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Slow Cooker Barbacoa Beef Bites

Yields1 Serving

 canola oil, for cooking
 1 lb. simmering steak, such as blade, cross rib, or stewing beef
 salt and freshly ground black pepper
 1/2-3/4 cup orange juice
 3 Tbsp. ketchup
 3 Tbsp. soy sauce
 1-2 Tbsp. grated ginger
 1-2 garlic cloves, crushed
 pinch dried red chilis
 1 tsp. cornstarch (optional - I didn't need it)

Set a large, heavy skillet over medium-high heat. Add the oil and when it's hot, add the beef, sprinkling it with salt and pepper in the pan. Turn to brown on all sides - you just want to get some colour - then transfer to a braising dish or slow cooker.


Pour the orange juice into the pan and stir to scrape up any browned bits - pour over the meat. Add the ketchup, soy sauce, ginger, garlic and chili, stir to combine, cover and braise in the oven at 300F for 2 1/2-3 hours, or cook on low in the slow cooker for 6-8 hours.


If it's too saucy and you'd like to thicken it up, stir the cornstarch into 1 Tbsp. cold water, add to the meat mixture and bring to a simmer until it thickens. Otherwise serve it as-is, with flour or corn tortillas, chopped purple or green onion, and fresh cilantro for serving.