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

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper and allow the fire to build.
4. Wait about 20 minutes for the cooking surface to become hot and ready for grilling.

Step 2: Prepare the beef

1. Coat the beef chunks with melted butter.
2. Season generously with salt, pepper, cumin, oregano, smoked paprika, and ground cloves.
3. Rub in the minced garlic.
4. Blend the rehydrated guajillo chilies with beef broth and apple cider vinegar, then coat the beef with this mixture.

Step 3: Sear the beef

1. Place the beef chunks on the center grill grate at 1,000°F.
2. Sear each piece for about 2 minutes per side until a dark crust forms.

Step 4: Slow-cook the beef

1. Move the beef chunks onto the flat cooktop towards the outer edge where the heat is lower.
2. Scatter onion slices and bay leaves around the meat.
3. Cover loosely with foil and allow to cook, turning occasionally, for about 2 hours until fork-tender.
4. Remove the meat when the internal temperature is 15°F below the final desired temperature.

Step 5: Shred and serve

1. Shred the cooked beef using forks.
2. 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

1. Spicy Barbacoa: Add chipotle peppers in adobo sauce for extra heat and smokiness.
2. Garlic Lovers: Double the amount of minced garlic for an intense, aromatic boost.
3. Smoky Citrus: Marinate the beef with orange juice for a sweet and smoky touch.
4. Tex-Mex Twist: Add chili powder and a touch of brown sugar for a southwestern flavor.
5. 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