Beef Barbacoa Mexican Bbq |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 46 |
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made without using a cows head Ingredients:
1 1/2 # beef brisket |
2 cups diced tomatoes |
1 cup chicken broth |
1/4 cup red wine(if you wouldn't drink ,it don't use it) |
2 tbs. lime juice |
1 1/2 tsp. ground cumin |
1 tsp ground oregano |
1 seeded and sliced jalapeno |
3 tbs. cilantro |
1 large onion,thickly sliced |
1/2 tsp. salt |
1/2 tsp. pepper |
2 tbs. olive oil |
Directions:
1. put everything,except the oil,in a ziplock bag and marinade,in the refrigerator, over night.
2. heat the oil up to shimmer and brown meat well to carmalize but not to cook the mear.
3. when carmalized,place in slow cooker and add all of the marinade.cook on low for 8 hr.(on high 5-6 hr.) meat should be tender as pull pork. shred with 2 forks and serve on taco shells.
4. I would have tried it with the cows head but Mary objected and if I used it she wouldn't have even tasted it...WOMAN!!!
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