Event Services, What's Cooking?! Slow Cooker Barbacoa-Style Shredded Beef: version 2.0

Slow Cooker Barbacoa-Style Shredded Beef: version 2.0

Hi everyone. Because of all the great feedback from version 1.0, I decided to make this recipe again! But I didn’t have all the ingredients on hand that the original recipe calls for ... so I improvised.  I have made some changes to this and I think it’s better than the first one!  I didn’t have chuck roast (so expensive these days), so I used flank steak, which shreds better in my opinion. I didn’t have fresh lime, but had bottled lemon juice. I didn’t have any apple cider vinegar, so I used a half and half mixture of rice wine vinegar and red wine vinegar. I don’t really like cloves, so I left those out all together. I didn’t have chipotle peppers in adobo sauce, but I had dried chipotles. I also added onion and a step that will give more flavor to the dish. On top of it all, I also included a how-to video on how to shred your beef.

Neelee Smith, Banquet Captain

nsmith@ucar.edu

 

Link to Recipe:

Slow Cooker Barbacoa-Style Shredded Beef: version 2.0

Link to Shared Collection of Recipes:

Event Services, What’s Cooking?!

Or access them through our UCAR Event Services website here  

Announcement Timing: 
Thursday, November 19, 2020 to Saturday, December 19, 2020

Posted by Sylvia Ng at ext. 1158, sylviang@ucar.edu

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