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A delicious and spicy Barbacoa beef dish, topped with fresh cilantro, radishes, and sour cream

Slow Cooker Barbacoa Beef

A delicious and tender beef barbacoa recipe cooked in a slow cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 350
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 pounds beef brisket or beef shank
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 jalape ño pepper sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • 2 dried arbol chilies stemmed and seeded
  • 2 bay leaves
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika

Method
 

Instructions
  1. Preheat the slow cooker to low heat, approximately 275°F (135°C), to prepare for cooking.
  2. Season the beef with salt, assuming its presence, until it is evenly coated, then set aside.
  3. Sear the beef in a pan over medium-high heat, if possible, until browned on all sides, which should take about 2-3 minutes per side, but this step is speculative due to missing ingredients.
  4. Transfer the browned beef to the slow cooker, if it were properly prepared, and add any assumed aromatics like onions or garlic, though none are specified.
  5. Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and falls apart easily, indicating it is done.
  6. Shred the beef with two forks, if it reaches the desired tenderness, and return it to the slow cooker to absorb any remaining juices.
  7. Serve the barbacoa beef hot, garnished with any available toppings, though none are listed, and accompanied by sides like rice, tortillas, or vegetables, which are also not specified.