Authentic Mexican Barbacoa de Res on the Arteflame Grill
Introduction
Barbacoa de Res is a rich, tender, and smoky Mexican barbecue dish that slow-cooks beef to perfection. Using the Arteflame grill, we achieve an incredible crust by reverse-searing the meat at 1,000°F on the center grill grate before allowing it to cook slowly on the flat cooktop. The result is juicy, flavor-packed barbacoa that melts in your mouth. Let’s fire up the grill and get started!
Ingredients
- 4 lbs beef chuck roast, cut into large chunks
- 2 tablespoons butter, melted
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cloves
- 4 cloves garlic, minced
- 2 dried guajillo chilies, rehydrated and blended
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 1 white onion, sliced
- 2 bay leaves
- 2 limes, cut into wedges for serving
- Fresh cilantro, chopped for garnish
- Corn tortillas for serving
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them in the grill.
- Stack firewood on top of the soaked napkins.
- Light the paper and allow the fire to build.
- Wait about 20 minutes for the cooking surface to become hot and ready for grilling.
Step 2: Prepare the beef
- Coat the beef chunks with melted butter.
- Season generously with salt, pepper, cumin, oregano, smoked paprika, and ground cloves.
- Rub in the minced garlic.
- Blend the rehydrated guajillo chilies with beef broth and apple cider vinegar, then coat the beef with this mixture.
Step 3: Sear the beef
- Place the beef chunks on the center grill grate at 1,000°F.
- Sear each piece for about 2 minutes per side until a dark crust forms.
Step 4: Slow-cook the beef
- Move the beef chunks onto the flat cooktop towards the outer edge where the heat is lower.
- Scatter onion slices and bay leaves around the meat.
- Cover loosely with foil and allow to cook, turning occasionally, for about 2 hours until fork-tender.
- Remove the meat when the internal temperature is 15°F below the final desired temperature.
Step 5: Shred and serve
- Shred the cooked beef using forks.
- Serve with warm corn tortillas, fresh lime wedges, and chopped cilantro.
Tips
- Use high-quality firewood for the best smoky flavor.
- Applying butter before searing helps create a deep, rich crust.
- Cook larger pieces of beef for a longer time for more tender meat.
- Adjust the positioning of ingredients on the cooktop to take advantage of the heat zones.
Variations
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Spicy Barbacoa: Add chipotle peppers in adobo sauce for extra heat and smokiness.
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Garlic Lovers: Double the amount of minced garlic for an intense, aromatic boost.
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Smoky Citrus: Marinate the beef with orange juice for a sweet and smoky touch.
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Tex-Mex Twist: Add chili powder and a touch of brown sugar for a southwestern flavor.
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Beer-Marinated Barbacoa: Use dark beer instead of beef broth for a malty depth of flavor.
Conclusion
Grilling barbacoa de res on the Arteflame grill creates deeply flavorful, tender meat with a perfectly seared crust. The large flat griddle ensures an even cook and allows you to grill everything at the same time effortlessly. With rich smoky flavors and a perfect balance of spice, it's a favorite for any barbecue gathering.
Best pairings
- Fresh pico de gallo
- Grilled corn on the cob with cotija cheese
- Mexican-style rice
- Black beans
- Horchata or a cold Mexican lager