The New Home Economics

Recipe: Grass-fed barbacoa

2 Comments

I have a Chipotle weakness. Adam made his own slightly healthier version of their barbacoa tonight.  Here’s his recipe:

Adam’s Barbacoa
1.5 lbs grass-fed beef short ribs
3 T. neutral oil for frying
3 c. stock (beef or chicken is fine)
1 c. canned tomatoes, with liquid
1 onion
4 cloves garlic, crushed
3 tsp. chili powder
3 tsp. cumin
1 tsp. oregano
salt & pepper to taste

Preheat oven to 400 degrees (F). Season the short ribs with salt & pepper on both sides.  Heat oil in Dutch oven over med-hi heat. Sear meat on both sides, remove meat from pan. Add onion to pan. When the onions start to soften, add the garlic and spices.  Stir for a minute or two, then add stock and tomatoes and bring to a simmer.  Taste, then add salt & pepper and more spices accordingly.  Add the meat back in, then place the cover on the Dutch oven and bake at 400 degrees for 90 minutes, checking after 60-70 minutes to make sure it’s not too dry.  (You  could add a bit more stock if it seems dry.)  Pull meat apart with a fork.

We ate this on sprouted-grain corn tortillas with grated cheese, simple guacamole, and lacto-fermented banana peppers. And home-brewed beer!  So good, the kids asked for 2nds and 3rds (not of beer, silly).

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2 thoughts on “Recipe: Grass-fed barbacoa

  1. Pingback: Heidi’s Reviewed and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  2. That looks yummy!

    I like the theme of your blog. I also blog about “home economics”, or, rather about teaching myself how to manage a home.

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