brisket — Blog articles — Saint John's Organic Farm

It’s never a bad time to make tacos. This beef barbacoa recipe is definitely Tex-Mex and full of earthy, pepper flavor. The lime juice pairs beautifully with the chiles in the barbacoa sauce. This preparation is flavorful and kid-friendly as it’s not very spicy. It’s easy to crank up the heat with the right toppings for those that prefer the spice!

This recipe makes use of a slow cooker, though it could be easily adapted for the Instant Pot or oven. Enjoy!

Inspired by Recipe Tin Eats. Our version is similar, but makes several deviations.

INGREDIENTS:

2 dried whole chiles, soaked in 4 cups warm water for 30 minutes
¾ cup reserved chile water
½ cup apple cider vinegar
4 tbsp lime juice
6 garlic cloves
4 tsp ground cumin
4 tsp oregano
½ tsp ground cloves
1 Saint John’s organic grass fed brisket
Oil or fat suitable for high heat, avocado oil, tallow, or lard
Salt and pepper

METHOD:

To make the barbacoa sauce, soak the dried whole chiles in warm water for 30 minutes. Reserve ¾ cup of the chile water. Chop off the tops of the chiles and add all ingredients through ground cloves to a blender. Blend until smooth.

2. Cut brisket into large chunks, about 12-15 total. Salt and pepper the meat.

3. Heat a heavy bottomed skillet over medium-high heat and add oil or fat of choice. When very hot, add the brisket and sear all sides 1-2 minutes each side. It’s best to work in batches to not crowd the pan.