Barbacoa (Slow-cooked ox cheeks)
I used ox cheek in this recipe but it is normally made with beef cheeks.
NOTE: This recipe calls for a lot of salt but it is needed.
Barbacoa (Slow-cooked ox cheeks)
I used ox cheek in this recipe but it is normally made with beef cheeks.
NOTE: This recipe calls for a lot of salt but it is needed.
Open in Cookpad AppSteps
- 1
Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
- 2
Pour water into a slow cooker or crockpot.
- 3
Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
- 4
Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.
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