Barbacoa means ‘barbeque’ in Spanish, but it’s not as straightforward as that, Chef! Imagine the best braised beef you’ve tasted – with a Mexican barbeque flavour twist. Our recipe replaces tacos with a bed of fluffy jasmine rice. The beef is cooked in a beautiful blend of orange juice, a special UCOOK spice blend, tomato passata, a rich beef stock & garlic, which is soaked up by sweet corn & black beans.
Barbacoa-style Beef & Rice
Barbacoa-style Beef & Rice
with piquanté peppers & sour cream
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Beef Stock
- Black Beans
- Corn
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Orange Juice
- Piquanté Peppers
- Sour Cream
- Spice Blend
- Spring Onion/s
- Spring Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan. Cut into bite-sized pieces, season and set aside.
SAUCE
Return the pan to medium heat with all the pan juices. Fry the spring onion, Corn, garlic, and spice blend until fragrant, 3-4 minutes. Mix in the tomato passata, orange juice, Beef stock and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, add the beans and the beef and continue to simmer until warmed through. Remove from the heat and season.
DINNER IS READY
Make a bed of the rice, top with barbacoa-style Beef and dollops of sour cream. Garnish with a scatter of the peppers and enjoy, Chef!
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan. Cut into bite-sized pieces, season and set aside.
SAUCE
Return the pan to medium heat with all the pan juices. Fry the spring onion, Corn, garlic, and spice blend until fragrant, 3-4 minutes. Mix in the tomato passata, orange juice, Beef stock and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, add the beans and the beef and continue to simmer until warmed through. Remove from the heat and season.
DINNER IS READY
Make a bed of the rice, top with barbacoa-style Beef and dollops of sour cream. Garnish with a scatter of the peppers and enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan. Cut into bite-sized pieces, season and set aside.
SAUCE
Return the pan to medium heat with all the pan juices. Fry the spring onion, Corn, garlic, and spice blend until fragrant, 5-6 minutes. Mix in the tomato passata, orange juice, Beef stock and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 4-5 minutes, add the beans and the beef and continue to simmer until warmed through. Remove from the heat and season.
DINNER IS READY
Make a bed of the rice, top with barbacoa-style Beef and dollops of sour cream. Garnish with a scatter of the peppers and enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan. Cut into bite-sized pieces, season and set aside.
SAUCE
Return the pan to medium heat with all the pan juices. Fry the spring onion, Corn, garlic, and spice blend until fragrant, 5-6 minutes. Mix in the tomato passata, orange juice, Beef stock and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 4-5 minutes, add the beans and the beef and continue to simmer until warmed through. Remove from the heat and season.
DINNER IS READY
Make a bed of the rice, top with barbacoa-style Beef and dollops of sour cream. Garnish with a scatter of the peppers and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Barbacoa-style Beef & Rice?
The preparation time for Barbacoa-style Beef & Rice with piquanté peppers & sour cream is between 20 and 25 minutes.
What is the total time required to make Barbacoa-style Beef & Rice with piquanté peppers & sour cream?
The total time required to make Barbacoa-style Beef & Rice with piquanté peppers & sour cream is between 20 and 25 minutes.
How many servings does Barbacoa-style Beef & Rice provide?
4 servings
What are the main ingredients in Barbacoa-style Beef & Rice?
Beef, Beef Schnitzel (without crumb), Beef Stock, Black Beans, Corn, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Piquanté Peppers, Sour Cream, Spice Blend, Spring Onion/s, Spring Onions, Tomato Passata
What is the nutritional information of Barbacoa-style Beef & Rice?
Calories: 865, Carbs: 122.3 grams, Fat: grams, Protein: 54.2 grams, Sugar: 14.7 grams, Salt: 1132.2 grams
How do I prepare Barbacoa-style Beef & Rice?
DINNER IS READY: Make a bed of the rice, top with barbacoa-style beef and dollops of sour cream. Garnish with a scatter of the peppers and enjoy, Chef! RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SAUCE: Return the pan to medium heat with all the pan juices. Fry the spring onion, corn, garlic, and spice blend until fragrant, 3-4 minutes. Mix in the tomato passata, orange juice, beef stock and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, add the beans and the beef and continue to simmer until warmed through. Remove from the heat and season. BEEF: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan. Cut into bite-sized pieces, season and set aside.
What should be prepared from my kitchen to make Barbacoa-style Beef & Rice?
Beef, Beef Schnitzel (without crumb), Beef Stock, Black Beans, Corn, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Piquanté Peppers, Sour Cream, Spice Blend, Spring Onion/s, Spring Onions, Tomato Passata
How many calories does Barbacoa-style Beef & Rice have?
865 calories
How much fat content does Barbacoa-style Beef & Rice have?
grams
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