South Texas Barbacoa - Beef Cheeks

Ingredients for 4

• 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

• Step 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.

• Step 2

  Sear cheeks well on all sides, optional to smoke at this stage.

• Step 3

  Bag each cheek separately with spices, onion and garlic. Make sure to minimize air pockets when vacuum sealing or the bags will float.

• Step 4

  SV 193°@12 hrs

• Finishing Steps

• Step 0

  Reserve juices, onions and garlic for other recipes.

• 

  Step 1

  Place cheeks into a bowl, break apart and it should look like shredded beef.

• 

  Step 2

  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.

Latest Comments