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Barbacoa (Slow-cooked ox cheeks)
Barbacoa (Slow-cooked ox cheeks)

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We hope you got insight from reading it, now let’s go back to barbacoa (slow-cooked ox cheeks) recipe. To cook barbacoa (slow-cooked ox cheeks) you only need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
  1. Provide 1 kg ox cheeks
  2. Provide 1 tbsp olive oil
  3. Take 40 g salt
  4. You need 1 1/2 teaspoons ground cumin
  5. You need to taste Freshly ground black pepper
  6. Use 500 ml water
  7. You need 1/2 Spanish onion, thickly sliced
  8. Provide 3 garlic cloves, thickly chopped
Steps to make Barbacoa (Slow-cooked ox cheeks):
  1. Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
  2. Pour water into a slow cooker or crockpot.
  3. Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
  4. Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.

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