|Mise en place, everything looks better in it's place|
I'm not the best at following a recipe, I'm more of a concept guy. On Good Friday I read several different recipes about how to make barbacoa. Saturday morning while we were eating crepes at the West Side Market, I thought about what I read and whatever I remembered got added into my plan.
|The beef, before and after the dry rub|
5.5 lbs of Beef Chuck RoastHonestly, the only measurements I'm positive on are the bunch of cilantro, the can of chipotles and the chuck roast. Sorry, but I just don't measure, it's too much effort for too little return. That said, I always, always, always toast and grind whole spices if at all possible.
1 bunch of Cilantro
1 cup of lemon juice
1 can of Chipotle Peppers in Adobo Sauce
1/2 cup Mexican Oregano
1/4 cup Freshly Toasted and Ground Cumin
1 tbsp of New Mexico Chile Powder
1/2 - 1 quart of beef stock
|The cilantro, chipotle peppers and lime juice go for a spin|
I intentionally kept the spiciness to a minimum, as several of the Easter Dinner guests don't do the hot stuff very well. If I had made this for just the two of us, I would have doubled or even tripled the new mexico chile powder and added in some fresh chopped jalapeños.
|The finished marinade and the dry rubbed beef|
"So talk to your butcher. If you don't have a butcher, well find one. Soon."For you Clevelanders, the West Side Market is honestly a national treasure. We save so much money getting our meats and poultry there and I'm not ever going to talk about the quality and flavor difference. Skip the Eagle. Sorry Lisa and Ed.
- Alton Brown, Good Eats "Celebrity Roast", Season 5, Episode 4
|The wet stuff goes on the dry stuff, marinating the beef|
I only just realized that I never added any salt, which is odd because we season everything. Having tasted the finished product, I don't feel like it needed any, so I guess it worked out.
|Going dutch, the beef midway through cooking|
After an hour I back it down to 250°. I checked it every hour to make sure it wasn't getting dry, but I never had to add any liquid. After 3 hours the beef was tender and easy to pull apart with tongs. By 4 hours a gentle squeeze was enough to make it fall apart.
|The final product with Chipotle Tabasco sauce, salsa and cheese|