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We regularly visit friends in Park City and recently had a great dinner at Boneyard. I ventured away from my usual order of the hot bird sandwich to try the barbacoa tacos, and boy was I glad I did! Each bite of those tacos was so rich and flavorful! How do they do it?
Kendra Martin – Provo, UT
Ingredients
Marinade
- 1 tablespoon paprika
- 1 tablespoon chile powder
- 1 tablespoon Cajun spice
- 1 tablespoon cayenne pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon whole black peppercorns
- 1/2 tablespoon oregano
- 4 cloves garlic
- 4 bay leaves
- 2 tablespoons apple cider vinegar
- 2 cinnamon sticks
- 8 cups water
10 pounds boneless beef short rib
Instructions
- Mix together all dry spices in a bowl. Then mix apple cider vinegar and 1 cup of water together. Add dry mixture and liquid to a blender and blend together.
- Cover short rib in blended mixture. Add whole cloves of garlic, cinnamon sticks and remaining water to pan and leave in a metal or glass container to sit overnight or for about 10 hours. Keep the marinaded short rib in the same container and cover with foil to braise in the oven at 375 F for 3 hours. Once finished, transfer to a platter and shred the meat.
- Boneyard serves the barbacoa in Hatch green chile tortillas made from a blend of white corn and wheat flours, and garnishes the tacos with red onion, salsa verde and cilantro.
