Barbacoa from beef traditionally comes from several specific parts of the cow:
- The most traditional and favored cut for beef barbacoa is the beef cheek (cachete). This cut is rich in connective tissue and fat which breaks down during slow cooking to make the meat very tender, juicy, and flavorful.
- Another traditional method uses the entire cow head (barbacoa de cabeza) , which includes the cheeks, tongue, and sometimes other parts like the brains and eyes. The whole head is slow-cooked, often wrapped in leaves and cooked in a pit or slow oven, resulting in very tender and flavorful meat.
- Alternatives sometimes used include beef chuck or boneless short rib. These cuts are more accessible and also work well for the slow cooking process, though the cheeks are considered the best for authentic barbacoa.
In summary, the most common part of the cow used for barbacoa is the beef cheek , but traditional recipes also include the whole head of the cow, including cheeks and tongue, slow-cooked to tenderness.
