Tender, Juicy, fall of the bone beef is what you get with this Mexican Beef Shank Barbacoa recipe.
There are many versions of Barbacoa, however it commonly refers to meat that is cooked to yield tender pieces of shredded meat.
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What Is Beef Shank?
We're using Beef shank which in Spanish translates to 'chamorro de res'. This cut of meat is right around the leg bone. Using bone-in meat means more flavor and immune boosting properties.
I've only been able to find this cut of meat at a Latin or Mexican market. If you have a specialty butcher near by, they should have it available too.
If you can't find beef shank (chamorro de res), then use a bone in Beef Roast or Chuck Roast.
Aromatics in Barbacoa
In this barbacoa recipe, we're flavoring the broth and meat with aromatics. If you are looking for a more flavorful red sauce, try my Birria Recipe.
- Dried Guajillo Peppers- These are not spicy, however I recommend removing the seeds so they don't get stuck on the meat.
- Dried Chile de Arbol- These peppers do have some spice, but unless you're eating the chile itself, the barbacoa won't be spicy.
- Mexican Oregano- If you can get Mexican oregano, that's what I recommend. The flavor is more bold. Otherwise regular dried oregano is better than none.
- Bay Leaves- These provide both flavor and fragrance.
How to Cook Barbacoa in the Instant Pot
Cooking the barbacoa in the instant pot results in tender meat in a fraction of the time. Since this cut of meat is more tough, cooking it in a pressure cooker breaks it down and results in meat that just falls apart.
We're also going to sear each piece of beef shank to lock in even more flavor. Then everything gets added to the instant pot and set the time for 40 minutes on high pressure.
Let the pressure release for 10 minutes after the timer goes off, then move the valve to vent, and release remaining pressure.
This is what the barbacoa looks like after cooking. At this point you want to remove all the bones and pieces of meat. The bone marrow is considered a delicacy so save that.
Once all the meat and bones are out, I like to strain the broth. Discard everything and save the broth! There is so much flavor in this broth and it's perfect to repurpose in a soup.
Dutch Oven Method
When I first published this recipe I used a Dutch oven and cooked it on the grill. Follow the same instructions as the instant pot method, but place the dutch oven on the grill.
You'll want the grill temperature to be around 350 degrees F and place the Dutch oven over indirect heat. This method takes about 6 hours for the meat to get nice and tender.
How to Serve and Store Barbacoa
While this beef shank barbacoa goes great on tortillas as a taco, I personally love it on a plate served with Mexican Rice, Beans, and Nopales.
Add some extra broth over the beef, mix it with the rice and beans, and it's so delicious! You can also have some corn tortillas on the side and make tacos right on your plate.
Leftover barbacoa stores great, just be sure to add extra broth to the meat so it doesn't dry out. This will store in the fridge for 4-5 days. Reheat on the stove or microwave.
If you're looking for a similar recipe, but using Chuck Roast and a few pantry spices, then try my Mexican Shredded Beef. It can be made in an Instant Pot or slow cooker and tastes great too.
Beef Shank Barbacoa Recipe
Equipment
- Instant Pot or Dutch Oven
Ingredients
- 3 pounds Beef Shank (Chamorro de Res) Seasoned with Salt and Pepper on both sides
- 1 tablespoon Oil
- 5 Garlic Cloves Whole
- 1 Onion Whole Cut in Half
- 2 Roma Tomatoes Cut in Half
- 3 Dried Guajillo Peppers (Seeds Removed)
- 6 Dried Chiles De Arbol
- 1 tablespoon Dried Mexican Oregano
- 2 Bay leaves
- 8 oz Mexican Beer
- 2 Cups Beef Broth Low Sodium
- Salt if needed
Instructions
- Season beef shank with salt and pepper on both sides. Add oil to Instant pot and select sauté/high. Sear both sides of beef, one at a time.
- Remove seared beef shanks and deglaze pot with beer. Scrape off any bits on the bottom of the pan. Add Beef Broth and beef shanks back into the pot. Add all remaining ingredients on top of the beef. (Dried chili's tomatoes, onion, garlic, oregano, and bay leaves)
- Set timer to manual/high pressure 40 minutes. Once the timer goes off, allow pressure to release naturally for 10 minutes then release remaining pressure.Remove instant pot lid and use tongs to remove the pieces of beef and bone. Strain remaining broth and add some to the beef to prevent it from drying out. Save remaining broth for a soup. Taste beef and add additional salt if needed.
Dutch Oven Method
- Season beef shank with salt and pepper on both sides. Add oil to Dutch oven over medium high heat. Sear both sides of beef, one at a time.
- Remove seared beef shanks and deglaze pot with beer. Scrape off any bits on the bottom of the pan. Add Beef Broth and beef shanks back into the pot. Add all remaining ingredients on top of the beef. (Dried chili's tomatoes, onion, garlic, oregano, and bay leaves)
- Cook on the grill over indirect heat (350 degrees F) for 6 hours.
- Once the Barbacoa is done, remove the meat and bones into a large dish for shredding. If there are juices left, add some back into the shredded meat, and discard the remaining ingredients. Taste beef and add additional salt if needed.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
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