Hello, I’m Laura. Today, we’re going to prepare barbacoa (slow-cooked ox cheeks) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. 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 favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Barbacoa (Slow-cooked ox cheeks) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
- Get 1 kg ox cheeks
- Prepare 1 tbsp olive oil
- Prepare 40 g salt
- Make ready 1 1/2 teaspoons ground cumin
- Take to taste Freshly ground black pepper
- Prepare 500 ml water
- Get 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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