Barbacoa

Ingredients

• 3-5 lb chuck roast, cut into large pieces
• 3-4 tbs neutral oil
• 2 bay leaves
• 1-2 jalapeños, cut in half
• 1 onion, chopped
• 1 shallot, chopped
• 3 cloves garlic, whole
• 2 C beef stock
• ½ tbs salt
• 1 tsp black pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbs chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp cumin
• 2-3 tbs brown sugar

Directions

1. Prep: Mix seasoning in a small bowl. Preheat oven to 400°F.
2. Season Meat: Pat chuck roast dry, coat with 1 tbs oil, and season all sides.
3. Sear: Heat 2 tbs oil in an oven-safe pan over medium-high. Sear roast 3-5 minutes per side and 1-2 minutes on edges. Work in batches to keep pan hot.
4. Deglaze & Veggies: Remove meat. Add onions, shallots, garlic, and ¼ C stock to deglaze. Cook 3-4 minutes to soften the vegetables and develop the pan sauce.
5. Build Braise: Return meat with drippings, add remaining stock, bay leaves, and nestle the jalapeños into the stock.
6. Roast: Place uncovered in oven for 20 minutes, flip meat, roast another 20 minutes uncovered.
7. Slow Cook: Cover pan and reduce oven to 250°F. Cook 4-5 hours, checking every hour or so.
8. Finish: Shred meat, discard large fat bits. Blend juices and vegetables, return sauce to pan, adjust seasoning, add shredded meat, and heat through.

Chef's Notes

• Serve with corn tortillas, salsa, limes, chopped onions, and cilantro
• Montreal Seasoning (salt, pepper, garlic, onion) works well; use about 2–3 tablespoons.
• During cooking, liquids will reduce and can make the sauce too salty. If that happens, add brown sugar gradually until the flavor balances to your liking.
• If the roast doesn't sizzle when placed in the pan, remove it and heat the pan for 1-2 more minutes before trying again. Proper searing creates fond (the browned bits) in the pot, which is essential for developing rich flavor
• Cachetes (beef cheek) and lengua (beef tongue) are authentic choices, but they can be hard to find.