Beef Barbacoa Sharing Platter


  • 1.2 – 1.5kg Celtic Pride PGI Welsh Beef brisket or chuck, left whole
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • Oil for frying

For the sauce:

  • 2 tbsp chipotle paste
  • 500ml beef stock or dark ale
  • 100ml apple cider vinegar
  • 2 limes, juice only
  • 6 garlic cloves, peeled and crushed
  • 1½ tbsp ground cumin
  • 2 tsp dried oregano
  • ½ tsp ground cloves

For the tangy lime dip:

  • 150ml crème fraiche or soured cream
  • 1 lime, juice and zest
  • 2 garlic cloves, crushed
  • 1 tbsp sweet chilli sauce

To serve:

  • Chopped coriander
  • Pickled red cabbage
  • Baby gem lettuce cups
  • Tacos or tortillas



  • Place all the sauce ingredients in a large bowl and whisk lightly to mix well.
  • Season the beef.
  • Heat the oil in a large frying pan and, over a high heat, brown the meat well on all surfaces.
  • Transfer the meat into the slow cooker or in a deep casserole dish and pour the sauce ingredients over the meat.
  • Cook on low setting of slow cooker for 6-8 hours, or 4 hours in oven 150˚C / 130˚C fan / Gas 2, until the meat is very tender and shreds easily.
  • Remove the meat from the sauce and, using forks, shred the meat. Add some or all of the sauce to the shredded meat and use to fill the tacos or lettuce cups. Top with the tangy lime dip, pickled red cabbage, chopped coriander.