 3 tbsp ground coriander (cilantro)
  • 1 large onion, thickly sliced
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

Method

Marinate the Brisket:
Combine all ingredients, along with the brisket, in a zip-lock bag. Allow to marinate overnight, turning the bag over at least once.

Cook the Brisket:
Remove the brisket from the marinade. Heat 2 tbsp of olive oil in a large, heavy skillet over medium-high heat. Brown the brisket well on all sides, but leave the centre raw.

Place the browned meat in a slow cooker, along with the marinated ingredients from the bag. Cook on low for 8 hours or on high for 6 hours. The meat should be fork-tender.

To Serve:
Shred the meat using a fork. Serve with black beans and rice, or tortillas, and accompaniments such as tomato salsa, fresh coriander (cilantro), fresh chilli, sour cream, and lime wedges