Friday, April 13, 2012

Weight for me.

I rarely recrock things, but I HAD to try this again.

The original recipe is HERE.

HERE's what happened last week. See? I HAD to.

"Chipotle's Beef Barbacoa" (6 quart pot)

~3 lbs eye of round beef roast, all fat trimmed
~5 cloves garlic
~1 small onion
~1 T lime juice
~3 chiptoles in adobo sauce
~1 T ground cumin
~1 T ground oregano
~1/2 t ground cloves
~salt and pepper
~3 bay leaves
~1 tsp oil
~1 c water

Place garlic, onion, lime juice, cumin, oregano, chiptole peppers, and cloves in a blender and puree.
Trim all fat off meat, cut into 4 inch chunks.
Season meat with salt and pepper and brown on high heat in 1 tsp oil.
Add liquefied spices, water, bay leaves to crock pot.
Cover and cook on low for 4 hours.
Get frustrated AGAIN when it looks like steak AGAIN.
Add a cup of water and toss beef in crock pot.
Look at the clock and decide to crock it for 2 more hours on high.
Discard bay leaves.
Remove beef from crock pot.
Shred with forks.
Place shredded beef back in crock pot and continue crocking while you make THIS. (Thanks for the idea, Tricia!)

6 servings.
I don't know what is going on with this recipe. Am I missing something? A typo? I think that this would be perfect if you crock this for 8-10 hours on low. It wasn't as shreddable as I would've liked, but it was closer than last time. Oh, and it was delicious. I might have to crock this again...just to be ABSOLUTELY POSITIVELY 100% sure of the crocking time.

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