Imagine biting into a taco filled with succulent, tender beef that practically melts on your tongue, that’s the magic of a proper barbacoa beef recipe. If you’ve ever struggled to get beef that’s deliciously juicy, non-greasy, and full of flavour, you’ll love this simple, authentic method. In this post, I’ll show you how to make barbacoa beef step by step, and explain why using Gingin Grass Fed beef can make a world of difference. Ready to elevate your taco night?
Whether you’re building bowls for a quick weeknight meal or serving tacos for friends, this barbacoa beef recipe delivers. Let’s dive in.
What You’ll Need: Ingredients for Barbacoa Beef
To make barbacoa beef at home, gather these ingredients. I’ve broken them into “beef” and “sauce & spice” components for clarity.
Beef:
- 2–3 kg of grass‑fed beef chuck, brisket, or beef cheeks from Gingin Grass Fed (choose well‑marbled for best results)
- Salt and pepper, to season
- 2 tablespoons olive oil (or another neutral oil) for browning
Sauce & Spices:
- 3–4 Chipotle chillies in adobo sauce (or chopped jalapeños if you prefer milder heat)
- 1–1.5 cups beef broth (or stock), enough to braise the meat thoroughly
- ½ cup apple cider vinegar (or similar vinegar) for tang and depth
- 4–6 garlic cloves, minced (or chopped) for aroma and flavour
- 1–2 tablespoons lime juice (fresh is best) to brighten the flavour
- 1–2 teaspoons ground cumin, an earthy base spice
- 1–2 teaspoons dried oregano for herbal warmth
- 1 bay leaf (optional) and a pinch of ground cloves for subtle depth
How to Cook Barbacoa Beef: Step‑by‑Step Guide
Now that you know the ingredients, here are the steps:
Step 1: Season and Brown the Meat
First, pat your beef dry and season generously with salt and pepper. Heat the olive oil in a heavy pan over medium-high heat. Sear the beef on all sides until you get a deep golden-brown crust. That crust builds flavour, so don’t rush it. Work in batches if needed to avoid overcrowding the pan.
Browning helps lock in juices and adds a rich, smoky flavour that infuses the entire braise.
Step 2: Prepare Your Sauce & Spice Mix
While the beef is searing, combine the chipotle chillies (or jalapeños), garlic, cumin, oregano, vinegar, lime juice, and a bit of broth in a blender to make a smooth adobo‑style base. If you like it spicier, leave some chilli pieces in for an extra kick.
Alternatively, you can roughly chop the chillies and stir everything directly into the cooking vessel, but blending ensures a silky sauce that coats the meat evenly.
Step 3: Braise Slowly Until Tender
Place the browned beef in a slow cooker or a heavy pot. Pour over the sauce mix, add enough beef broth to submerge about two‑thirds of the meat, and throw in a bay leaf. Cover, then cook:
- Slow cooker (Low): 8 hours (best for fall-apart tenderness)
- Slow cooker (High): ~6 hours (if you’re short on time)
- Oven (covered pot): ~3–4 hours at ~150–160 °C (around 300–325 °F). Make sure the meat is partly submerged in the liquid and check occasionally.
Let the slow cooking let the collagen and fat break down naturally. That creates that signature melt‑in‑your-mouth tenderness and rich, silky texture.
Step 4: Shred the Beef
Once the meat is tender and almost falling apart, remove it carefully and let it rest briefly. Use two forks to gently shred the beef. Use the back side of the fork tine (not the prongs) to avoid meat sticking.
Discard any large pieces of fat or tough connective tissue.
Step 5: Combine Meat with Sauce
After shredding, return the beef to the cooking vessel and stir it into the braising liquid. Make sure the meat is well-coated. This pooling sauce will keep the barbacoa juicy when you use it in tacos or bowls. Don’t be shy: more sauce often equals more flavour.
Let’s Wrap Things Up (From Us at Gingin Grass Fed)
If you want barbacoa beef that transforms your tacos, burritos, or bowls into something truly special, try making it with Gingin Grass Fed beef. The slow-cooked, flavour‑rich meat delivers that authentic feel, while our grass‑fed approach makes sure you’re getting a nutritious and responsibly sourced cut.
Make your next meal unforgettable, and if you’re ready to order the best beef for your barbacoa adventure, give us a call at (08) 6186 5450 for a quote and purchase.
Frequently Asked Questions
What cut of beef is best for barbacoa beef?
The best cuts are those with good marbling and connective tissue, think beef cheeks, chuck roast or brisket. These break down during slow cooking and give you tender, juicy, easy‑to‑shred meat.
Can I make barbacoa beef without a slow cooker?
Absolutely. You can use a heavy pot (Dutch oven) in the oven, covered, and cook at a low temperature (about 150–160 °C) for around 3–4 hours. The key is low and slow, so the meat stays moist and tender.
How spicy is barbacoa beef?
It depends on your choice of chillies. Using chipotle in adobo gives a smoky, moderately spicy kick. If you prefer a milder flavour, use fewer chillies or replace chipotle with mild jalapeños. You control the heat.
Can I store leftover barbacoa beef?
Yes. Store cooled barbacoa (with sauce) in an airtight container in the fridge — it keeps well for 3–4 days. The sauce helps keep the meat moist on reheating.
H3 Is barbacoa beef healthy when made with grass-fed beef?
Yes. Grass-fed beef tends to be richer in beneficial fats (like omega-3s), antioxidants, vitamins and minerals compared to conventional beef. Choosing grass-fed means you get a more nutritious and wholesome meal.