slow cooked beef

If you’ve seen our monthly specials for July, you’ll know that Corona beer is selling for a bargain price, and we’ve found a brilliant Mexican beer recipe to help you take advantage of the special.

Slow Cooked Beef Barbacoa is a robust beer recipe that takes advantage of the full flavour of Mexican beer, while allowing you to indulge in the heart-warming meals that slow cooking provides.

If you’ve stocked up on Corona and are looking for an authentic beer recipe to go with it, then we have found the perfect one. Pair it with a traditional Mexican cucumber salad and you have a complete meal that your family or friends will beg for.

Slow Cooked Beef Barbacoa

(Recipe and photo credit: FiveHeartHome.com)

Ingredients

· 1kg boneless beef roast (chuck, rump or shoulder)

· Salt & freshly ground black pepper

· 6 large cloves garlic

· 1/2 cup packed cilantro leaves

· 1 to 4 chipotle peppers in adobo, plus 1 to 2 tablespoons reserved sauce

· 2 tablespoons freshly squeezed lime juice

· 1 tablespoon tomato paste

· 1 tablespoon cumin

· 2 teaspoons chili powder

· 2 teaspoons garlic salt

· 1 teaspoon dried oregano

· 1 bay leaf

· 170g beef broth

· 170g Mexican beer, such as Corona

Instructions

1. Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.

2. In a food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Process until just blended. (Alternatively, you may use a knife to mince garlic, cilantro, and chipotle, then stir in remaining ingredients until well mixed.)

3. Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Add the bay leaf. Cover and cook on low for 8 to 10 hours.

4. Remove the roast to a cutting board. Skim fat off the top of the cooking liquid, if necessary, and remove bay leaf. Slice beef into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

Note

Adjust the amount of chipotle pepper and adobo sauce in this beer recipe to taste. You may substitute all beef broth for the Mexican beer, if desired.

Mexican Cucumber Salad

(Photo credit: https://www.pinterest.com.au/pin/379709812303886321/)

Ingredients

· ½ – 1 cucumber per person

· Mexican seasoning of choice

· Mexican hot sauce

Instructions

1. Peel and slice cucumbers and arrange on a shallow dish.

2. Sprinkle cucumber slices with Mexican seasoning and drizzle with Mexican hot sauce.

3. Serve immediately.