Crock Pot Barbacoa Beef

By JJMMBB

Ingredients

• 4 chipotle peppers (from a can), finely chopped, plus all the adobo sauce they sit in
• 1 red onion, roughly chopped
• 1 head of garlic, peeled and cloves smashed
• 1 bunch cilantro, chopped
• 5 dry bay leaves
• 1 tablespoon salt
• 4 to 6 cups (1 to 1.5 litres) beef or chicken stock
• 1/2 cup (125 ml) cider vinegar
• juice of 4 limes
• 5 to 7 lb (2.2 to 3.2 kg) beef brisket or stewing beef

Preparation

Step 1

Place all the ingredients except for the beef directly into your slow cooker and stir them around until they’re fairly well combined. Add in the beef and put on the lid. Cook on low for 6 to 8 hours, until the meat is cooked through and can be shredded easily when pulled with a fork.

When it’s done, remove the meat from the slow cooker and place it on a rimmed baking sheet or in a large bowl, then use two forks to shred the meat. Place the shredded beef in a large serving bowl and pour over a few ladlefuls of the cooking liquid (you want the meat to be moist but not drowning in the liquid). Serve in tortillas topped with quartered cherry tomatoes or salsa, onion slices, fresh cilantro and an extra squeeze of lime juice