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Juicy, Tender Barbacoa – Set And Forget Fall-Apart Beef

Byamazingfoodstv


These set-and-forget brisket recipes makes juicy, pull-apart barbacoa beef the whole family will love for taco night. Cook these in your slow cooker or your home kitchen oven for tacos, burritos or sandwiches. Enjoy!

Thanks to @Australianbeefthegreatest for sponsoring today’s video.

RECIPE
Brisket Barbacoa Tacos –

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TIMESTAMPS:
00:00 Intro
00:35 Brisket
03:24 Sauce
07:31 Slow Cooker Method
08:32 Oven Method
10:03 Salsa Verde
11:55 Pulling Beef
14:52 Outro

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

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45 Comments

  1. Hi guys, I showed my wife (she is Mexican)this video, and she said that it looks delicious but that's not barbacoa. Can you do me a huge favour and talk to some Mexicans. I have had a big ear bashing this afternoon about what is Mexican and what's not.
    If you need some Mexicans I know a lol
    Ps love the channel keep it up

  3. For anyone wanting to know. As a butcher I would recommend a couple of different cuts. One is the beef cheeks. You can find these at Kroger, Walmart, and most Spanish Mercados. It's very close to what they use in Mexico, which is usually the head of the animal. It's very fatty though, and you get minimal meat for it. Second, would be a chuck roast. The brisket connects to the chuck and the grain pattern is similar. It's also fatty as well which gives good flavor. You can also do a mixture of meats. Cheeks and a leaner cut to balance the meat to fat ratio. Most briskets are about 75/25 meat to fat ratio. So, something lean like a chuck tender roast and something fatty like cheeks would give it good flavor. Also if you can find goat or lamb, try to get the same parts or do a mixture. Goat and Lamb are very lean animals, so you will have to incorporate some fat to balance it out. However if you use lamb and say beef fat, you will over power the lamb with beef flavor. Fat=flavor. Try to find a lamb leg, and maybe a cut of lamb belly (bacon).

  5. Andy and co, I love your videos. You make me want to cook again. Any chance you could give us some recipes without onion or garlic. FODMAPer's like myself find it hard to eat anything anymore because seemingly everything has onion and/or garlic. Love your work legends, your success is well deserved. All the best

  9. Thanks Andy and team for another great recipe. Can confirm the butcher comment. My local butcher practically taught me to cook in the 70s when l first left home and hadn't a clue. Every payday l'd come home with a couple of different meats and instructions on how to cook them. Same with the fishmonger and the greengrocer. I still buy vegies, meat and fish there rather than the supermarket. Cheaper and fresher. 😊

  17. Lol, my friend Is good with his local butcher and they call him to the front of the line calling him dead man (he a mortician) he doesn't sell them meat because he hooks them up at Christmas and gets the good cuts of goat

  27. Andy, you've got a smoker. When in season get yourself a kilo or so of habaneros or reapers or ghost peppers and de-stem and smoke them and throw in a snap lock bag in the freezer. Instant heat to blend in to any sauce, keeping your base flavourful but mild.

  30. Hey Andy! So I've been really wanting to make white chicken chili lately but can't find a suitable recipe anywhere. I have a pretty good idea of what to do but I always love to see your take on certain things in case there's something missing or something I never thought about. Your recipes always hit home for me. Thank you in advance! 😁

  31. Andy seems very fascinated by Mexican food and I love it! Most Australian / kiwis are more familiar with Asians and European food so for Andy to have over a dozen videos on Mexican dishes really stands out. And I love how he usually gets very close or exactly to the authentic way!!

    Corn tortillas are best when made at home and second best when you have a shop making them locally with no preservatives. They are not good in the those national and international brands that are full of preservatives. At that point, use a flour tortilla

  32. Love your cooking videos and have picked up a good few tips 👍 one thing I will say is, seeds in chillis are not hot and don't contain capsicum but it's a common misconception that all top chefs seem to overlook including Ramsay lol

  40. If you can buy coriander with the roots attached get them. Just put the roots in the blender. That’s where all the flavour is. If you can smash the roots with a mortar and pestle do it. A lot of S E Asian recipes call for the roots. Save a bit of the leaves for garnish. In Thailand it is most common to buy coriander with the roots attached.

  41. Mexican here and that’s not barbacoa, what Andy is cooking here is birria. Barbacoa is cooked with maguey leaves but those are hard to find so banana leaves can be used instead lots of bay leaves garlic onions arbol chilies 🌶️ and it’s cooked with steam. Birria is…well this. Remember barbacoa no red sauce and birria has all this red sauce

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