Barbacoa (Slow-cooked ox cheeks)
Barbacoa (Slow-cooked ox cheeks)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, barbacoa (slow-cooked ox cheeks). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Barbacoa (Slow-cooked ox cheeks) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Barbacoa (Slow-cooked ox cheeks) is something that I’ve loved my entire life.

Lay in the bottom of the slow-cooker. Barbacoa comes from the early indigenous Caribbean people's cooking style of slow roasting meat seasoned with garlic, spices and chipotle peppers over fire. Its origins helped shape what we today call barbecue. What kind of meat is barbacoa?

To begin with this recipe, we must first prepare a few components. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
  1. Get 1 kg ox cheeks
  2. Prepare 1 tbsp olive oil
  3. Take 40 g salt
  4. Get 1 1/2 teaspoons ground cumin
  5. Make ready to taste Freshly ground black pepper
  6. Make ready 500 ml water
  7. Make ready 1/2 Spanish onion, thickly sliced
  8. Make ready 3 garlic cloves, thickly chopped

The meat is so rich and tender. The flavor is similar to beef roast (not liver or other organs) so I know you will like it. Cheek meat contains a lot of fat which breaks down when cooking. This serves to both flavor the meat and also tenderize it.

Steps 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.

Cheek meat contains a lot of fat which breaks down when cooking. This serves to both flavor the meat and also tenderize it. Barbacoa is often prepared using beef cheeks in the U. S., but I typically use chuck roast for convenience. Other popular roast cuts for slow cooking include brisket and round.

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