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Barbacoa Beef Stew
Type of dish: Beef
Number of persons: 4 to 6 persons

In the Low Countries, stew is known as a real autumn or winter meal, but in Mexican cuisine this aromatic pot is popular all year round. Preferably make more than you need because this stew is ideal for use in or with other dishes. Think of puffed potatoes with stew, nachos, hamburger topping or use it for bitterballen!

Moreover, stew meat is loved not only for its versatility, but also for its ability to meld together to create an irresistible taste sensation when combined with other ingredients. The deep, complex flavors of stew meat will enrich every bite and create an unforgettable culinary experience. So, don't be afraid to be creative and experiment with this delicious dish in the kitchen - the possibilities are endless!

Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.

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Cooking time: 8 hours |

Preparation time: 30 minutes |

Temperature: 170 °C, indirect

What do you need?

  • 1.5 kilo brisket flat
  • Salt and pepper
  • 2 red peppers
  • 3 white onions
  • 6 garlic cloves
  • Olive oil
  • 1 bottle of beer of choice
  • 1 decilitre beef stock
  • 1/2 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1/4 tablespoon clove powder
  • 3 bay leaves
  • 3 slices of gingerbread


  • 2 pieces of smoke wood oak chunks
Barbacoa beef stew

These products can help you prepare this recipe!

Preparation method

Remove the hard fat from the brisket and sprinkle with salt and pepper. Chop the red chillies, including the seeds. Cut the onions into slices of about half a centimetre and cut the slices in half. Then also chop the garlic cloves.

It's time for fire! Heat The Bastard to about 110-120 °C indirectly and smoke the brisket for about 1 hour.

Remove the meat from The Bastard and remove the plate setter. Turn the frame of the plate setter over so that the Dutch oven is higher up. The Bastard in the oven. Increase the temperature to 160-170 ÅãC. As the temperature gradually rises, cut the meat into 6-8 large pieces. Once the Dutch oven is up to temperature, add a dash of olive oil and fry the meat all over. When this is done, remove the meat from the Dutch oven and place it in a separate container.

Fry the chillies, onions and garlic in the remaining oil in the Dutch oven and then add the meat. Pour the beer over it. When it starts to boil, add the beef stock, cumin powder, oregano, clove powder and bay leaves. Let it simmer gently for about 2 hours. Do keep an eye on it every now and then to see whether The Bastard whether the temperature is still good. After 2 hours, add the slices of gingerbread and remove the lid from the Dutch oven. Let it simmer for another 2 hours. With the lid off, the moisture will disappear and the sauce will thicken. Now that the gingerbread has dissolved, stir well and place the lid back on the Dutch oven. Let it simmer for another hour. The meat will now fall apart.

Recommended with: Serve with mashed potatoes from puffed potatoes and season with french fries. Serve the stew with the puree in a wheat tortilla, add some mayonnaise and roll it!

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