El Charro Barbacoa

Name: El Charro Barbacoa
Ingredients: 2 pounds beef roast (eye of round or brisket) cut into 6 chunks; 2 quarts water; 1/4 cup garlic puree; 1 1/4 ounces pickling spices in cheesecloth pouch; 1 teaspoon salt; 4 tablespoons vegetable oil; 1/2 cup green chili peppers roast, peel, chop; 1 each white onion chopped; 1/4 cup garlic puree; 1 tablespoon vinegar; 1 cup beef stock; 8 ounces jalapeno pepper canned, sliced thinly; 1 tablespoon juice from canned jalapenos; 1 each bay leaves; 1/2 cup salsa de chile colorado; 1 teaspoon black pepper; 1/2 cup green olives minced; 4 large tomatoes chopped; 1/2 cup wine red or white

19 ingredients

10 steps

Ingredients

2 pounds beef roast (eye of round or brisket) cut into 6 chunks
2 quarts water
1/4 cup garlic puree
1 1/4 ounces pickling spices in cheesecloth pouch
1 teaspoon salt
4 tablespoons vegetable oil
1/2 cup green chili peppers roast, peel, chop
1 each white onion chopped
1/4 cup garlic puree
1 tablespoon vinegar
1 cup beef stock
8 ounces jalapeno pepper canned, sliced thinly
1 tablespoon juice from canned jalapenos
1 each bay leaves
1/2 cup salsa de chile colorado
1 teaspoon black pepper
1/2 cup green olives minced
4 large tomatoes chopped
1/2 cup wine red or white

Directions

1

In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt.
2

Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum.
3

Remove meat and cool enough to handle.
4

Discard spice pouch; reserve liquid.
5

With fingers, shred the meat finely.
6

In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno.
7

Add bay leaf.
8

Add shredded meat and the rest of the ingredients.
9

Simmer until flavors blend, about 10 minutes.
10

Place seasoned meat in a large, shallow baking pan and bake at 300F (150C) for about 1 hour, stirring occasionally.