#24 - Beef Barbacoa

This one is a keeper... fix it and forget it! I got it all ready to go, threw it in the crockpot, went to the beach, and came home to the delicious smell of Beef Barbacoa! All I had to do was shred the meat, heat up some tortillas and chop a few veg and dinner was served. A few days later I made quesadillas with the left overs and I STILL had meat left! It was good stuff!

Beef Barbacoa

(Recipe adapted from That Skinny Chick)

Ingredients:

3 tablespoons apple cider vinegar

4 garlic cloves, sliced

2 teaspoons cumin

2 teaspoons oregano

½ teaspoon ground black pepper

2 teaspoons salt

A pinch ground cloves

2 tablespoons vegetable oil

1 12 oz.bottle of beer (can substitute chicken broth)

3 bay leaves

3 tablespoons lime juice

2-4 chipotle chiles in adobo

¼ cup tomato paste

4 pound chuck roast

½ yellow onion, sliced

diced tomatoes, grated cheese, guacamole, pico de gallo, lettuce, sour cream, tortillas, etc.

 

Instructions:

1. To make the adobo sauce combine vinegar, lime juice, chipotles, tomato paste, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
2. Remove any excess fat from the roast and then cut into a few large chunks.
3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
4. Place meat into Crockpot and pour adobo sauce over meat.
5. Pour in the beer and add bay leaves and onions.
6. Cook on high heat 6 hours or on low all day.
7. Shred the meat with two forks and serve with tortillas and a variety of toppings when ready.

Enjoy!

 

 

Had to share some of our beach day too (aka. what to do while dinner is cookin' )...


Beach Glam!

 

My Guys

 

#13 - Spring Break and Beer, Bacon & Smoked Gouda Risotto

Just got back from 10 days in AZ with The Fam. It was Spring Break for The One Still at Home, so we headed to Mesa for some R&R, to take in some Chicago Cubs Spring Training, and to spend some time with The One Who Left Me for Higher Learning.  We had a great time (except for Still at Home stuck in bed for 3-days with the flu)!  We ate at our favorite restaurants, laid out by the pool, watched a BUNCH of baseball, and celebrated The Hubs' 50th birthday!  I thought about posting all of our trip pictures here like an old school slideshow... remember when people used to do that when they'd return from a trip? ..."and this was Aunt Martha standing next to the giant buffalo.."  Anyway, fear not, I only posted a few pics (the rest are all on Instagram if you're a glutton for punishment).

 

After being away, it was good to get back in the kitchen! This week I came up with Beer, Bacon & Smoked Gouda Risotto.  I hadn't planned on eating much this week to make up for EVERYTHING I did eat last week, but knowing that I needed a recipe to post I just went for it.  I actually made it with stuff I already had in the kitchen... that was just pure dumb luck!  A quick shout-out to our friends Bill & Taffi for buying a case of Shock-Top beer, not loving it and passing it on to us! I don't love it either but I'll definitely use it for cooking!

 

PS. My 'Rents are headed down this week! Looking forward to cooking up a storm for them! Recipes to follow.... for now, here's the risotto:

 

 

Beer, Bacon & Smoked Gouda Risotto
Yield: 8 (1 cup) servings

 

Ingredients:

• 2 slices bacon
• 1 tablespoon butter
• ½ a small onion, chopped
• 2 garlic cloves, minced
• 2 cups uncooked Arborio rice
• 12 oz bottle of beer
• 5 cups chicken broth
• 1 ½ oz Parmesan cheese, freshly grated
• 1 cup shredded Smoked Gouda (I may have used a bit more than that)
• ¼ teaspoon cayenne pepper
• kosher salt and fresh cracked pepper

 

Directions:

1. Cook bacon is a large sauté pan. When bacon is crisp, remove from pan and set aside. 
2. Place the butter in sauté pan with remaining bacon grease and return to medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.
3. Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.
4. Remove the rice mixture from the heat and add the cheeses, bacon, cayenne pepper, salt and pepper to taste. Stir until thoroughly combined and serve.

 (Recipe #13 of 52)