Blazing Barbacoa

This dish utilizes by far one of the oldest known cooking methods from across the world, not to mention one of the most labor-intensive ones as well. That's on account of having to dig a large hole in the ground. Luckily for you, I’ll show you how to prepare this braised slow roasted dish on your stove top.

That’s right, traditionally barbacoa is one of many recipes that is prepared by slow cooking a tough cut of meat or whole animal in a pit over hot coals. A process all too similar to smoking or barbeque, the term barbacoa basically refers to the process or method of barbecuing.

The traditional process would involve digging a hole maybe four or so feet deep, lining the bottom with heavy rocks that are used to retain heat, and lining the sides with bricks or large fresh leaves to keep in heat and moisture. We would start a wood or coal fire in the pit and once the coals are white hot, we would lower in the seasoned meats that are usually also wrapped in agave or banana leaves to protect the meat from drying out. The hole is covered with a clay lid or more leaves and dirt. The meat which typically would be goat or lamb is cooked for hours or in some cases days. Finally, the succulent tender meat is unearthed.

We can achieve an almost identical dish in the comfort of our kitchen in just a few hours! For my recipe, I chose to use boneless beef short rib because it was on sale but you can use a variety of cuts from whichever animal you’d like as long as the cut lends itself to the braising method - meaning it should typically be a tougher cut of meat.

Also, if you can come across some banana leaves (usually in the freezer section of grocery stores) it is a fun ingredient and technique to use. The flavor profile we are after is deep, rich, and a little spicy. We’ll achieve these flavors by using some chilis, spices, coco powder, and tomato puree. Once your braise is finished let the meat rest in the cooking broth for about 20 minutes before going in and roughly pulling apart or shredding some of the meat. Make a double batch and freeze a portion! It thaws great. Serve this as meat for tacos, over rice and beans, with eggs, or just about anything. Learn more about barbecue in our very last hands-on grilling class of the season, Global Grilling on Friday, October 18at 6pm at Lincoln Square .

Short Rib Barbacoa

Scroll down for a printable version of this recipe

Serves: 4-6 people

Prep time: 30 minutes

Cook time: 2.5 to 3.5 hours

Total time: 3 to 4 hours

3 Tablespoons natural cooking oil (I use tallow or ghee)

1.5 - 2 lbs boneless short ribs (bone-in also works)

Salt & pepper

1 small red onion, diced

5 garlic cloves rough chopped

1 bell or poblano pepper, seeded & diced

2 teaspoon chili powder

1 Tablespoon paprika

1 Tablespoon coco powder

2 teaspoon cumin

1 Tablespoon graham marsala

1 teaspoon dried oregano

3 Tablespoons apple cider vinegar

1/2 cup tomato puree

3 Tablespoons adobo chipotle sauce

1 lime juiced

2 bay leaves

1.5 cups beef broth or water

6-8 Banana leaves, optional

1. Preheat oven to 315 degrees F. Using a Dutch oven or braising pan, begin heating oil over high heat on the stove top.

2. Season beef with salt and pepper and begin searing in the pot. Once browned on all sides set the beef aside and add the onions, garlic, and peppers to the same pan and reduce the heat.

3. Season and cook the veggies 5 to 8 minutes until they start to caramelize. Add the chili pepper, paprika, coco, cumin, marsala, and dried oregano.

4. Briefly toast the spices and deglaze with the vinegar and immediately add the tomato puree.

5. Add the adobo sauce, broth, and using a stick blender or blender buzz the cooking liquid. (if using banana leaves remove the cooking liquid from the pan or use a new pot with lid. Line the pot with the leaves shingled over one another, return the cooking liquid over the leaves.)

6. Return the beef to the pot and cover with lid or foil (fold leaves over the meat then cover).

7. Place the pot in the oven and cook for 2 hours before checking, the meat should be fork tender when done.

I served mine as tacos with pickled cabbage and pickled jalapeno.

Join us for Global Grilling on the Patio this Friday, October 18 at 6pm. You'll make: 

• Spice Grilled Lamb Chops with Eggplant Relish and Grilled Garlicky Naan 
• Thai Grilled Shrimp and Rice Noodle Salad with Charred Scallions, Grilled Baby Bok Choy and Chili-Lime Vinaigrette
• Brined and Smoked Jerk Chicken Thighs with Mango Salsa and Mojo Verde Sauce