Bought a side of beef and have the cheek meat in the freezer so looking for a good barbacoa recipe.
Anyone got a good one?
Anyone got a good one?
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Barbacoa Recipe
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Last: 1 yr ago by FIDO*98*
I'm sorry for not following your prompt, but have you ever considered smoked and confit beef cheeks a la Leroy and Lewis?
Google "ArnieTex Barbacoa" and follow this guys video for barbacoa especial. Super easy and delicious.
I usually do 2 packs of check and a tounge. After trimming it isn't too greasy.
I usually do 2 packs of check and a tounge. After trimming it isn't too greasy.
Cheek meat, tablespoon of salt and a bay leaf. Cook over night in slow cooker then drain as desired. Once in a corn tortilla add cilantro and onion. Or just pico de gallo. Also remove fat if you want after it is cooked or just pull it all together.
Chunk it up in a Dutch oven with bbq seasoning, sliced onion, sliced jalapeño, and a couple bay leaves. Put on smoker with brisket and retrieve the next morning. Can put a lid on after a few hours. Next morning break it up, scrape all the crispy bits up, tortilla con cebolla y cilantro. You'll never eat slow cooker barbacoa ever again.
Sous vide Barbacoa
-trim and coat cheeks liberally in season-all and coarse pepper
-2 bay leaves
-1 3oz can chipotle peppers in adobo
-chopped garlic measured with your heart
-Vac seal
-24hrs in the hot tub at 170*
My Suegros request this for Sunday breakfast about once a month
-trim and coat cheeks liberally in season-all and coarse pepper
-2 bay leaves
-1 3oz can chipotle peppers in adobo
-chopped garlic measured with your heart
-Vac seal
-24hrs in the hot tub at 170*
My Suegros request this for Sunday breakfast about once a month
Ok yeah seeing this made me look for the Anova dealie I got off Amazon a couple black Fridays ago.
Are your cheeks thawed out completely? Are they fresh? Some of the markets I go to only have the frozen block form of cheek so I was curious.
Are your cheeks thawed out completely? Are they fresh? Some of the markets I go to only have the frozen block form of cheek so I was curious.
We clapping fresh cheeks in the RGV
Leroy & Lewis barbacoa recipe is the best. Look up videos on YouTube. Season with salt and pepper and smoke beef cheeks for 3-4 hours to get nice smoke flavor and bark and then confit in tallow for 4+ hours at 250-275 until falls apart and shreds. Last time I made it I did the confit step overnight for 12+ hours at 175 and came out greats. The tallow just adds so much additional flavor. You can throw in onions, tomatoes, jalapeños, garlic etc to the tallow confit if you want to provide some additional spice and flavor.
Do you do any browning or searing after?
Nope, and your end product will be very consistent after shredding and won't be super greasy. Aside from tasting great that's one of the bigger compliments my Suegra gives me about it.
Cheeks have been acquired. I'll post pics here Sunday morn
Excellent
Didn't drain it or anything, just shredded with forks. It's very good.
We usually drain and add back just a little bit, forgot to add, but was traveling this weekend. Glad y'all enjoyed it.
I bought beef cheeks but didn't follow my own advice. I chickened out due to time constraints and decided to make Barbacoa instead.
I seasoned them with 2 parts 16 mesh black pepper/1 part kosher salt and smoked at 275-300 for a couple hours. Then I wrapped them in foil and cooked them in a 325 degree oven until tender, about 3 more hours.
I then shredded them in a colander set over a pot to let some of the fat drain away. It was still plenty juicy from the collagen.
It was amazing. It had some peppery bark that didn't shred, so I chopped it up and added it back for some crunchy textures with the shredded beef. Would make again, 10/10.
I seasoned them with 2 parts 16 mesh black pepper/1 part kosher salt and smoked at 275-300 for a couple hours. Then I wrapped them in foil and cooked them in a 325 degree oven until tender, about 3 more hours.
I then shredded them in a colander set over a pot to let some of the fat drain away. It was still plenty juicy from the collagen.
It was amazing. It had some peppery bark that didn't shred, so I chopped it up and added it back for some crunchy textures with the shredded beef. Would make again, 10/10.
That looks really good my man. I'd mow down those green beans too
Thank you! Those green beans were fresh from my in-laws garden! The kids had fun picking and eating green beans and cucumbers right off the plant.
I definitely want to smoke it next time I get some cheeks. I did drain mine a bit but it was still a bit...wet, for lack of a better term. Tasted fine, though. I like the idea of smoky crispy bits in it.
5lbs of cheeks Vac'd and sealed because LaFours stirred some inspiration.
Will marinate in the bag until Saturday and then into the hot tub until Sunday morning because I love my Suegros and cunados
Will marinate in the bag until Saturday and then into the hot tub until Sunday morning because I love my Suegros and cunados
Bought some cheeks yesterday at HEB. No wagyu so just whatever is their standard.
About 2.75 lbs.
I plan trim if necessary later today and coat in S&P. Tomorrow I'll put in the egg for 3 or 4 hours, then move to a slow cooker or transfer to a dutch oven and just back on the grill.
I'll make a adobe with some dried ancho and guajillo I have in the pantry.
I'm debating if I want to go more hybrid and config in some wagyu tallow for a couple of hours before adding the adobo to the mix? I may just add a couple of dollops to the adobo when I put the cheeks in the pot to make up for not having wagyu cheeks.
About 2.75 lbs.
I plan trim if necessary later today and coat in S&P. Tomorrow I'll put in the egg for 3 or 4 hours, then move to a slow cooker or transfer to a dutch oven and just back on the grill.
I'll make a adobe with some dried ancho and guajillo I have in the pantry.
I'm debating if I want to go more hybrid and config in some wagyu tallow for a couple of hours before adding the adobo to the mix? I may just add a couple of dollops to the adobo when I put the cheeks in the pot to make up for not having wagyu cheeks.
Staff - take out the trash.
I bought some also last week. Looked at the packages and they were labeled as tripas and were $2.49/lb. I grabbed 2 packages before I showed them the mistake. They come from the packer already packaged and labeled so it didn't cost HEB anything. I called one of the hispanic dudes over that works the meat department and said "these are the funniest looking tripas I've ever seen." He grabbed the rest of them up and hauled em back into the back to relabel with their label and $4 plus /lb. So I got a deal, HEB got a deal and we were both happyGarrelli 5000 said:
Bought some cheeks yesterday at HEB. No wagyu so just whatever is their standard.
About 2.75 lbs.
I plan trim if necessary later today and coat in S&P. Tomorrow I'll put in the egg for 3 or 4 hours, then move to a slow cooker or transfer to a dutch oven and just back on the grill.
I'll make a adobe with some dried ancho and guajillo I have in the pantry.
I'm debating if I want to go more hybrid and config in some wagyu tallow for a couple of hours before adding the adobo to the mix? I may just add a couple of dollops to the adobo when I put the cheeks in the pot to make up for not having wagyu cheeks.
Turned out great.
Smoked for 4 hours then put in adobo sauce to braise. I realized after 3 hours I hadn't put the lid on the oven so I added a couple of cups of water along w/the lid. Let it braise for 1.5 hours more (4.5 total). I just kept the oven in the egg. moved inside when time to shred.
I started heating the dutch oven in the egg for the last 30 minutes of the cheek smoke. I put about 1/2 cup of wagyu lard in at the same time to make sure the end product had plenty of fat. More than enough and I spooned quite a bit out before adding teh shredded meat back to the adobo.
After shredding I put it back in the sauce. Before putting on a tortilla I transfered some meat/broth to a bowl and mashed some of the liquid out. I'd pour it back in the pot leaving the meat flatted in the bowl.
Also made a roasted tomatillo and serrano salsa and some HEB charro beans.
Smoked for 4 hours then put in adobo sauce to braise. I realized after 3 hours I hadn't put the lid on the oven so I added a couple of cups of water along w/the lid. Let it braise for 1.5 hours more (4.5 total). I just kept the oven in the egg. moved inside when time to shred.
I started heating the dutch oven in the egg for the last 30 minutes of the cheek smoke. I put about 1/2 cup of wagyu lard in at the same time to make sure the end product had plenty of fat. More than enough and I spooned quite a bit out before adding teh shredded meat back to the adobo.
After shredding I put it back in the sauce. Before putting on a tortilla I transfered some meat/broth to a bowl and mashed some of the liquid out. I'd pour it back in the pot leaving the meat flatted in the bowl.
Also made a roasted tomatillo and serrano salsa and some HEB charro beans.
Staff - take out the trash.
I know I'll get lambasted by a few posters for this but I'm a big boy so here goes anyway. Those HEB charro beans make pretty good refried's. Drain a can, melt a TBS of lard in an iron skillet, throw in the drained beans and proceed to mash with a fork or potato masher. I guess you could use crisco but the lard gives makes them very tasty.Garrelli 5000 said:
Turned out great.
Smoked for 4 hours then put in adobo sauce to braise. I realized after 3 hours I hadn't put the lid on the oven so I added a couple of cups of water along w/the lid. Let it braise for 1.5 hours more (4.5 total). I just kept the oven in the egg. moved inside when time to shred.
I started heating the dutch oven in the egg for the last 30 minutes of the cheek smoke. I put about 1/2 cup of wagyu lard in at the same time to make sure the end product had plenty of fat. More than enough and I spooned quite a bit out before adding teh shredded meat back to the adobo.
After shredding I put it back in the sauce. Before putting on a tortilla I transfered some meat/broth to a bowl and mashed some of the liquid out. I'd pour it back in the pot leaving the meat flatted in the bowl.
Also made a roasted tomatillo and serrano salsa and some HEB charro beans.
I bet they are great. I'll have to give it a shot.
These beans are like Blue Runner creole cream beans - yeah you can make better red beans and rice from scratch, but damn if those canned beans aren't 90% as good with 1/10th the effort.
I need to learn my own charro recipe. I've done the one from the food board and it is good but w/the clamato not the flavor profile I'm seeking. Also on the learning to-do list is a homemade refried bean.
These beans are like Blue Runner creole cream beans - yeah you can make better red beans and rice from scratch, but damn if those canned beans aren't 90% as good with 1/10th the effort.
I need to learn my own charro recipe. I've done the one from the food board and it is good but w/the clamato not the flavor profile I'm seeking. Also on the learning to-do list is a homemade refried bean.
Staff - take out the trash.
100% how I make my refried beans now. The heb borracho beans, a healthy scoop of bacon grease, dump juice and all in pan and mash. I cook down till the liquid almost gone and chow down. No shame in that game.
I combined some thoughts from this thread. Smoked for 2 hours then vacuum sealed and went overnight at 175 in the Sous Vide. It could have used more time in the bath, but still turned out respectable. I'll go the full 24 next time like EFE and drop temp to 170, but hitting it with some smoke for the first time will now become SOP
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