Beef Barbacoa with Yellow Rice and Vegetables
Transport your taste buds south of the border with our Beef Barbacoa paired with Yellow Rice! Tender, flavorful beef slow-cooked to perfection in a savory blend of spices, served alongside fragrant yellow rice. It's a mouthwatering combination that'll have you savoring every bite. Whether you're hosting a fiesta or just craving a taste of Mexico, this hearty and satisfying dish is sure to impress. Get ready to spice up your dinner table with this delicious duo!
Equipment
- Dutch oven or heavy-bottom pot with a matching lid
Ingredients
For the Beef:
- 1 lb. beef chuck roast trimmed of any excess fat
- 1 tablespoon butter
- 1/2 of a large yellow onion roughly chopped
- 2 cloves of garlic minced
- 1 chipotle pepper in adobo sauce finely chopped (fresh or canned)
- 4 ounces green chiles or jalapenos diced
- 1 cup beef broth
- 2 tablespoons apple cider or red wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
- Sour cream optional (for garnish)
- Guacamole Original Recipe optional (for garnish)
For the Rice:
- 1 box yellow rice I used the goya brand
- 2 1/4 cups water or broth 1 teaspoon bouillon works as well
- 1 tablespoon butter
- 1 cup peas and carrots diced (frozen is easiest and most cost effective)
Instructions
For the Beef:
- Preheat your oven to 325°F (160°C).
- Heat a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the butter to the pot.
- Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add the chopped chipotle pepper, diced green chilies, beef broth, apple cider vinegar, lime juice, tomato paste, cumin, oregano, paprika, coriander, cloves, salt, and pepper to the pot. Stir to combine.
- Return the seared beef chuck roast to the pot, nestling it into the sauce.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 hours, or until the beef is tender and easily shreds with a fork. Check halfway through the cooking time to ensure there is enough liquid in the pot; if needed, add more beef broth to prevent burning.
- Once the beef is cooked, remove it from the oven. using two forks, shred the beef directly in the pot and mix it with the sauce.
For the Rice:
- Bring the water and/or broth (add the bouillon if using) to a boil.
- Add the butter, rice and any spices included in the box, and boil for 1-2 more minutes.
- Bring the heat down to a simmer, cover and cook the rice for 20 minutes.
- Stir in the frozen peas and carrots and simmer for another 3-5 minutes, stirring every couple of minutes to avoid burning.
- Turn off the heat and set aside for assembly.
For Assembly:
- Serve the oven-baked fancy beef barbacoa warm over the rice, garnished with chopped cilantro and accompanied by lime wedges.
- Serve with sour cream and/or guacamole (optional) and any other toppings.