Jamaican Beef Barbacoa Taco

Cabbage Slaw, Pepper Sauce, Corn Tortilla

Chef Valentine Howell of Black Cat Tacos | Boston

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Adapted by StarChefs | august 2024

INGREDIENTS

Cabbage Slaw:
1 small head white cabbage, shredded
1 large carrot, shredded
½ cup distilled white vinegar
¼ cup chopped cilantro
Kosher salt

Pepper Sauce:
2 tablespoons olive oil
1 large carrot, sliced
1 large bell pepper, diced
6 Scotch bonnet chiles
1 medium white onion, diced
3 scallions, chopped
5 cloves garlic
Juice and zest of 1 lime
2 tablespoons coconut sugar

Beef Barbacoa:
2½ pounds chopped chuck roast
2 tablespoons dry jerk seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon brown sugar
Ancho chile powder
Kosher salt
Ground black pepper
½ cup canola oil
1 medium white onion, finely chopped
3 cloves garlic, minced
2 tablespoons minced ginger
4 sprigs thyme
2 bay leaves
1 Scotch bonnet chile, deseeded and finely minced
2 ounces tomato paste
2 tablespoons browning
¼ cup white rum
1 teaspoon red wine vinegar
3 medium carrots, peeled and chopped
1 small bell pepper, diced
1 medium tomato, chopped
Beef broth
Chopped scallions

To Assemble and Serve:
Corn tortillas

METHOD

For the Cabbage Slaw:
In a mixing bowl, combine all ingredients. Season with salt. Transfer to an airtight container and refrigerate.

For the Pepper Sauce:
In a sauté pan over medium-high flame, heat 1 tablespoon oil. Add onion, garlic, and carrot. Sauté until onions are soft and translucent. Remove from heat and let cool. Once cooled, transfer to a Vitamix Commercial blender with chile, lime juice, and lime zest. Season with salt. Blend on high speed until smooth, adding water as needed to thin out. Transfer to an airtight container and refrigerate.

For the Beef Barbacoa:
In a mixing bowl, toss beef with jerk seasoning, onion powder, garlic powder, allspice, cinnamon, and sugar. Season with chile powder, salt, and pepper. Set aside. In a heavy-bottomed stock pot over medium-high flame, heat oil. Add seasoned beef and cook until browned on all sides. Using a slotted spoon, transfer beef to a paper-towel lined plate. Set aside. Add onions, garlic, ginger, thyme, bay leaves, and chiles to the pan. Cook 3 minutes, or until onions are soft and translucent. Return beef to pan. Stir in brown sugar, tomato paste and browning. Deglaze pan with rum and vinegar. Add carrots, bell peppers, tomato, and enough beef broth to submerge vegetables. Taste and adjust seasoning with salt and pepper. Bring mixture to a boil, then reduce heat and let simmer 2 hours, or until beef is cooked through and tender. Remove from heat and stir in scallions. Shred beef and vegetables. Let cool.

To Assemble and Serve:
Place tortillas on a serving plate. Top each with desired amount Cabbage Slaw followed by Beef Barbacoa and Pepper Sauce. 

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