If you are a returning reader, Hey. If you are a new reader to my blog welcome. I have never really talked about meat dishes on here, in this blog entry we are.
How many of you had a craving for Chipotle? Hear how E. coli has appeared at one of the Chipotles across the country? Yes, we all have been there. I loved the barbacoa meat and their fresh in-house-made chips.
I loved the barbacoa meat so much I made my version of it with the assistants of Josh (Do not tell him I said that). Josh picked the meat, butchered the excess fat, and all I did was season it and put it in the crockpot. Gave it about all day and we were eating barbacoa meat for a week.
Barbacoa meat means shredded beef, can you tell me what cut of beef is used for barbacoa? Chuck roast here in the US and Mexico the traditional barbacoa meat is from cow’s head. Yes, the cow’s head mainly because it is a cheaper cut of beef but it has the same flavor as a chuck roast. In this recipe, we are taking barbacoa meat to the next level.
In this recipe, we are not using the traditional barbacoa meat or chuck roast. We are making barbacoa using beef brisket. Josh went to a local Costco and picked up a very large brisket. 13-pound brisket, why do we need a 13-pound brisket? What do we need a 13-pound brisket for Josh? Oven-baked brisket (which will be talked about in another blog entry), barbacoa, brisket sandwiches, and BBQ brisket. Of course, I stop Josh and said, “YOU BETTER MAKE ME BARBACOA!!!” So here it is, Josh of course has some skills with cutting excessive fat off and cutting the meat into sections.
Let’s start talking about the process of using beef brisket for barbacoa. Grab 2 knives (1 large and 1 small), cutting board, sharpening stone, a food scale, and the meat. Make sure you sharpen the knives before you use them. Place the cutting board down with the meat on top of it. Using the larger knife, get as close to the meat as possible and start cutting the excess fat off. If you start cutting into the meat stop and switch to the smaller knife. Cut the excess fat off till all the excess fat has been removed.
Depending on the size of brisket you have, use the food scale and large knife and cut the brisket in half or quarters. Since I’m working with a 13-pound brisket, I had to cut the brisket in quarters. 3.25-pounds each brisket, I used one of these briskets for this recipe. I would say use a 2 to 4-pound brisket for this recipe. I hate cleaning my crockpot so I use Reynold’s Crock Pot Liner and that makes the cleaning process so much easier. So put the liner in or not, up to you. Place the brisket in the crockpot and add the seasoning and water or if you want more of a beef flavor add beef broth. Put the crockpot on low and let it cook all day long.
Real quick I want Josh to talk about why we are using beef brisket instead of chuck roast. Hey y’all, so the reason I love to use brisket than chuck roast for barbacoa is the brisket is fatter than the chuck roast. To me the fatter the meat is the more flavor the meat has. Yes, I still use chuck roast for some recipes. This is hard to explain, but brisket has a natural shredding look. Brisket when cooked right, is tender, savory, and flavorful.
