FOOD NEWS
The Best Type Of Beef For The Most Flavor-Packed Barbacoa
BY JULIA HOLLAND
Barbacoa is a quintessential Mexican dish that is made through low and slow cooking. This makes tougher cuts of beef the traditional meat of choice.
These tough, collagenous cuts rich in connective tissue include chuck roast (shoulder), shank, (thigh), brisket, flank (abdomen), round (rump), or plate (belly).
That said, some butchers sell cheek, tongue, oxtail, and neck, which are all tough cuts that would also benefit from a slow braise.