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Steam-Roasted Dr. Pepper-Glazed Barbacoa

Name: Steam-Roasted Dr. Pepper-Glazed Barbacoa
Prep time: 60 min
Cook time: 210 min
Total time: 270 min
Ingredients: 3 cups of Dr. Pepper; 1.5 of white onions, peeled and halved; 1 (12-ounce) can of tomato sauce; 0.25 cup of brown sugar; 0.25 cup of molasses; 0.25 cup of apple cider vinegar; 1 Tbsp of Worcestershire sauce; 10 cloves of peeled garlic, 4 grated and 6 whole; 1 tsp of grated fresh ginger; 1 tsp of paprika; 0.25 tsp of ground allspice; 1 (2 1/2-pound) of beef chuck roast; 1 Tbsp of ground cumin; 1 Tbsp of Mexican oregano; 0 of Salt and freshly ground black pepper; 4 of chipotles in adobo; 1 of guajillo chile, stemmed and seeded; 1 of ancho chile, stemmed and seeded; 2 of dried bay leaves; 1 of lime, halved; 0 of Fresh cilantro, for serving

Bryant Kryck

August 27, 2021

By using the steam and convection settings on the Anova Precision Oven, you can easily obtain perfect and evenly slow-cooked barbacoa. Serve this tender barbacoa with taco or burrito fixings, or add to chili, sandwiches, and more. Note: If you’d like, you can use the braising liquid for a sauce. After removing the braised barbacoa, strain the remaining cooking liquid and transfer to a saucepan. Place over medium heat, bring to a simmer, and reduce by 25 percent. Drizzle over the meat before serving for a saucier dish.

Serves

Prep Time

01:00

Cook Time

03:30

Steam-Roasted Dr. Pepper-Glazed Barbacoa

4.83 (6)

240

Ingredients

3 cups

Dr. Pepper

1.5

white onions, peeled and halved

1 (12-ounce) can

tomato sauce

¼ cup

brown sugar

¼ cup

molasses

¼ cup

apple cider vinegar

1 Tbsp

Worcestershire sauce

10 cloves

peeled garlic, 4 grated and 6 whole

1 tsp

grated fresh ginger

1 tsp

paprika

¼ tsp

ground allspice

1 (2 1/2-pound)

beef chuck roast

1 Tbsp

ground cumin

1 Tbsp

Mexican oregano

Salt and freshly ground black pepper

chipotles in adobo

guajillo chile, stemmed and seeded

ancho chile, stemmed and seeded

dried bay leaves

lime, halved

Fresh cilantro, for serving

Steps

1. Reduce Soda for Sauce

Pour 1 cup of the Dr. Pepper into a medium saucepan. Place over medium-low heat and cook until reduced to 3/4 cup.

2. Make Sauce

Stir in one of the onion halves, along with the tomato sauce, brown sugar, molasses, vinegar, Worcestershire sauce, grated garlic, ginger, paprika, and allspice. Bring to a simmer, reduce the heat to low, and cook until the sauce is slightly thickened, 10 to 12 minutes. Remove from the heat and let cool.

3. Set Up Braising Pan

Place the chuck roast in a deep pan or pot that fit in the oven. Rub with the cumin and oregano, and season generously with salt and pepper. Place the remaining onion halves, remaining garlic, chipotles, Guajillo, ancho, and bay leaves in the pan around the roast. Squeeze the lime into the pan and add the spent halves.

4. Add Sauce and Remaining Soda

Add the cooled sauce and remaining Dr. Pepper to the pan. The liquid should cover at least three-quarters of the chuck roast.

5. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

03:30 Timer

6. Slow Cook

Rack

Add the pan, uncovered, to the oven. Cook until the beef is fork-tender, 3 1/2 hours. Every 45 minutes, open the oven and gently flip the chuck roast.

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

03:30 Timer

7. Rest, Shred, Garnish, and Serve

Remove the meat from the braising liquid (see note) and let rest for 10 minutes before shredding it into bite-size pieces. Transfer to a serving dish and garnish with cilantro. Serve.