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Braised Grassfed Beef Barbacoa Shawarma

Grassfed Barbacoa Shawarma

Braised Grassfed Beef Barbacoa Shawarma
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Intro

Greetings! It appears we’re on a Beefy kick lately, which I blame partly on cold weather/snow, and partly on the extra strength training sessions we’ve both been logging.

Slow roasts and braises are honestly perfect for lazy afternoons inside when its too awful to go out. And when the body is in recovery, it sure benefits from the extra protein, iron and B12 you get from high-quality animal meat.

Today and tomorrow, I will be posting my at-home version of our two favorite meat fillings from THE beloved taco joint here in Portland: Por Que No. Those favorites are the Pollo Asado, and the Beef Barbacoa.

This particular recipe emulates their Barbacoa pretty closely. We recently had Lebanese friends visiting and took them to Por Que No. They couldn’t believe how much the Mexican Barbacoa tasted like their favorite Shawarma in Beirut. It just served to remind me how good food is good food around the world, and how much in common our various cultures really have.

In honor of the beloved Shawarma, I have amped up the warming carminitive spices in this Barbacoa blend. Feel free to make it as-is the first time around and then play with ratios to your preference the second time around. Your tastebuds may be particularly sensitive to the flavors of cloves and cumin.

Chef’s Tips

As usual, I start my large meat braise with LOADS of alliums (garlic, leeks, onions, shallot). There are two basic reasons for this:

  1. Alliums make everything taste better. They soften, caramelize, and have this absolutely lovely umami and slightly sulphuric flavor when cooked and roasted. Plus they make the house smell amazing.
  2. Alliums are a potent anti-disease vegetable family. Studies too numerous to list by name here have proven them effective against certain types of cancers, bacteria, viruses, and heart disease. They’re just little medicinal wonders.

I also make sure that my beef is 100% grassfed. Pastured animals that are allowed to graze naturally have healthier body tissues and are under less stress. They taste better and they are better for our bodies and the planet. And grass-fed beef is not even more expensive than industrially-farmed cattle anymore. Unlike chicken, pastured/grassfed beef is getting far more common to find. There’s literally no reason not to switch over! Find a grocery store that sells it and just start buying it (if your family eats red meat, and I assume they do since you’re reading this recipe). Red meat is incredibly nutrient-dense, when eaten in moderation with a balanced and diverse diet.

I cut my big 3 to 3.5 lb chuck roast into large chunks so they are easier to work with when searing:

You can see I’ve got my Avocado Oil there too (thanks Costco) which I put a small glug in my shallow dutch oven to sear the meat. I sear them over medium-high heat a good 3 minutes on all 4 sides, and chop the alliums up while that’s happening. At the end of the process I deglaze the pan with some veggie broth, turn the heat down to medium and put all the alliums in to simmer and reduce a bit, like so:

When everything is all said and done, the “ready to get braised for hours” dish looks something like this (you’ll notice some tomatoes and red miso have snuck in there, and I’ve added some herbs as well. You don’t have to do that for the shawarma – the carminative spices are enough. Consider it optional! I had them on hand and threw them in (there’s some thyme and tarragon leaves in there, not a lot).

From there, you’ll only be slow-braising this for about an hour per pound of meat, so 3 to 3 1/2 hours. Once you remove from the heat, shred it, remove any remaining fat/cartilage chunks and return it to the pot, it’ll look and smell delectable:

From there, this meat can be happily added to tacos with any topping of choice, or to wraps a la true shawarma. You can also add it into rice or grain bowls, or top roasted root veggies with it. So versatile and an easy way to get a week’s worth of meat for mostly hands-off time! This makes a great dinner party dish also, since it makes 12-14 servings. Enjoy!

Grassfed Barbacoa Shawarma

Braised Grassfed Beef Barbacoa Shawarma

Ingredients

3 to 3.5 lb grassfed chuck roast
2 medium onions, preferably 1 yellow and 1 red
6-8 cloves garlic (minimum – feel free to throw a whole head in)
1 shallot and 1/2 leek, optional (if you have them on hand)
1 T avocado oil
2 cups organic vegetable broth, plus more as needed
2 T red miso
1 T Tamari (or soy sauce)
1/2 cup diced tomatoes with juice (about 4 oz) or tomato sauce
1 tsp liquid smoke
SHAWARMA MIX:
1 tsp ground cinnamon
1 tsp ground cumin
1tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
1/2 tsp ground cloves
1/4 tsp cayenne, or to taste

Instructions

1
Preheat oven to 350 degrees Fahrenheit.
2
Cut chuck roast into large chunks (as shown in picture in blog post above). Heat 1 T avocado oil over medium-high heat in dutch oven (shallow or deep)
3
Working in batches if necessary, sear roast chunks on all sides until deeply golden brown, about 3 minutes each side. Remove to large plate as they are done.
4
While meat is searing, quarter & roughly slice the onions, along with shallot and white part of 1/2 a leek if using. Cut root end off garlic cloves then smash each with broad side of a chef knife, after which the skins should easily remove.
5
When all meat has been seared and removed from pan, deglaze the pan with 1/2 cup vegetable broth. Let simmer until reduced by half. Reduce heat to medium then add the allium vegetables.
6
Sprinkle the shawarma spices on top of the veggies. Stir fry the veggies and spices together until onions are soft and fragrant, about 3-4 minutes.
7
Add the meat chunks and nestle on top of veggies. Add the miso, soy sauce, liquid smoke, tomatoes (or tomato sauce), and remainder of the vegetable broth. If the broth does not rise to about halfway up the meat, add more until it does.
8
Cover with lid and place in oven for 1.5 hours.
9
Remove and uncover, turn meat chunks over, stirring sauce while doing so. Check for liquid levels – there should still be liquid to about halfway up the meat at this point. Add more broth if needed. Depending the age of both meat and vegetables, they may give off quite a bit of liquid themselves, or none at all.
10
Cover and place back in oven for 1 more hour. (Total cook time 2.5 hours at this point.)
11
Remove from oven and check for liquid levels again – the liquid should be down to about a quarter, but the onions should still be covered (ie the bottom should not be dry). Adjust liquid if necessary, cover again and finish cooking – about 30-45 minutes longer.
12
Remove and check for tenderness – the meat should be falling apart by now. If so, turn oven off and remove from heat. Take lid off, remove large meat chunks to a large cutting board and shred it, returning to the pot as it is shredding. Remove and discard any large chunks of fat or connective tissue that remain.
13
Stir the shredded meat into its sauce so the juices and flavor completely cover the meat. Taste for seasoning (particularly saltiness and spice level) and adjust if necessary. Serve immediately and refrigerate leftovers for up to a week.

Nutrition Per Serving

Calories 330
Protein 30g
Carbs 4g
Fiber 1g
Fat 15g
Tags:
Dinner In Provence
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