Dry-Aged Beef Barbacoa: Better than Take Out

Beef Barbacoa infused with bold, smoky flavors. Traditionally, this dish was cooked underground with fire-heated rocks, but today, we get the same fork-tender results using a slow cooker, Dutch oven, or even a smoker.

Traditionally, it's made with beef cheek meat, but we make it with our beef roasts, so much more to go around with our farm family!

At Creamery Creek, we love taking time-honored recipes and making them even better with our homegrown dry-aged beef. The dry-aging process intensifies the beef’s natural flavors, adding depth and richness that makes this barbacoa truly unforgettable.

What Makes Dry-Aged Beef Perfect for Barbacoa?

Barbacoa is known for its deep, beefy flavor—and dry-aged beef takes that to another level. Here’s why:

✅ More Intense Flavor – Dry-aging removes moisture, concentrating the beef’s natural umami taste.

✅ Naturally Tender – The aging process breaks down muscle fibers, making the meat incredibly soft even before slow cooking.

✅ Pure, Clean Beef – Unlike mass-produced beef that’s often injected with solutions for tenderness, dry-aged beef relies purely on time and craftsmanship.

For this recipe, we recommend using a dry-aged chuck roast, brisket, or short ribs—cuts that have enough marbling to break down beautifully over low heat.

Slow-Cooked Dry-Aged Beef Barbacoa Recipe

This barbacoa is smoky, slightly spicy, and unbelievably tender. Whether you’re making tacos, burrito bowls, or stuffing it into breakfast hash, it’s a meal that never disappoints.

Ingredients:

For the Beef:

• 3-4 lbs dry-aged chuck roast (or brisket/short ribs)
• 2 tbsp neutral oil, like beef tallow from our beef suet
• 1 ½ tsp kosher salt
• 1 tsp black or white pepper

For the Barbacoa Sauce:

• 3 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
• 1 white onion, roughly chopped
• 4 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cloves
• 1 cup beef broth
• 1 bay leaf

Instructions:

1. Sear the Beef

• Pat the dry-aged beef dry and season with salt and pepper
• Heat oil in a Dutch oven or skillet over medium-high heat.
• Sear the beef on all sides until deeply browned, about 3-4 minutes per side.
• Transfer to a slow cooker (or set aside if using an oven).

2. Blend the Sauce

• In a blender, combine chipotle peppers, adobo sauce, onion, garlic, vinegar, lime juice, oregano, cumin, and cloves.
• Blend until smooth, adding a splash of beef broth if needed.

3. Slow Cook Until Tender

• Pour the sauce over the beef.
• Add the beef broth and bay leaf.
• Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef easily shreds.
• (Oven Method: Place everything in a Dutch oven, cover, and cook at 300°F for 3-4 hours.)

4. Shred & Serve

• Remove the beef and shred with two forks.
• Discard the bay leaf and stir the shredded beef back into the sauce.
• Let it sit for 10-15 minutes to absorb all the flavor and juices.

Ways to Serve Dry-Aged Beef Barbacoa

• Tacos: Warm corn tortillas filled with barbacoa, diced onions, fresh cilantro, and a squeeze of lime.  Jacob's favorite!

• Burrito Bowls: Serve over rice with black beans, avocado, and queso fresco.  Louisa's favorite!

• Nachos: Load up tortilla chips with barbacoa, melted cheese, and fresh salsa.  Justin's favorite!

• Breakfast Hash: Mix into scrambled eggs with crispy potatoes.  Family Favorite!

However you serve it, the rich, slow-cooked flavors of dry-aged barbacoa will always be center of attention.

Why Dry-Aged Beef Barbacoa Torta is Worth It

If you’ve only had barbacoa made with standard beef, you’re in for a special treat. The intense flavor and natural tenderness of dry-aged beef make a noticeable difference in every bite. It’s a simple way to elevate an already delicious dish and turn it into something truly special.

Want to try it for yourself? Browse our selection of dry-aged beef roasts and cuts here and bring the bold flavors of barbacoa to your family's table.

Tell me how it goes for you!

XO, 

Louisa