Barbacoa Benedict Recipe
Make Barbacoa Benedict Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Barbacoa (slow-cooked beef)
Hollandaise
Assembly & sides
Method
Barbacoa (slow-cooked beef)
Prep and sear
Trim excess fat from the chuck roast and cut into two large pieces. Season both sides with 1 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the beef pieces 3–4 minutes per side until browned. Transfer to a slow cooker or a heavy Dutch oven.
Make sauce
In a blender, combine chipotle peppers in adobo, tomato paste, apple cider vinegar, 1/2 cup of the beef broth, garlic cloves, half the onion (roughly chopped), oregano, cumin, and remaining 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth. Pour the blended mixture over the seared beef. Add remaining beef broth and tuck in bay leaves.
Cook
If using a slow cooker: cook on low 8 hours or high 5 hours until beef shreds easily. If using an oven/Dutch oven: cover and braise at 300°F (150°C) 3–4 hours until fork-tender. During the last 30 minutes, remove lid to reduce liquid slightly if too watery.
Shred and finish
Remove beef to a cutting board and shred with two forks. Skim fat from cooking liquid if needed. Return shredded beef to the pot and toss with enough sauce to moisten (about 1/2–1 cup sauce depending on preference). Keep warm until assembly.
Hollandaise
Clarify butter
Melt the 10 tbs butter in a small saucepan over low heat until completely melted. Spoon off and discard the foamy milk solids from the surface or pour clarified butter off the top into a heatproof measuring cup, leaving solids behind. Keep warm but not hot (about 120–130°F).
Whisk egg yolks
Place a heatproof bowl over (not touching) a simmering pot of water to create a double boiler. Add the 4 egg yolks and 2 tablespoons lemon juice to the bowl and whisk constantly until the mixture thickens slightly and reaches about 140°F (2–3 minutes). Do not overheat or the yolks will scramble.
Emulsify
Remove bowl from heat. Very slowly drizzle the warm clarified butter into the egg yolks while whisking constantly to form a thick, glossy sauce. Start drop by drop, then a thin stream as the emulsion stabilizes. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Season with 1/2 teaspoon salt and 1/8 teaspoon cayenne. Keep warm in a thermos or over very low heat, whisking occasionally.
Assembly & sides
Toast English muffins
Split the English muffins and toast them until golden. Spread the 2 tablespoons butter on the cut sides immediately so it melts.
Poach eggs
Bring a wide shallow saucepan of water to a gentle simmer and add 2 teaspoons white vinegar. Crack two eggs into separate small ramekins. Create a gentle whirlpool in the water with a spoon and slip the first egg into the center; repeat with the second egg. Poach 3–3½ minutes for runny yolks. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs in batches.
Plate
On each toasted English muffin half, pile about 3/4 cup warm shredded barbacoa. Top the meat with a poached egg, then spoon 2–3 tablespoons of hollandaise over the egg and meat. Garnish with a tablespoon of chopped fresh cilantro and a sprinkle of pickled red onion if using. Season with a pinch of salt and black pepper to taste.
Serve
Serve immediately while hollandaise and barbacoa are warm. Leftover barbacoa can be refrigerated up to 4 days and reheated gently; hollandaise is best made fresh.