Kentucky Barbacoa: A Regenerative Twist on a Global Classic [Recipe]
Kentucky Barbacoa: A Regenerative Twist on a Global Classic
From the rolling hills of our Clark County pastures to your kitchen table, we are excited to share a recipe that bridges deep culinary traditions with the unique terroir of the Bluegrass State. This is Kentucky Barbacoa.
Before we dive into the kitchen, it is important to pay homage to the roots of this dish. Traditional Barbacoa is a masterpiece of Mexican heritage, historically slow-cooked in a pit (horno) to achieve a level of tenderness and flavor that is legendary. We respect that lineage deeply.
While our version swaps the pit for a Dutch oven and the sheep for our 100% pasture-raised Kentucky beef, the spirit remains the same: honoring the animal, the land, and the slow-cooking process. This isn’t your traditional Mexican Barbacoa, but a "Kentucky-Style" tribute born right here on the same hills where our cattle graze.
The Mt. Folly Difference: Why Regenerative Beef Matters
When you search for Kentucky Beef, you’re looking for flavor and quality. But when you choose Mt. Folly Beef, you’re choosing a better future for our soil.
Our beef is raised using Regenerative Agriculture practices. Unlike industrial grain-fed beef, our cattle are 100% pasture-raised. This means:
- Healthier Soil: Our rotational grazing helps sequester carbon and restores the health of the Kentucky farmlands.
- Better Flavor: Because our cattle graze on diverse local forages, the beef carries a rich, "clean" flavor profile that stands up perfectly to bold spices like ancho and chipotle.
- Mission-Driven: Every purchase supports a farming system that works with nature, not against it.
Kentucky Barbacoa Recipe
A slow-braised, smoky, and tender dish featuring Mt. Folly chuck roast.
Prep time: 20 mins | Cook time: 4 hours | Serves: 6–8
Ingredients
- 3 lb Mt. Folly Beef Chuck Roast, cut into large chunks
- 1 tsp salt
- 1 tsp black pepper
- 3 dried ancho chiles
- 3 dried chipotle chiles
- 2 cups water
- 3 beef bouillon cubes
- 6 cloves garlic
- 2 tsps cumin
- 1 tsp oregano
- 2 tbsp vinegar
- Avocado oil (for searing)
Instructions
- Prepare the Chile Base: Preheat your oven to 300°F. Destem and deseed the dried chiles. In a nonstick pan, toast them lightly until fragrant. Add the water, bouillon cubes, and garlic. Bring the mixture to a hard boil, then remove from heat and let it cool.
- Sear the Beef: Season your Mt. Folly chuck roast chunks generously with salt and pepper. In a heavy skillet coated with avocado oil, sear the meat over high heat until a deep brown crust forms on all sides. Transfer the seared beef into a large Dutch oven.
- Blend the Sauce: Pour the cooled chile mixture (including the liquid) into a blender. Add the cumin, oregano, and vinegar. Puree until completely smooth.
- The Slow Braise: Pour the puree over the beef in the Dutch oven, tossing the meat to ensure every side is well-coated. Cover the pot and place it in the oven. Braise for 4 hours, or until the beef is "melt-in-your-mouth" tender.
- Shred and Serve: Using a spatula or fork, gently break the beef apart. It should fall apart with very little effort.
Serving Suggestions: To keep it classic, serve your Kentucky Barbacoa with refried beans and red rice. It also makes for incredible street-style tacos or toppings for crunchy tostadas.
Bring the Farm Home
By choosing Regenerative Recipes like this one, you are supporting local Kentucky farmers who are dedicated to restoring the earth. Whether you’re a local looking for the best Kentucky Recipes or a home cook passionate about Regenerative Beef, Mt. Folly is proud to be part of your kitchen.
Looking for Mt. Folly Beef? You can soon find us at select grocery stores across Kentucky. Click Here to learn see where Mt. Folly Beef is currently sold.
