Slow cooker barbacoa beef
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
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- 3 tbsp chipotle paste
- 1 red onionroughly chopped
- 2 garlic clovescrushed
- pinch ground cloves
- 2 limesjuiced
- 100ml cider vinegar
- 3 bay leaves
- 500ml low-salt chicken stock
- 1 bunch corianderroughly chopped
- 1kg brisketcut into large pieces
To serve
- 2 Little Gem lettucesjalapeño chilli slices and half-fat crème fraîche
Nutrition: Per serving (1 cup)
- kcal186
- fat11g
- saturates5g
- carbs2g
- sugars2g
- fibre1g
- protein18g
- salt0.22g
Method
step 1
Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
step 2
Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
step 3
Serve with the lettuce cups and jalapeño chilles and crème fraîche.
