Beef Barbacoa Sliders

In case you have forgotten, I live at home.

I don’t live at home because I’m a loser who has no friends. I don’t live at home because I’m a loser who doesn’t make enough money to live on my own. And I don’t live at home because I have mommy or daddy issues and can’t live with out my parents.

I live at home because I want to save money to buy a house so I never have to live at home again.

Not that living at home with my parents isn’t awesome. Because it is totally awesome.

My point is I’m trying to save money. Something I did a horrible job of the first couple of months I lived at home. I had all this money and had no idea what to do with it. So I spent it.

But now I am focused and back on track.

I also have a boyfriend who is trying to save money.

Which makes date night tough.

But last Tuesday (since I cooked this on Monday) we hit the taco Tuesday circuit for dollar-fifty tacos.

Followed by four-dollar movies. Yes. Four dollars. In Orange County, California.

That right there my friends is date night under twenty dollars.

Where did we find such deals? The movie theater at Triangle Square and Cafe Rio

of course.

And Cafe Rio just so happens to be the place that sparked my desire to make barbacoa.

But really, my living at home, trying to save money and becoming inspired by a Mexican grill is really not what is important.

This freaking awesome beef is important.

You will need…

2 to 3 lbs beef brisket

2 tablespoons olive oil

1 can of chipotle in adobo sauce

1 bunch cilantro, chopped

1 red onion, peeled and chopped into large chunks

1 head garlic, peeled and roughly chopped

2 teaspoons ground cloves

Juice of 4 limes

½ cup cider vinegar

2 cups brown sugar

4 dry bay leaves

4 to 6 cups of chicken stock

Salt and pepper to taste

12 mini sweet rolls

2 cups Asian Slaw

Your favorite barbeque sauce (I recommend Sweet Baby Ray’s Honey Chipotle Sauce)

Start by preheating the oven to 400 degrees F.

While the oven is preheating, heat the oil in a large sauté pan over high heat. If you have a Dutch oven, you could also use it instead.

Season the brisket liberally with salt and pepper.

When the oil is piping hot, add in the brisket.

You should sear it for about 4 to 5 minutes on each side. Until all sides are browned.

While the beef is searing, add the cilantro, chipotles, garlic, cloves, lime juice, vinegar and brown sugar in a food processor or blender.

Blend until everything is completely combined.

If you are searing your meat in a Dutch oven, when the meat is finished searing add in the onions.

If you used a separate pan to sear the meat, lay down the onions in a layer in a large oven safe pot and then lay the brisket on top if it. 

Then drizzle the blended mix over the meat.

Add the chicken stock to the pot just so that it covers the meat.

Cover it with a lid and cook at 400 degrees F for 1 hour.

Lower the heat to 350 degrees F and cook for an additional 3 hours.

When the meat has been in for 4 hours, remove the brisket from the liquid and use two forks to pull the meat apart.

Place the meat in a bowl and drizzle with the onions and some of the juices.

Toast your buns in the oven or on the grill.

Serve your sliders with a hearty heap of barbacoa, 2 tablespoons of Asian slaw and 1 tablespoon of barbeque sauce.

If you are anything like me, you will probably want to buy a little extra meat so you can have leftovers.

Love and Beer Floats

Angela

Beef Barbacoa Sliders

2 to 3 lbs beef brisket

2 tablespoons olive oil

1 can of chipotle in adobo sauce

1 bunch cilantro, chopped

1 red onion, peeled and chopped into large chunks

1 head garlic, peeled and roughly chopped

2 teaspoons ground cloves

Juice of 4 limes

½ cup cider vinegar

2 cups brown sugar

4 dry bay leaves

4 to 6 cups of chicken stock

Salt and pepper to taste

12 mini sweet rolls

2 cups Asian Slaw

Your favorite barbeque sauce (I recommend Sweet Baby Ray’s Honey Chipotle Sauce)

Start by preheating the oven to 400 degrees F.

While the oven is preheating, heat the oil in a large sauté pan over high heat. If you have a Dutch oven, you could also use it instead.

Season the brisket liberally with salt and pepper.

When the oil is piping hot, add in the brisket.

You should sear each side for about 4 to 5 minutes on each side. Until all sides are browned.

While the beef is searing, add the cilantro, chipotles, garlic, cloves, lime juice, vinegar and brown sugar in a food processor or blender.

Blend until everything is completely combined.

If are searing your meat in a Dutch oven, when the meat is finished searing add in the onions.

If you used a separate pan to sear the meat, lay down the onions in a layer in a large oven safe pot.

Then drizzle the blended mix over the meat.

Add the chicken stock to the pot just so that it covers the meat.

Cover it with a lid and cook at 400 degrees F for 1 hour.

Lower the heat to 350 degrees F and cook for an additional 3 hours.

When the meat has been in for 4 hours, remove the brisket from the liquid and use two forks to pull the meat apart.

Place the meat in a bowl and drizzle with the onions and some of the juices.

Toast your buns in the oven or on the grill.

Serve your sliders with a hearty heap of barbacoa, 2 tablespoons of Asian slaw and 1 tablespoon of barbeque sauce.