Cut the beef into about 4-6 chunks and season with salt and pepper. Press the Saute setting and add the oil. Sear beef on all sides (See Note 3) until browned.
In a blender add all other ingredients except bay leaves and puree. Pour sauce over beef, add the bay leaves and close lid. Cook on Pressure setting, High for 35 minutes.
After it’s cooked 35 minutes let rest 10 minutes, then do a Quick Release. Remove lid and shred beef with forks. (If it doesn’t shred easily, cook another 10 minutes). Serve as is, or allow to cool and keep refrigerated in an airtight container.
Use in tacos and burritos topped with pickled red onions and or pico de gallo.
Stovetop Beef Barbacoa
Cut the beef into about 4-6 chunks and season with salt and pepper. In a Dutch oven over medium heat add the oil. When hot sear beef on all sides until browned.
In a blender add all other ingredients except bay leaves and puree. Pour sauce over beef, add the bay leaves and close lid.
Turn the heat to low. Simmer for 4 to 4 1/4 hours or until the meat pulls apart easily.
Turn off the heat and shred the meat with forks. Return meat to braising liquid and let the shredded meat simmer over low heat for about 15 minutes. Serve hot in tortillas with pickled red onion, pico de gallo or with scrambled eggs.
Barbacoa beef is authentically made using beef cheeks although some may find that hard to find. For this recipe I made it using beef chuck roast.
The herb that makes this is Mexican oregano, but regular oregano works just as well.
Searing the beef on all sides first allows for a level of flavoring with caramelization. This is optional, I like the crunchy texture on the edges.