barbacoa dates back to pre-Columbian era, indigenous people of Mexico used it as food preservation, the meat was cooked in a hole dug into the ground, then covered with maguey leaves and buried underground
Eric I understand your passion for food now. Growing up between south Louisiana and Mexico (the best food in the world) would make anyone a connoisseur of extraordinary food.
Greetings from Phuket and thanks for the video link, I will definately make some of this when I get to Melbourne in a few weeks. It's quite cold there at the moment and that would make a great hearty meal if I can find Beef Cheeks, if I cant I will definately make it in Phuket. I might buy just buy some Beef Cheeks and give it a go in the next few days, it is making my mouth water !!!
Your RUclips videos have taught me SO much about sausage, and this diversion to barbacoa is amazing. I really like the format of including scalable recipes for your sausages, and I’m really looking forward to seeing this barbacoa recipe.😊
The first (and only time) I've had authentic Barbacoa was when I had to work in Texas. Loved it! I would get it for breakfast when I was on the night shift. So good. Gonna try this recipe. Thanks!
Lived in San Antonio for several years, so got to eat a whole lot of barbacoa. Trim the meat, slow cooker, garlic- onion- salt. Cook on low for 8 hours. Oh and we only add a small amount of water or stock.
I tried making some beef cheeks a couple years ago and honestly, I didn't care for that "sticky" texture that they had. It was almost too rich! We have them at our local Sam's Club all the time. This video has me wanting to give them a 2nd try! Thanks for sharing your family stories as well!
I've been making beef cheeks in the slow cooker for several years now. They are incredibly flavorful and tender. I've always braised them with just barely enough liquid to cover at the start of the cooking time. I'll move them around several times during the cooking process to get them evenly done. Never thought to completely submerge them in the cooking liquid. That could be why mine have such an intensely concentrated flavor. Sometimes I cook the cheeks with some brisket to get a slightly milder flavor. However you cook beef cheeks, they make some good barbacoa. Lamb or mutton is great for barbacoa as well.
Huge coincidence with this vid, had the same for dinner tonight - but with a few variations based on my favourite chili recipe: added coffee, cacao and piloncillo for a touch of sweetness. 👌👌
Eric, you shine like a star when you talk of home, Mexico. I love your accent when it gets going. Great recipe, now I need to find beef cheeks 😋 Oh, what was that utensil you used on the garlic? Please keep the recipes coming. Love watching you in the kitchen frying up a meal. Ttfn
This is more what I would call birria. Always thought barbacoa was closer to American bbq, ie wrapped and slow cook on indirect heat. Whatever you call it, though...Damn, it looks good!
Hey this was a great video. There was a lot to consider with this, thank you very much. So beef cheek is what got my attention. I've known for some time now i need to cook some of this cut. But boy, howdy, I didn't realize all the potential. Honestly I haven't seen anyone explain in detail about the cheek. I should have figured by myself it would be high in collagen. What a flavor booster. That stock from the cheeks you made would be worth doing cheeks just for that. My mind is reeling from all the things one could do with that. As to the pot action i was thinking of two other options. #1 using a pressure cooker/instapot for those days you're in a bit of a rush. #2 but also using a Campfire style Dutch Oven when it's a lazy outdoor bbq day,say a brisket in the smoker and might as well cook a few other things. Or while out camping. Anyway again thanks for doing this video. I have a lot to think about from this video. May you and your family have a great day. 🌞
What a nice video, i am definately going to make this. I have just got an other problem, I butcher my own cows, and they only have 2 cheeks each. I am going to make way more than that. I am thinking to do it with a mix of brisket, shank, and of course the beef cheek, how do you think it would be?
Just missed the live, but this looks to be a home run brother Eric! EDIT: Yeah this is going down, I ordered a sack of cheeks, should be here by Wednesday, thanks again!
It's a meat pounder that we use when making Cordon Bleu. Here it is: amzn.to/3Y4N3aF It's expensive but solid and heavy!! Works great when it comes to smashing meat into a cutlet.
I love your cook like a mexican videos. I hope you make more of them!
Thank you
The Mexican kicks in u know it's good
We absolutely want more of these videos! Thank you again.
Thanks Eric, I love your videos. I learn so much from you.mucho Grasias
Great video Eric, can't wait to try the recipe when will the recipe be available. Thanks again for your awesome compilation of videos
barbacoa dates back to pre-Columbian era, indigenous people of Mexico used it as food preservation, the meat was cooked in a hole dug into the ground, then covered with maguey leaves and buried underground
Eric I understand your passion for food now. Growing up between south Louisiana and Mexico (the best food in the world) would make anyone a connoisseur of extraordinary food.
I think even Rick Bayless would be envious of that dish. I would make a trip to Mexico to try this. My mouth is watering and I just ate lunch. LOL
😂😂
I loved this video, and I can't wait for a recipe so I can cut it down for a single person.
Greetings from Phuket and thanks for the video link, I will definately make some of this when I get to Melbourne in a few weeks. It's quite cold there at the moment and that would make a great hearty meal if I can find Beef Cheeks, if I cant I will definately make it in Phuket. I might buy just buy some Beef Cheeks and give it a go in the next few days, it is making my mouth water !!!
Great video, I thoroughly enjoyed it.
I'm running with a napkin! Great content.
Pass the tortillas!!! Beautiful Barbacoa Eric!!
Your RUclips videos have taught me SO much about sausage, and this diversion to barbacoa is amazing. I really like the format of including scalable recipes for your sausages, and I’m really looking forward to seeing this barbacoa recipe.😊
I believe that this is the same cut of beef that my Mexican grandmother referred to as cabeza, or head meat.
Some bbq joints in Texas smoke those beef cheeks, then confit them in leftover brisket trim fat. Tasty!
That looks incredible. Love seeing your Chef skills Eric. Great video!
Thanks for watching!!! This was such a fun and tasty video to make
The first (and only time) I've had authentic Barbacoa was when I had to work in Texas. Loved it! I would get it for breakfast when I was on the night shift. So good. Gonna try this recipe. Thanks!
Lived in San Antonio for several years, so got to eat a whole lot of barbacoa.
Trim the meat, slow cooker, garlic- onion- salt. Cook on low for 8 hours. Oh and we only add a small amount of water or stock.
I tried making some beef cheeks a couple years ago and honestly, I didn't care for that "sticky" texture that they had. It was almost too rich! We have them at our local Sam's Club all the time. This video has me wanting to give them a 2nd try! Thanks for sharing your family stories as well!
Made this recipe…absolutely amazing! Thank you! Any ideas on how to use the leftover au jus?
I've been making beef cheeks in the slow cooker for several years now. They are incredibly flavorful and tender. I've always braised them with just barely enough liquid to cover at the start of the cooking time. I'll move them around several times during the cooking process to get them evenly done. Never thought to completely submerge them in the cooking liquid. That could be why mine have such an intensely concentrated flavor. Sometimes I cook the cheeks with some brisket to get a slightly milder flavor. However you cook beef cheeks, they make some good barbacoa. Lamb or mutton is great for barbacoa as well.
Fantastic recipe! I would also happily drink the broth on its own👍😊
Totally agree!!
Huge coincidence with this vid, had the same for dinner tonight - but with a few variations based on my favourite chili recipe: added coffee, cacao and piloncillo for a touch of sweetness. 👌👌
Yeah, because of you I'm making a shopping list. Did some checking, cheeks aren't that high priced where I am.
You should try smoking it, pretty darn good
Eric, you shine like a star when you talk of home, Mexico.
I love your accent when it gets going.
Great recipe, now I need to find beef cheeks 😋
Oh, what was that utensil you used on the garlic?
Please keep the recipes coming. Love watching you in the kitchen frying up a meal.
Ttfn
This is more what I would call birria. Always thought barbacoa was closer to American bbq, ie wrapped and slow cook on indirect heat. Whatever you call it, though...Damn, it looks good!
Hey this was a great video. There was a lot to consider with this, thank you very much. So beef cheek is what got my attention. I've known for some time now i need to cook some of this cut. But boy, howdy, I didn't realize all the potential. Honestly I haven't seen anyone explain in detail about the cheek. I should have figured by myself it would be high in collagen. What a flavor booster. That stock from the cheeks you made would be worth doing cheeks just for that. My mind is reeling from all the things one could do with that. As to the pot action i was thinking of two other options. #1 using a pressure cooker/instapot for those days you're in a bit of a rush. #2 but also using a Campfire style Dutch Oven when it's a lazy outdoor bbq day,say a brisket in the smoker and might as well cook a few other things. Or while out camping. Anyway again thanks for doing this video. I have a lot to think about from this video. May you and your family have a great day. 🌞
nice!!
What a nice video, i am definately going to make this. I have just got an other problem, I butcher my own cows, and they only have 2 cheeks each. I am going to make way more than that. I am thinking to do it with a mix of brisket, shank, and of course the beef cheek, how do you think it would be?
that would work. chuck roast would work as well
Eric, you've got a bad habit of making me very hungry.🤣🤣🤣
Beef cheeks are outrageously expensive here in Florida but I still use them.
Just missed the live, but this looks to be a home run brother Eric! EDIT: Yeah this is going down, I ordered a sack of cheeks, should be here by Wednesday, thanks again!
I assume this is perfect for making Birrria tacos? I’m not entirely sure if there is a difference between Birria and barbacoa?
100% going to go bother my local butchers to see if I can get beef cheek! Lot of pig and cow farmers around here too.... maybe I can bug them as well!
I love beef cheeks! I have eaten tongue sooo how do you do the eyes? I have some in the freezer. When we butcher we try to use it all
Look up Tacos de Ojo recipe, they're popular in central Mexico. It was my Father's favorite Taco
What was the tool you used to smash the garlic?
That is what I am wondering as well.
It's a meat pounder that we use when making Cordon Bleu. Here it is: amzn.to/3Y4N3aF
It's expensive but solid and heavy!! Works great when it comes to smashing meat into a cutlet.
This looks amazing! Would it work the same with pork shoulder? If so, would I need to brown the meat at first like the beef cheeks?
yes it would work the same with porrk shoulder. in Mexico thats called carnitas
@@2guysandacooler I'll check out carnitas recipe, thanks as always!
What would be an alternate for beef cheek?
chuck roast (beef)
Hi Eric, would that work with a pork cheek (easier to get where I live)?
it's a little too fatty, it would be better with pork shoulder, or chuck roast
The only thing I don't like about your videos is that I am not there to taste any of the food!!!!! Looking forward to Oct. 1
can u freeze the the blended stock?
yes. thats what we do