Beef Barbacoa

Ingredients:

Ingredients for Crock-Pot:

  • 2 lbs beef rump roast, grass-fed
  • 6-8 garlic cloves, peeled
  • 2-4 bay leaves
  • ¼ cup apple cider vinegar
  • ¼ beef or chicken broth (or sub water)
  • 1 yellow onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ tablespoon smoked paprika (optional)

 Ingredients for the Skillet

  • 1 tablespoon butter, coconut oil, or bacon fat
  • 1 onion, quartered and sliced
  • 3 cloves garlic, minced
  • 1-2 bell peppers, quartered and thinly sliced
  • ½ jalapeño, minced (optional)
  • 1 16oz can tomato sauce
  • 1 12-16oz can green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground red pepper (optional)
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • Salt and pepper, to taste

Bone Broth.jpg

Instructions:

  1. Place the Crock-Pot ingredients into the Crock-Pot, mix, cover and cook for 6 hours on high or 8 hours on low.

 Once the roast is done cooking:

  1. Pull out the meat and shred it on a plate with forks.
  2. Discard the liquid mixture.
  3. Heat the oil on medium in a large skillet, add onions, and sauté until translucent, about 5 minutes.
  4. Add the garlic cloves, bell paper, jalapeño, and spices to the skillet, cooking for 1-2 minutes longer.
  5. Add shredded meat, tomato sauce, and green chilies. Mix thoroughly.
  6. Simmer for 10-15 minutes more or until bell peppers are tender.
  7. Serve on salad or tortillas.