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  • Kenji's Barbacoa (for beef or pork cooked in chile sauce)

     marg-cdn2 updated 1 month, 4 weeks ago 4 Members · 12 Posts
  • marilynfl

    Member
    March 26, 2021 at 1:27 pm

    While this recipe was designed for beef (after Chipotle’s barbacoa), I’d previously made it three times using pork butt to utter happiness and once with a beef roast that I wasn’t happy with. Too dry. Back in PA, a large grocery store was offering BOGO on chuck eye roasts and bones were reasonable as well, so yesterday I made a batch the way the recipe was designed– using beef. It tastes wonderful, but–honestly–not enough that I would pay full price for beef when pork works out just as well.

    1 whole dried chile New Mexico

    1 whole chile ancho or pasilla

    1 whole chile negro

    1 quart low sodium store-bought or homemade chicken stock, divided

    3 tablespoons vegetable or canola oil, divided

    1 pound oxtails **see NOTE

    1 small onion, finely sliced

    6 medium cloves garlic, smashed **see NOTE

    2 teaspoons ground cumin

    1/2 teaspoon ground cloves

    2 teaspoons dried oregano

    4 chipotle chilis packed in adobo, roughly chopped **see NOTE

    2 tablespoons adobo sauce (from can) **see NOTE

    1/4 cup apple cider vinegar

    2 teaspoons fish sauce

    1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless short ribs

    Kosher salt and freshly ground black pepper

    2 whole bay leaves

    Sides: Warm corn tortillas, onions, cilantro, salsa, limes

    Directions

    1. Preheat oven to 275 F. After deseeding and pulling off any internal stems, I zapped the dried chilies in the microwave for 45 seconds then added 2 cups of warm homemade chicken broth and covered with saran wrap. Set aside. [See link for dry roasting.]

    2. Using a heavy, lined Dutch oven, saute bones in 1 TBL of oil until browned. Set aside.

    3. Saute onions and garlic in 2 TBL oil until soft and golden (10 minute). Add spices, chipotle (see NOTE), vinegar and 2 Cups of chicken broth. Simmer until half reduced and then puree.

    4. Add soaked chilies and liquid to the blender along with fish sauce (1 minute).

    5. Still using a heavy Dutch oven, add meat, bones, bay leaves, and sauce, then bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook for 4 hours (see NOTE). Remove meat and reduce sauce to half the amount. Or whatever makes you happy.

    Marilyn’s Notes:

    I’m not sure what kind of bones I used. They weren’t oxtail but they were meaty and worked very well.

    Used 3 lbs of chuck eye and 1 pound of brisket

    Only used 3 smashed garlic because I’m me.

    Only used 1 chipotle chili and 1 TBL sauce because, again, I’m me and have respect for my few remaining taste buds.

    I baked mine for 4:45 hours. Fork slide right in and back out on both the chuck and the brisket. It did not at 4 hours.

    My only complaint is not knowing how much salt to add. Since I don’t make meat that often, it’s better for me to have a base amount to work with.

    Check out the entire post to see how to dry roast the chilies and other Kenji hints.

    https://www.seriouseats.com/recipes/2012/04/print/tender-beef-barbacoa-chipotle-tacos-recipe.html

    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
    • This discussion was modified 2 months, 2 weeks ago by  marilynfl.
  • marilynfl

    Member
    March 26, 2021 at 1:34 pm

    Cannot seem to get rid of displayed formatting criteria. Tried the EDIT/POST trick, but it’s not working. I pulled the word chile from the line below (where the formatting isn’t displaying, but no luck).

    • marilynfl

      Member
      March 26, 2021 at 1:37 pm

      Also, where are the tags displayed? I specifically did this to add tags.

      • This reply was modified 2 months, 2 weeks ago by  marilynfl.
      • paul

        Administrator
        March 26, 2021 at 1:54 pm

        tags would be displayed under the first post under where your name is with a little tag icon. It looks like you did not input them properly. when you first go to input a tag and start typing a word, the system will auto-search if the tag exists already if it does you select it. If it doesn’t you type in the full word and then you will see it in the tag field (before you click the Post button) if you want to add another tag you repeat the process. each time you add a tag you’ll see it appear in the tag field with a little x next to it. If you click the x the tag will be removed.

  • marilynfl

    Member
    March 27, 2021 at 3:32 pm

    Got it. I’d picked those three tags before but must not have hit the POST button. Thanks.

    • paul

      Administrator
      March 27, 2021 at 4:03 pm

      👍

  • karennoca

    Member
    April 1, 2021 at 12:44 pm

    I made this recipe a long time ago, could not understand why using oxtails unless it was for the bones? I recall it being ok, will have to try your version because all the ingredients are great.

    • marilynfl

      Member
      April 1, 2021 at 2:27 pm

      Karen, I put most in the freezer, but have eaten three small servings over basmati rice. The first time I just had meat, sauce & rice. It was good, but the flavor was intensely one-note. Since then I’ve topped off the meat with cilantro, lemon juice, avocado and today…a fried egg. Each component added a new dimension–bright citrus, herbs and creaminess–to the dense meaty sauce. I plan to try it stuffed in a flour or corn tortilla with salted radish slices next.

      • marilynfl

        Member
        April 1, 2021 at 2:28 pm

        Also, professional chefs/bloggers get to write off ingredient expenses, right? So maybe they don’t mind paying $10-$13 pound for oxtails.

  • marg-cdn2

    Member
    April 13, 2021 at 4:34 pm

    I made it again last night but with a bottom round instead of a blade. I know these terminologies do not cross the border well, but it’s still beef. So I wonder, do you agree that it tastes better after a few days in the fridge??

    • marilynfl

      Member
      April 14, 2021 at 4:41 pm

      Since it’s just me now, the meat did sit in the sauce for a few days. I think I reduced the sauce a bit too much because it’s almost too intense now. But I had tasted it right out of the oven and it was pretty tasty then too.

      • marg-cdn2

        Member
        April 14, 2021 at 5:37 pm

        OK. Me too. I think I may skip this overnight step if I really want it immediately. Thanks for posting the recipe.

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