Beef Barbacoa — the first barbeque

Widespread beliefs about the origins of this dish vary greatly: Most people have the misunderstanding that this originated in Mexico. It did made its way up there eventually and remains a popular dish there. The origins were found to lie in southern Dominican Republic — where the Taíno people named this form of cooking with their word in Arawak — “barbaca,” leading to Barbeque (BBQ). Evidence of the term exists by indigenous people throughout the West Indies and even going as far south as Venezuela. Either way, you’ll find this dish to be extremely authentic, and muy bien, ingredients:

The “first barbeque” was held underground. Digging a deep hole in the dirt and lining it with a hot-coal fire then laying sturdy green leaves, like agave, they would slow-roast beef or wild game, birds, even fish. Once covered, it would roast all night. But you can make it easily at home using this top-shelf recipe created for Life Recipe Magazine.

2 Lbs. beef roast (chuck, round or other long-cooking cuts), trimmed of excess fat and silver skin

1 medium yellow onion, peeled and quartered

1 bulb (not a clove – a full bulb of cloves) garlic, peeled

3-4 dried guajillo chilies, stemmed and seeded (This appx. 3-inch pepper with a smooth and purple-reddish skin is commonly found dried-whole. Can be replaced with “standard” thin red chili peppers, which deliver about the same amount of heat.)

3-4 dried ancho chilies, stemmed and seeded (Anchos are also a commonly found dried indigenous pepper of the “less-spicy variety,” pablano. Can be replaced with poblano, chipotle, or a combination.)

2 Tbsp. dried Mexican oregano

2 Tbsp. ground cumin

2 Tbsp. ground smoked paprika

32 oz. beef stock

Kosher salt to taste (you can always add but you can’t detract.)

Ground black pepper to taste, after having tasted.

Olive oil; to rub roast and then to line the pan for searing.