South Texas Barbacoa - Beef Cheeks

Real South Texas Barbacoa, not the Chipotle stuff.

Author

John Hogue

Prep Time: 01:00

Recipe Time: 12:00

Temperature : 193F / 89.4C

Ingredients

• 2 pks Beef Cheeks approx 3lbs trimmed
• 1 Bay leaf per bag
• 1/2 tsp Salt per bag
• 1/2 tsp black pepper per bag
• 1/3 Medium White Onion per bag
• 2 smashed Garlic cloves per bag

Directions

1. Trim all excess fat from the beef cheeks. Leave a bit though. You can leave the silver skin also, it will render in the cooking process.
2. Sear cheeks well on all sides, optional to smoke at this stage.
3. Bag each cheek separately with spices, onion and garlic. Make sure to minimize air pockets when vacuum sealing or the bags will float.
4. SV 193°@12 hrs

Finishing Steps

1. Reserve juices, onions and garlic for other recipes.
2. Place cheeks into a bowl, break apart and it should look like shredded beef.
3. Serve as tacos for breakfast, lunch, or dinner! Would make great burritos as well. Traditionally barbacoa is served with flour or corn tortillas, sliced avocado, a bit of salt, and red spicy arbol salsa.