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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe goes with Eggs Barbacoa Ingredients:
1 teaspoon freshly ground black pepper |
1 teaspoon dried oregano |
3/4 teaspoon kosher salt |
3/4 teaspoon ground cumin |
3/4 teaspoon ancho chile powder |
1 (2 1/4-pound) boneless chuck steak, trimmed |
cooking spray |
1 cup water |
2 garlic cloves, thinly sliced |
1 tablespoon fresh lime juice |
Directions:
1. Preheat oven to 300°.
2. Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300° for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.
3. Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
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