It is my daughters birthday on Saturday and we are throwing a party for about 30 people. I was thinking of slow cooking barbacoa. The recipe I have says to cook it for 6 hours, and leave an hour to shred (7-71/2) hours total. Can I cook this the day before, then reheat in the crockpot the day of? Or will this make the meat tough?
Here is the recipe I have. I am going to double it, and omit the jalapeno because there will be little kids eating this :
Yield: Makes about 10 cups
- 1 pound onions, peeled and diced
- 1 pound firm-ripe tomatoes, rinsed, cored, and chopped
- 4 cloves garlic, peeled and minced
- 3 ounces fresh jalapeño chilies (about 4 total), rinsed, stemmed, seeded, and quartered lengthwise
- 2 dried bay leaves
- 1 cup fat-skimmed chicken broth
- 1/2 cup lime juice
- 2 tablespoons white wine vinegar
- 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican or regular oregano
- About 1 teaspoon salt
- 1/2 teaspoon coarse-ground pepper
- 1 boned, tied beef chuck or boned pork shoulder or butt (4 to 5 lb.)
1. In a 9- by 13-inch pan, mix onions, tomatoes, garlic, jalapeños, bay leaves, chicken broth, lime juice, vinegar, thyme, cumin, oregano, 1 teaspoon salt, and pepper. Rinse meat, place in pan, and turn to coat. Cover and chill at least 3 hours or up to 1 day, turning meat occasionally. Seal pan with foil.
2. Bake in a 300° oven until meat is tender enough to pull apart easily, 4 to 5 hours. Supporting with 2 slotted spoons, transfer meat to a platter. Pour pan juices through a strainer into a 12-inch frying pan or a 5- to 6-quart pan (discard bay leaves; reserve remaining vegetable mixture); skim and discard fat. Boil juices over high heat until reduced to 1 cup, 25 to 30 minutes.
3. When meat is cool enough to handle, in about 10 minutes, discard string. Use 2 forks or your fingers to pull meat into shreds; discard fat and connective tissue. Add meat and reserved vegetable mixture to pan with juices. Stir occasionally over medium heat until steaming, about 5 minutes. Season to taste with salt.
Also, any suggestions you have to improve the dish would be most appreciated!