Barbacoa Beef

Name: Barbacoa Beef
Prep time: 25 min
Total time: 16 h
Yield: Ingredients for 2
Ingredients: 400g chuck steak; 40ml vegetable oil; 1/2 beef gravy capsule/cube; 1 Red chilli pepper; 1 small red onion; 2 garlic cloves; Sweet hickory steak rub (or your preference); Cumin; Salt; Black pepper; 2 bay leaves

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The Kitchen Guy

London, UK

This guy is all about the kitchen and cooking. With an extensive background in the home appliance industry, he found sous vide thanks to Anova, and cooks classic British dishes, sous vide style, from his home in London.

Slow cooked beef chuck steak, beautifully cooked and easy to shred. Add it to guac, veggies and rice for the perfect homemade burrito bowl.

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Ingredients for 2

400g chuck steak
40ml vegetable oil
1/2 beef gravy capsule/cube
1 Red chilli pepper
1 small red onion
2 garlic cloves

Sweet hickory steak rub (or your preference)
Cumin
Salt
Black pepper
2 bay leaves

Directions

Step 1

Slice the beef into small pieces and season
Step 2

Sear the beef in the pan with the chopped onions
Step 3

Chop the chillies and garlic
Step 4

Prepare 150ml of gravy using half of the grave cube
Step 5

Mix the gravy with the chopped chillies and garlic, and add cumin, salt and pepper
Step 6

Add the mixture to the beef in the pan, mix, and then add everything to a vacuum sealed or ziplock bag
Step 7

Add the bay leaves to the bag
Step 8

Put in the Anova for 16 hours at 53 degrees
Step 9

Once cooked, use two forks to shred the beef