4 hours +
Cut the beef brisket into large chunks. If using diced beef skip this step.
Season the beef generously with salt and pepper.
Add a dash of oil to a large pan and heat to a high heat so that the meat will sear. Add in the beef in chunks and brown on all sides. You want a proper sear to add flavour.
When browned, remove the beef from the pan and set aside.
Put all of the ingredients for the barbacoa sauce together in a food processor and blitz until you have a smooth sauce.
To cook the beef you have a few options.
You can place the beef in a slow cooker, cover it with the sauce, and cook on low for 8 hours.
You can also place all of the ingredients together in a casserole dish/Dutch Oven and put in a preheated oven at 160C/140 Fan/Gas Mark 3 for three and a half hours. Cover the lid with foil to prevent too much steam from escaping and the beef drying out.
To serve, all you have to do is take out the beef and shred with a pair of forks, similar to how one would prepare pulled pork.
You can then serve the shredded beef in wraps, on tacos, on nachos, as part of a burrito bowl, or anything else that you fancy!
A very simple serving suggestion is over rice with the sauce on top and a side serving of sliced avocados and salsa.