For barbacoa de res, the meat is beef. It’s traditionally beef brisket, aka the best cut of beef ever, but you can choose any kind you like. Because it’s a stew, you want a cheaper cut that has some connective tissue and a little fat. It’s probably best not to use beef tenderloin here. The best cuts of beef that are ideal for stewing are: chuck, brisket, shank, cheek, and short ribs. For simplicity’s sake, the recipe specifies just one cut, but you can do a combination too!
Instant Pot Barbacoa
This recipe is primarily aimed at the Instant Pot because it’s the best way to make shredded beef. It’s easy, fast, and it locks in flavor like nothing else. Those yummy smells you get when you slow cook in a crockpot or on the stove? That’s lost flavor. But, you don’t just need to go out and buy an instant pot. You can also make this on the stovetop or in the oven too.
