Slow Cooker Barbacoa De Cachete

Recipe

Slow Cooker Barbacoa De Cachete

Servings: 8
Author: Vianney Rodriguez - Sweet Life

INGREDIENTS

Beef Cheeks

  • Rumba® Beef Cheekmeat
  • 6 pounds (2 pkg) of Rumba Meats Beef Cheekmeat
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 4 teaspoons pepper
  • 1 bay leaves
  • 4 garlic cloves
  • 1 onion, sliced

Pickled Cabbage

  • 1 cup water
  • 1 cup red wine vinegar
  • 1 heaping tablespoon sugar
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jalapeno, sliced
  • 1 head red cabbage, sliced thinly
  • 3 red bell peppers, sliced

INSTRUCTIONS

Beef Cheeks

  1. Place cheek meat along with all ingredients in slow cooker with 4 cups of water.
  2. Cover and cook on low for 6 hours.
  3. After 6 hours carefully remove meat, shred with a fork then return to slow cooker. Serve on warm corn tortillas topped with pickled cabbage.

Pickled Cabbage

  1. In a large bowl whisk together water, vinegar and sugar until sugar is mostly dissolved.
  2. Stir in garlic, salt, pepper and sliced jalapeno. Add thinly sliced cabbage and bell peppers, stir to evenly coat.
  3. Cover and let sit on the counter for 3-4 hours. Stir then place in the fridge until chilled (at least 1 hour).