Steps to Make Speedy Barbacoa (Slow-cooked ox cheeks)

Barbacoa (Slow-cooked ox cheeks) ~

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, barbacoa (slow-cooked ox cheeks). One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Barbacoa (Slow-cooked ox cheeks) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Barbacoa (Slow-cooked ox cheeks) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):

1. Take 1 kg of ox cheeks.
2. Get 1 tbsp of olive oil.
3. Prepare 40 g of salt.
4. Take 1 1/2 teaspoons of ground cumin.
5. Get to taste of Freshly ground black pepper.
6. Take 500 ml of water.
7. Take 1/2 of Spanish onion, thickly sliced.
8. Prepare 3 of garlic cloves, thickly chopped.

Instructions to make Barbacoa (Slow-cooked ox cheeks):

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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