BEEF BARBACOA (BARBACOA DE RES)

Beef Barbacoa (Barbacoa de Res) image

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Provided by mega2408

Categories World Cuisine Recipes Latin American Mexican

Time 2h5m

Yield 6

Number Of Ingredients 19

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Ingredients

3 ½ pounds beef brisket
1 white onion, halved
3 cloves garlic
3 bay leaves
salt to taste
water to cover
6 small guajillo chile peppers, seeded and deveined
2 small ancho chile peppers, seeded and deveined
3 tablespoons white vinegar
2 cloves garlic
4 whole cloves
3 whole allspice berries
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
1 pinch ground cinnamon
salt to taste

Steps:

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 6.4 g, Cholesterol 53.2 mg, Fat 5.4 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 2.1 g, Sodium 1517.4 mg, Sugar 2.1 g