Easiest Way to Make How To Make Caldo De Res With Oxtail

Beef Barbacoa (Barbacoa De Res)

A pot of caldo de res will typically include the following vegetables:

Recipe Summary Beef Barbacoa (Barbacoa De Res)

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. Recipe originally submitted to Allrecipes.com.mx

Ingredients | How To Make Caldo De Res With Oxtail

3 ½ pounds beef brisket

1 white onion, halved

3 cloves garlic

3 bay leaves

salt to taste

water to cover

6 small guajillo chile peppers, seeded and deveined

2 small ancho chile peppers, seeded and deveined

3 tablespoons white vinegar

2 cloves garlic

4 whole cloves

3 whole allspice berries

½ teaspoon ground black pepper

¼ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon cumin seeds

¼ teaspoon ground ginger

1 pinch ground cinnamon

salt to taste

Directions

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.

Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.

Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.

Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Nutrition data for this recipe includes the full amount of barbacoa sauce. The actual amount of sauce consumed will vary.

Info | How To Make Caldo De Res With Oxtail

prep: 10 mins cook: 1 hr 50 mins additional: 5 mins total: 2 hrs 5 mins Servings: 6 Yield: 6 servings

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