Barbacoa Beef Cooking

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. This was a recipe request I was glad to make. Another Chipotle's inspired dish. If you've never eaten at Chipotle's, then you probably don't understand the obsession.
I made this in my pressure cooker which cut down the cooking time by half but you can use a regular pot or slow cooker. One thing I should mention, I used four chipotle peppers and it was very spicy, so use your judgment on how much to use depending on how spicy you like your food. I served this over cilantro lime rice with corn salsa. These would also make great beef tacos or burrito bowls. Enjoy!

Barbacoa Beef
Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g
Ingredients:
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce
(to taste) 　　1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water
Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Spicy Cumin Beef Stir Fry Recipe

250g beef finely sliced across the grain (you can use any beef steak - I used chuck and it was not chewy at all because of the marinade and searing)

1 1/2 tbsp soy sauce
1 tsp corn flour
1 long red chilli finely chopped
1 red or yellow capsicum large dice
2 tsp ground cumin
1 tsp of dried chilli flakes
2 tbsp of peanut oil
1 clove minced garlic (you can omit this if sensitive)
1 tbsp minced ginger
1 tbsp of finely chopped chives
1 tsp of sesame oil
Mix the soy and cornflour together. Add beef and leave for 30mins - 1 hour.
Heat oil in wok. When very hot and smoking add the beef in batches. Sear the outside of the beef, remove from pan and drain on paper towel.

Scallops Recipe

5 tablespoons butter, divided
½ cup dry white wine
¼ cup heavy whipping cream
1 teaspoon fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of grated or ground nutmeg
1 pound sea or bay scallops, drained
¼ cup panko (Japanese breadcrumbs)
¼ cup finely chopped hazelnuts
Hot cooked pasta
Garnish: fresh thyme sprigs
Preheat oven to 375°.

Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired. Makes 2 servings.
SERVE
Mixed Greens with Honey-Poppy Seed Vinaigrette
Whisk together ¼ cup honey, ¼ cup white wine vinegar, 1 teaspoon grated onion, ¼ cup olive oil, 2 teaspoons poppy seeds, and salt and freshly ground black pepper to taste. Serve over fresh salad greens.
POUR
Chardonnay makes a great accompaniment to seafood with butter or cream sauces. Luscious options include Jordon Chardonnay Russian River Valley or Chateau St. Jean Chardonnay Sonoma County Reserve. Or, because the hazelnut is Oregon's official nut, try one of the state's own, such as a Rex Hill Chardonnay or Chehalem Ian's Reserve Chardonnay.