Slow Cooker / Pressure Cooker Barbacoa Beef

Dinner table with bowls of beef, tortillas and vegetables

Recipe by Molly
at missmollymakes.com

5 from 1 vote

Slow Cooker / Pressure Cooker Barbacoa Beef

Looking for a delicious and easy dinner recipe? Look no further! This recipe is sure to be a hit at your next gathering with its tender, flavourful beef that's perfect for tacos, burritos, or simply served with rice. Try it out today!

Prep Time15

Cook Time4

Total Time4 15

Servings:

Calories: 352kcal

Equipment

Slow/Pressure Cooker or a Casserole dish with a lid

Ingredients

1½-2 kgs (3½-4 lb) chuck beef roast / brisket / ribs / cheeks cut into large cubes, size of your palm
3 tsp (3 tsp) salt
3 tsp (3 tsp) ground black pepper
½-2 tsp (½-2 tsp) cayenne pepper or chili powder
1 (1) large red/yellow/brown onion diced
3-4 tsp (3-4 tsp) chipotle chillies in adobo
4-5 cloves (4-5 cloves) garlic minced
1½ tsp (1½ tsp) dried oregano
1 tsp (1 tsp) ground cumin
¼ tsp (¼ tsp) ground cloves
½ tsp (½ tsp) paprika
3 (3) bay leaves
¼ cup (¼ cup) lime juice
2 tsp (2 tsp) beef stock powder
1½ cup (1-1½ cup) water

Instructions

In a bowl, mix the seasoning mixture for the chuck roast. Then, cube up the chuck roast into about 4-inch cubes. Season them with the spice mixture.
Using your cooker’s ‘sauté’ setting or a large frying pan over medium heat. Add 1-2 tbsp oil, then brown beef on all sides before transferring all ingredients to the cooker.
After all the meat has been seared, add all ingredients and transfer to your cooker or casserole dish as necessary.

Slow Cooker

Cover and cook on ‘Low’ setting for 6-8 hours. The beef should be easy to pull apart, if it isn’t, continue cooking until it is. Check at the 4-hour mark and additional time as necessary. The beef should be easy to pull apart, if it isn’t, continue cooking until it is. Add more water/beef stock if necessary to ensure beef is mostly covered.

Pressure cooker

Cook on ‘high’ for 45 minutes then allow the pressure to naturally release. The beef should be easy to pull apart, if it isn’t, return to pressure for 10 more minutes before depressurising immediately.

Oven

Preheat oven to 160°C/320°F. Cover with lid or tightly wrapped aluminium foil and place in oven to slow cook for 6-8 hours. Check at the 4-hour mark and additional time as necessary. The beef should be easy to pull apart, if it isn’t, continue cooking until it is. Add more water/beef stock if necessary to ensure the beef is mostly covered.

Finish

Remove the beef and transfer it to a plate or serving dish, leaving the liquid in the cooker. Pull apart as desired, set aside and remember to discard the whole spices.
Add as much cooking liquid to the shredded beef as desired. Season to taste. You can always add more cumin, oregano or garlic etc.
See serving suggestions and enjoy!

Notes

Serving Suggestions:

Tacos: Serve the beef on warm tortillas (flour or corn) and add your favourite toppings such as pickled red onion, fresh coriander/cilantro, crumbled cheese and a squeeze of lime juice.
Burritos: Another popular way to enjoy this meat is in a burrito. Wrap the beef in a warm tortilla with rice, beans, and your favourite toppings. Add some guacamole or sour cream for a creamy finish.

Rice bowls: The beef also makes a great protein for rice bowls. Layer the beef over a bed of rice and add your favourite toppings such as sliced avocado, diced tomatoes, and chopped lettuce.

Salads: For a lighter option, use the beef as a topping for a salad. Start with a bed of greens and add the beef, sour cream, cheese, shredded lettuce, tomatoes, and any other vegetables you like. Top with hot sauce for a yummy healthy meal.

Burgers / Sandwiches: For a quick and easy lunch, use the beef as a filling for a burger or sandwich. Pile the meat on a roll with some slaw or sliced onions and capsicum/peppers.

These are just a few serving suggestions for my barbacoa beef. Feel free to get creative and try it in your favourite dishes!

Nutrition