Recipe of Barbacoa (Slow-cooked ox cheeks) in 16 Minutes for Young Wife

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, barbacoa (slow-cooked ox cheeks). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Traditionally, barbacoa is cooked over an open fire, or in a pit dug in the ground that has been covered with maguey leaves.

Barbacoa (Slow-cooked ox cheeks) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Barbacoa (Slow-cooked ox cheeks) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):

1. Get 1 kg ox cheeks
2. Take 1 tbsp olive oil
3. Prepare 40 g salt
4. Prepare 1 1/2 teaspoons ground cumin
5. Prepare to taste Freshly ground black pepper
6. Make ready 500 ml water
7. Get 1/2 Spanish onion, thickly sliced
8. Take 3 garlic cloves, thickly chopped

This slow cooker barbacoa recipe is your ticket to amazing Mexican. Barbacoa is not actually a type of meat. Instead, it refers to the method of cooking the beef. Traditionally, in the Caribbean where it originated and later in Mexico, barbocoa meat is slow cooked in.

Instructions to make Barbacoa (Slow-cooked ox cheeks):

1. Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
2. Pour water into a slow cooker or crockpot.
3. Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
4. Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.

It's almost not fair, how easy this Slow-Cooker Barbacoa is to make! Based on how delicious it is, one might think that it has a million different ingredients and tons of steps. This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! This beef barbacoa is a perfect protein for batch cooking! You can easily make on the weekend and serve in a variety of different ways like tacos, burrito.

So that’s going to wrap it up with this exceptional food barbacoa (slow-cooked ox cheeks) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!