Cook Time: 4–8 hours (depending on slow cooker or oven)
Servings: Varies
Calories: Depends on the amount of beef used
Servings: Varies
Calories: Depends on the amount of beef used
Ingredients
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Beef Cheeks (about 2–3 lbs)
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Salt (to taste)
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Optional: A small amount of beef broth or tallow for added moisture
Instructions
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Season the Beef Cheeks Pat the beef cheeks dry with paper towels.
Sprinkle salt on all sides.
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Optional Sear For extra flavor, melt a spoonful of tallow in a hot skillet.
Sear the cheeks on all sides until browned. This step is optional but adds richness.
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Slow Cook
Slow Cooker Method Transfer the seared (or unseared) beef cheeks into a slow cooker.
If desired, pour in a small amount of beef broth or tallow to help keep the meat moist.
Cover and cook on low for 6–8 hours (or on high for 4–5 hours) until the beef is fall-apart tender.
Oven Method Preheat your oven to 300°F (150°C).
Place the beef cheeks in a covered baking dish or Dutch oven.
Add a little beef broth or tallow if desired.
Cook for about 4–5 hours, or until fork-tender.
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Shred and Serve: Once the beef cheeks are fully cooked, shred them using two forks.
Season with additional salt if needed.
Serve hot with any rendered juices or fat.
This carnivore version eliminates all plant-derived seasonings and relies entirely on beef, salt, and optional animal-based fat or broth to create a rich, tender Barbacoa dish. Adjust the cooking times and methods to fit your preferences.