Beef Barbacoa Grilled Cheese
Directions
- 1Preheat the grill by getting a chimney of coals hot and dumped into the tray. Let the cast iron sit over the coals for about 10 minutes.
- 2Cube up chuck and season with salt + pepper. Put about 2 tablespoons of olive oil in the pot and place the cubed roast in. Flip occasionally until they all get a good sear.
- 3Throw together all the other ingredients in a blender or food processor and blend, then dump into the pot. Add in bay leaves and close the lid.
- 4After about 4 hours, the chuck should have reached 200°F+ and relaxed long enough to be pull-apart tender. Separate consommé from beef.
- 5Remove pot and place a new round of coals on the tray followed by a skillet. Butter up the skillet and toast bread, then build the sandwich. Cut and dip in consommé and cilantro.
Ingredients
- 3 lb chuck roast
- 1 salt
- 1 pepper
- 1 C beef broth
- 0.5 C apple cider vinegar
- 2 Roma tomatoes
- 0.25 onion
- 1 lemon
- 6 garlic cloves
- 4 tsp ground cumin
- 4 tsp chili powder
- 2 tsp oregano
- 0.5 tsp ground cloves
- 4 bay leaves
- 1 Colby Jack, mozzarella cheese blend
- 1 Cilantro
- 1 consommé
- 2 tablespoons olive oil
- 2 bread
- 1 butter
Equipment
ChimneyCast iron grillBlender or food processorSkillet