Barbacoa Beef

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

Author

The Kitchen Guy

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.

Prep Time: 00:25

Recipe Time: 16:00

Temperature : 127.4F / 53C

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

Directions

1. Slice the beef into small pieces and season
2. Sear the beef in the pan with the chopped onions
3. Chop the chillies and garlic
4. Prepare 150ml of gravy using half of the grave cube
5. Mix the gravy with the chopped chillies and garlic, and add cumin, salt and pepper
6. Add the mixture to the beef in the pan, mix, and then add everything to a vacuum sealed or ziplock bag
7. Add the bay leaves to the bag
8. Put in the Anova for 16 hours at 53 degrees
9. Once cooked, use two forks to shred the beef

Finishing Steps

1. Serve with tacos, tortillas, or in a bowl with guac, veggies and rice.