‘Barbacoa originated in the Caribbean and is the root of the word “barbecue”. It is usually made with a whole cow’s head buried in a pit, but even I would struggle to find a whole head, so I have adapted it to suit modern tastes and availability of ingredients. If, however, you did find yourself with a whole head to cook, there are plenty of tasty bits to be rooted out with a bit of persistence. Barbacoa is now associated with Texas ‘cue, hence the more Tex-Mex style of garnish.'
INGREDIENTS
For the barbacoa:
- 4 garlic cloves, finely chopped
- 2tbsp Maldon sea salt
- 1tbsp coarsely ground black pepper
- 1tbsp cumin seeds, toasted and crushed
- Pinch of ground cloves
- 1tsp dried oregano
- 1kg good quality ox cheek, from your butcher
- 200ml beef stock
- 100ml barbecue sauce
- 100g beef dripping
- Juice of 1 lime
For the guacamole:
- 1 large avocado
- 1 ripe tomato
- ½ red onion, peeled and finely chopped
- Juice of 1 iime
- 1 red chilli, deseeded and finely chopped
- 2 tbs chopped coriander
- Maldon sea salt
For the salsa:
- 4 large ripe tomatoes
- 4 green chillies
- ½ red onion, peeled and finely chopped
- 1 garlic clove, crushed
- 2 tbs chopped coriander
- Juice of 1 lime
- Maldon sea salt
To serve:
- Flour tortillas
- Guacamole (see Richard's recipe below)
- Salsa mexicana (see Richard's recipe below)
METHOD
Make your barbacoa:
Mix the garlic, salt, spices and oregano together to make the rub. Coat the ox cheek with three-quarters of the rub, then cover and leave overnight in the fridge. Set the rest of the rub aside.
Preheat a barbecue or smoker according to the manufacturer's instructions. Smoke the ox cheeks at 110°C (230°F) for 4 hours, until an internal temperature of 90°C (194°F) is reached when the meat is tested with a meat thermometer, or until tender and yielding to the touch.
Meanwhile, prepare the sauce. In a saucepan bring the beef stock, barbecue sauce, beef dripping and lime juice to the boil, then simmer until reduced by half.
Prepare the guacamole:
Peel and stone the avocado and chop the flesh into 1cm pieces
Cut a cross on the underside of the tomato and cover it with boiling water. Leave for 30 seconds to loosen the skin, then peel, deseed and finely chop the flesh. Add to the avocado along with the chopped red onion, lime juice and chilli.
Add the chopped coriander and gently mix to combine.
Season to taste and serve immediately.
Make your salsa:
Cut a cross on the underside of the tomato and cover it with boiling water. Leave for 30 seconds to loosen the skin, then peel, deseed and finely chop the flesh.
Deseed and finely chop the chillies and mix with the tomatoes, red onion and garlic. Add the chopped coriander and the lime juice and gently mix together.
Season to taste and serve immediately.
To serve:
Shred the ox cheek just before serving and mix with the reduced sauce, then season with the extra rub and serve with warmed tortillas, guacamole and salsa.
