There used to be a video on youtube from Rick Bayless on how to cook Lamb Barbacoa. It's down now but he has the recipe published on his website anyways.
http://www.rickbayless.com/recipe/view?recipeID=92
I would put the difficulty level of this one as easy.
The idea of this dish is to get 2 different meal in 1. The meat is above the liquid and cooked in the BBQ or in a oven (I did not manage to dig my own pit yet). All the juices from that mean will leak in the veggies below creating a soup. It's a great winter dish, I know that summer is coming but we still have some cold days according to the weather network (Around here at least). Today is not too bad but I don't mind eating a bit of soup when it's warm outside. Also, those who live in the South Hemisphere will enjoy this a lot right now!
All right, so, my recipe was changed a bit compared to Mr. Bayless. I like his but lamb is difficult to procure here and 90% of lamb meat are frozen only so it's not great. In Australia or New Zealand, different story...
It goes as follow
I used
So, you would put all your ingredients (except the pork and lime) in the dutch oven. Chop the carrots, celery, potatoes (if you have some) or put the hominy directly. The texture of hominy is similar to potatoes (I find). Add the coriander too at the beginning. I will add some fresh coriander after it cooked also.
Cover with water and put the glass container upside down. Your piece of pork will sit on that. It should be above the water. Put it in the oven, mine will be in there all afternoon to cook slowly. You could serve it with tortillas if you want or simply eat some of the roast and soup.
I tried it with Lamb, pork, chicken and beef and I find that chicken is the very best result closely followed by pork. I am not a huge fan of Lamb meat. I'll eat it but find it too strong sometimes.
So, who's up for the challenge?
http://www.rickbayless.com/recipe/view?recipeID=92
I would put the difficulty level of this one as easy.
The idea of this dish is to get 2 different meal in 1. The meat is above the liquid and cooked in the BBQ or in a oven (I did not manage to dig my own pit yet). All the juices from that mean will leak in the veggies below creating a soup. It's a great winter dish, I know that summer is coming but we still have some cold days according to the weather network (Around here at least). Today is not too bad but I don't mind eating a bit of soup when it's warm outside. Also, those who live in the South Hemisphere will enjoy this a lot right now!
All right, so, my recipe was changed a bit compared to Mr. Bayless. I like his but lamb is difficult to procure here and 90% of lamb meat are frozen only so it's not great. In Australia or New Zealand, different story...
It goes as follow
- Pork shoulder with bone and skin (1.5-2.kg piece) or one whole chicken
- 2 carrots
- 2 celery sticks
- 1 leek (white part only)
- 1 onion
- 2 cloves of garlic
- 2 birds-eye chilli (or Jalapeño)
- 1 fistful of coriander
- 1 glass of white wine (white, not red)
- 1 big tin (around 1 pound) of Hominy or 2-3 potatoes (don't put both, I tried it, not great)
- Cumin, thyme, Cinnamon, salt (1 teaspoon of each).
- 1 x lime
I used
- Oven at 350F (convection)
- chef's knife
- chopping board
- glass container
- Dutch Oven (The big model)
So, you would put all your ingredients (except the pork and lime) in the dutch oven. Chop the carrots, celery, potatoes (if you have some) or put the hominy directly. The texture of hominy is similar to potatoes (I find). Add the coriander too at the beginning. I will add some fresh coriander after it cooked also.
Cover with water and put the glass container upside down. Your piece of pork will sit on that. It should be above the water. Put it in the oven, mine will be in there all afternoon to cook slowly. You could serve it with tortillas if you want or simply eat some of the roast and soup.
I tried it with Lamb, pork, chicken and beef and I find that chicken is the very best result closely followed by pork. I am not a huge fan of Lamb meat. I'll eat it but find it too strong sometimes.
So, who's up for the challenge?
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