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Barbacoa tejana de carne de res

6 libras (3 kg) de pecho de res

2 (18 oz / 560 ml) botellas de salsa para barbacoa ahumada 2 sobres de especias para chile

2 cucharaditas (10 ml) de ajo picado

2 cucharaditas (10 ml) de jugo de limón

2 cucharadas (30 ml) de salsa Worcestershire

1 taza (250 ml) de cebolla picada

Combinar todos los ingredientes, a excepción de la carne, en la vasija. Revolver bien. Agregar la carne y revolver bien para cubrir. Tapar y cocinar a temperatura:

Baja – 10 horas; O Alta – 5 horas.

Sacar la carne y cortarla en tiras. Volver a ponerla en la vasija. Revolver bien. Servir sobre bolillos blandos. Se obtienen 16 porciones.

Carne de res a la cacerola

5 libras (2,2 kg) de cuarto delantero de res deshuesado 2 cucharadita (10 ml) de sal

12 cucharadita (2,5 ml) de pimienta

6 papas tamaño mediano, cortadas en cuartos

8 zanahorias, cortadas en trozos de 2 pulgadas (5 cm) 2 cebollas tamaño mediano, cortadas en cuartos

12 taza (125 ml) de agua o caldo de carne de res

Espolvorear la carne con sal y pimienta. Colocar los vegetales en el fondo de la vasija. Cubrir con la carne. Agregar el líquido. Tapar y cocinar a temperatura:

Baja – 10 horas. Se obtienen 10 porciones.

Barbacoa de cerdo estilo Carolina del Norte

6 libras (3 kg) de nalga, paleta o paletilla de cerdo deshuesada 2 (14 oz / 400g) latas de tomates en trozos

1 taza (250 ml) de vinagre

4 cucharadas (60 ml) de salsa Worcestershire

2 cucharadas (30 ml) de azúcar

2 cucharadas (30 ml) colmadas de escamas de chiles triturados 2 cucharadas (30 ml) de sal

4 cucharaditas (20 ml) de pimienta negra

Combinar todos los ingredientes en la vasija. Tapar y cocinar a temperatura: Baja – 8 a 10 horas; O Alta – 5 horas. Retirar y cortar la carne en tiras para servir. Se obtiene una barbacoa de entre 5 libras (2,2 kg).

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Proctor-Silex 840149500 manual Barbacoa tejana de carne de res, Carne de res a la cacerola

840149500 specifications

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