- Pulled Beef:
- 3 1/2 pounds beef brisket
- 1 white onion, halved
- 3 cloves garlic
- 3 bay leaves
- salt to taste
- water to cover
- Sauce:
- 6 small guajillo chile peppers, seeded and deveined
- 2 small ancho chile peppers, seeded and deveined
- 3 tablespoons white vinegar
- 2 cloves garlic
- 4 whole cloves
- 3 whole allspice berries
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon ground ginger
- 1 pinch ground cinnamon
- salt to taste
- Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
- Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
- Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
- Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
- Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.
08/17/2019
recipepes.com
beef barbacoa (barbacoa de res), recipe
PT15M
PT1H
5
455 calories
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