Hello, I’m Jane. Today, we’re going to prepare barbacoa (slow-cooked ox cheeks) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Barbacoa (Slow-cooked ox cheeks) Recipe
Barbacoa (Slow-cooked ox cheeks) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Barbacoa (Slow-cooked ox cheeks) is something which I’ve loved my whole life.
To bewith this particular recipe, we have to first prepare a few components. You can cook barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
- Prepare 1 kg ox cheeks
- Get 1 tbsp olive oil
- Prepare 40 g salt
- Make ready 1 1/2 teaspoons ground cumin
- Prepare to taste Freshly ground black pepper
- Take 500 ml water
- Make ready 1/2 Spanish onion, thickly sliced
- Prepare 3 garlic cloves, thickly chopped
Steps to make Barbacoa (Slow-cooked ox cheeks):
- Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
- Pour water into a slow cooker or crockpot.
- Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
- Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.
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