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

Before you jump to Barbacoa (Slow-cooked ox cheeks) recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

For the most part, people have been taught to believe that “comfort” foods are terrible for the body and should be avoided. Often, if your comfort food is a sugary food or some other junk food, this is true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that really can raise your moods when you eat them. When you are feeling a little down and are in need of an emotional boost, try some of these.

Eggs, believe it or not, can be truly great at fighting back depression. You should see to it, though, that what you make includes the yolk. The egg yolk is the part of the egg that is the most important in terms of helping elevate your mood. Eggs, particularly the yolks, are rich in B vitamins. B vitamins can genuinely help you raise your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that dictate your mood. Eat an egg and be happy!

Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to barbacoa (slow-cooked ox cheeks) recipe. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
  1. You need 1 kg ox cheeks
  2. Get 1 tbsp olive oil
  3. Provide 40 g salt
  4. Get 1 1/2 teaspoons ground cumin
  5. Provide to taste Freshly ground black pepper
  6. Prepare 500 ml water
  7. Provide 1/2 Spanish onion, thickly sliced
  8. You need 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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