This barbacoa recipe is easy to make at home in the slow cooker. Simple, yet flavorful, this flavorful grassfed shredded beef is perfect for tacos, burritos, enchiladas, or even nachos. The perfect addition to all your Tex Mex meals.
- 2 lbs. 1915 Farm Grassfed Beef Cheek
- 2 Tbsp kosher salt
- 2 Tbsp olive oil
- ½ white onion, chopped
- 2 garlic cloves
- 1 bay leaf
- 1 quart beef broth (can substitute water or chicken stock)
Place beef cheeks in a slow cooker, season with salt. Add remaining ingredients. Cook on low for 8 hours, or high for 5-6 hours. Meat is done when it shreds easily with a fork. Strain liquid and shred meat before assembling tacos, or enjoying however you'd like!