This recipe for barbacoa pulled beef tacos is a Tom Kerridge one that I found on the BBC Good Food website after looking for some other inspiration for what to make with a pack of diced beef shin that we had in the freezer. We made beef and boston baked beans with one pack...give it a try if you haven't already...delicious!
Beef shin is the perfect meat to use as it comes out beautifully tender after being slow cooked. The choice of additional toppings is entirely up to you...we had pickled red onions, chipotle sour cream, crumbled feta and lime wedges to go with our full of flavour barbacoa pulled beef tacos - yum!
Tips
- The recipe is easily reduced if you're cooking for less people.
- The pulled beef can be frozen and used again for tacos...or give it a try with nachos or on a pizza!
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How to make these Barbacoa Pulled Beef Tacos
Ingredients
- 100ml cider vinegar
- 2 limes, juiced
- 1 tbsp chipotle paste
- 6 garlic cloves, crushed
- pinch of ground cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves, crumbled
- 1 tsp light brown soft sugar
- salt and freshly ground black pepper
- 1kg boneless beef shin, cut into large pieces
- 300ml beef stock
For the pickled onions (optional):
- 1 large red onion, finely sliced
- 4 tsp white wine vinegar
- 2 pinches of salt
For the chipotle sour cream (optional):
- 180ml sour cream
- 1 tbsp chipotle paste
To serve:
- 6 large or 12 small soft tacos or corn tortillas
- small handful of coriander, chopped
- optional toppings: pickled red onions, sliced radishes, crumbled feta, sliced avocado, chipotle sour cream, lime wedges
Instructions
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well coated, then cover and leave to marinate for 1 to 2 hours, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer on the hob. Add the beef and simmer for 1 minute, then cover and cook in the oven for 2 hours.
- During the last 15 minutes of the beef cooking, make the pickled red onions - put the finely sliced onions into a small bowl and add the white wine vinegar and pinch of salt. Stir to combine and set aside to marinate for at least 30 minutes. Stir every now and again.
- For the chipotle sour cream (if using) – add both ingredients to a small bowl and stir until combined well. Set aside/refrigerate until ready to serve.
- If the beef isn’t tender enough to shred, cook for 15 minutes more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos or corn tortillas, coriander and any of the optional toppings you fancy, on the side for everyone to help themselves.
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Barbacoa Pulled Beef Tacos
Ingredients
- 100 ml (½ cup) cider vinegar
- 2 limes juiced
- 1 tbsp chipotle paste
- 6 garlic cloves crushed
- pinch of ground cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves crumbled
- 1 tsp light brown soft sugar
- salt and freshly ground black pepper
- 1 kg (2.2 lb) boneless beef shin cut into large pieces
- 300 ml (1 ⅓ cups) beef stock
For the pickled onions (optional):
- 1 large red onion finely sliced
- 4 tsp white wine vinegar
- 2 pinches of salt
For the chipotle sour cream (optional):
- 125 ml (½ cup) sour cream
- 1 tbsp chipotle paste
To serve:
- 6 large or 12 small soft tacos or corn tortillas
- small handful of coriander chopped
- optional toppings: pickled red onions, sliced radishes, crumbled feta, sliced avocado, chipotle sour cream, lime wedges
Instructions
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well coated, then cover and leave to marinate for 1 to 2 hours, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer on the hob. Add the beef and simmer for 1 minute, then cover and cook in the oven for 2 hours.
- During the last 15 minutes of the beef cooking, make the pickled red onions - put the finely sliced onions into a small bowl and add the white wine vinegar and pinch of salt. Stir to combine and set aside to marinate for at least 30 minutes. Stir every now and again.
- For the chipotle sour cream (if using) – add both ingredients to a small bowl and stir until combined well. Set aside/refrigerate until ready to serve.
- If the beef isn’t tender enough to shred, cook for 15 minutes more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos or corn tortillas, coriander and any of the optional toppings you fancy, on the side for everyone to help themselves.
Notes
- The recipe is easily reduced if you're cooking for less people.
- The pulled beef can be frozen and used again for tacos...or give it a try with nachos or on a pizza!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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