Sous Vide Barbacoa Perfection!

Barbacoa, YES! Today's cook is all about flavor and man this barbacoa recipe came out AMAZING! Better yet DEEELICIOUS. I have to say this was an unforgettable cook. Using beef short ribs for this was the best decision I made. The flavor on this cook was intensely awesome.
* Become a SPONSOR of SVE *
/ @sousvideeverything
HOW TO COOK BARBACOA SOUS VIDE
I cooked it for 24hrs @ (185°F / 85°C)
* INGREDIENTS * I used for this sous vide cook.
3 Beef Ribs
1⁄4 cup Apple Cider Vinegar
2 tbsp Minced Garlic Cloves
1 tbsp ground Black Pepper
1 tbsp salt
3 tbsp Lime Juice
1⁄2 tbsp Ground Cloves amzn.to/2rDj2QH
2 Bay Leaves amzn.to/2IfqZTa
3 Chipotle Chiles in Adobo amzn.to/2rEpkiK
3 tbsp Sofrito amzn.to/2jOFuTn
1 Fancy Pimento amzn.to/2rBT9kX
* Beef Ribs provided by Grand Western Steaks
Their Website: bit.ly/2kBL1wS
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE Merch: teespring.com/...
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Tongs Tweezers: amzn.to/2nsiv0P
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
* TORCH SET UP *
Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Torch Gas: amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
* KNIVES *
Main Knife: amzn.to/2AUAKDD
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2DTMeYZ
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2DeQTnd
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2BVgm9a
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@james.randorff]

Guga: "…and the first thing we gotta do is sear them." Me: [checks to see if I am on Sous Vide Everything or Guga Foods]

[@charlier1977]

I had the same reaction

[@AnUnknownPlayer.]

Lavender Flower no you don’t say?!

[@Mutebasterd]

Man, this channel deserves way way more subscribers. Your videos are awesome.

[@SousVideEverything]

You are too kind!!! THANK YOU SO MUCH!!!!

[@kori1325]

Agree

[@davidjaime1205]

Hahaha “Be careful what you’re gunna say” I died 😂😂

[@laparrillafilosofica1470]

Hard shells, please ask Oscar (La capital) to teach about Tacos

[@saltycrow]

I've watched a lot of SVEverything videos and Guga Food videos too. And it's just now dawning on me. Guga is so much like how my beloved Grandma was when it comes to food. She took an absolute joy in feeding her loved ones and when they loved her food she glowed. I see the same look on Guga's face as his friends try what he's cooked. His joy brings back so many memories of my sweet Grandma. He's a genuinely kind hearted sweet person. Just like Grandma was and it all revolves around food. That's a great way to be. We need more Guga's & Grandma's in the world today.💖💙

[@tom_something]

All that air had to come from somewhere. At 185F, I doubt it's fermentation. My guess is that the food processor whipped a bunch of air into the sauce. If you boil the sauce in the microwave and then leave it to cool back down before adding it to the bag, that might help a lot.

[@Shaun.Stephens]

It's not 'air' it's gas and gas can come from any number of those sauce ingredients at that temperature over that time.

[@marcuscoster6529]

I'm thinking it might be steam since that's sort of a high temperature and there was so much liquid

[@Einungbrekke]

How can it be steam? If it where, the water that the dish was cocked in, would have a lot of it evaporation, but it didn't

[@sargotarium2114]

It look amazing, but a Mexican Barbacoa tacos of Lamb, that’s truly delicious ❤️

[@Manny-117]

Facts

[@FivedotFiveSix]

home made corn tortillas are 1000 times better than those store bought ones.

[@Mammolytic]

You don't say?

[@SousVideEverything]

AGREE!!!

[@JmexTGS]

Sous Vide Everything Corn Tortilla Recipe?

[@dmekeel]

Made this over the weekend. Awesome!! Absolutely delicious! Just had the leftovers tonight and may have even been better. One difference is that I had to cook at mostly 160 instead of 185, because the food saver bags I was using apparently can’t be used over 160. It was still fantastic.

[@bartbify]

Hi, sorry, the video shows lemon juice and the ingredients lists lime... also list has apple cider vinegar but video doesn't? Which is the recipe for the sauce? Thanks

[@josephstjames6642]

Love the amount of videos Guga has. Been addicted to cooking like him. So far what I’ve done has been amazing! Keep up the good work!

[@MrPascualCastaneda]

Authentic Mexican street tacos are the best

[@jeffw.3563]

Love the idea of short ribs for this dish. Looks amazing!!! I have some short ribs in the freezer so I will definitely be making this soon.

[@andresberrueta8096]

Never better than a México taco, and less with that "tortilla"

[@Rs6ne]

One word.. amazzzzzing!!! 😍👌

[@SousVideEverything]

😀😀😀

[@johnbollinger4896]

one word .. Flavor

[@joeponder9668]

Just finished my first big cook besides a steak or 2. 9lb boston but for 3 days at 138*f. Came out pretty good wish I would have had bone in meat though... There’s always next time. Thanks for the inspiration guys keep up the good work and glad your feeling better Ninja!

[@SousVideEverything]

Sounds like you had a success. BONE next 😀😀😀

[@jjimenez8430]

Hard taco shells... BLASPHEMY! LoL, glad you guys came to your senses at the end of the video 😄👍🏼

[@ac1don_chees335]

One day, Guga should surprise us and throw the cooking juices into a pan to thicken the sauce and make it a bit glossier. I totally believe in that idea.

[@SousVideEverything]

😀😀😀😀😀😀😀😀😀😀😀😀

[@extreemairsoft]

Amazing as always, best channel on KZbin. I can't believe you don't have 1,000,000 subscribers yet!

[@SousVideEverything]

You are too kind!!! 😀😀😀

[@bytestorm]

I watch every day! :)

[@PanchoKnivesForever]

He does NOW!!! On his GUGA FOODS CHANNELL!!

[@mikeduda1505]

I am addicted to your videos. I can’t wait to try all you recipes. Thanks brothers!!!!

[@damitag9418]

I made these tacos and my family loved them ! It was Deeelicious. Thank you for the recipe.

[@bestofdragoncon]

Glad to see Ninja is feeling better. Ahhh the restorative properties of Sous Vide.

[@pbproductions23]

Watching these videos always means being hungry, even if you just had lunch

[@SousVideEverything]

😀😀😀

[@Funpants94]

Would recommend trying this next time at 155-160 degrees. Still allows you to pull it, will dry it out even less and you won't have the issue with the bag exploding.

[@m-m8835]

I have tried similar but only cooked to 140f and it’s so tender and moist

[@williamriker7741]

Nice to see the Ninja feeling better.

[@xxdjbocadillosxx]

Ninja, glad to see you’re feeling better! I will definitely try this recipe next weekend, looking forward to it! Thanks

[@hotfiyah]

This might be the best looking food I've ever seen on this channel. Holy crap this looks DEEEEELICIOUS!

[@SousVideEverything]

Thanks I appreciate that.

[@elith6930]

First deermeatfordinner and now this channel, it’s crazy watching food channels grow some fast from small beginnings.

[@tacorack]

Ah I see what you were talking about... Next taco night... we can sideline the square bottom shells, and give your tacos the support they deserve! Have a great summer Amigo...

[@rickbooher8224]

I have to say i truly like your channel and these taco make me amazingly hungry. I have learn so much from this channel that every sous vide meal has been a success my family really enjoy sous vide cooked meals. That has been because of your channel Thank very much. Keep up the sous vide-ing.

[@eddieoppa4737]

Always love the channels and the guitar music when we see the slow food motions camera. Keep up the good work guys.

[@pacoreguenga]

Thank God you tried fresh soft tortillas too, it's the authentic way!

[@TheCFM19]

I love both your channels Guga!😁 I have watched all your videos and you guys always put a smile on my face with your delicious food and your awesome friendship to each other. I’m from a little country in Scandinavia in northern Europe called Denmark. Please keep the videos flowing 😊 Greetings from Frederik 👍

[@Ja-ball]

The music while searing and the slowmotion is perfect damn

[@SousVideEverything]

Thanks, I appreciate that.

[@dieseldanmac]

Ha. I was singing the song the other day when I was searing a steak.....

[@comcpt]

i love your videos. some people are youtube-cooks and they say "amazing" to everything. but when youre inviting the ninja to try something, his opinion is real for sure. nice! greets from germany

[@carlosgil8107]

That is a good tex-mex version of barbacoa in a taco. Looks good, I'll need to try it.

[@HB238]

Love this video. Wife and I are huge taco fans.

[@mike365365365]

Wait, I thought I learned from you that pre-searing wasn't helpful? I'm cooking Picanha right now, because of this channel.

[@iPACKgoldDOTS]

You had me at tacos... My wife just bought me my first sous vide for my birthday next week. She picked out the Sous Vide Supreme. Can't wait to use it!

[@iPACKgoldDOTS]

And I know someone somewhere has probably already mentioned it but if you ever decided to do a cook book of all your recipes I'm sure it would sell really well.

[@beepus2246]

For those who dont know barbacoa is traditionally beef cheek on corn tortillas with onion and cilantro is very simple but so good so good job guga i tried this recipe and oml so good

[@SousVideEverything]

Thanks I appreciate that. 😀😀😀 This is my version.

[@franciscocalderoncal]

Actually the authentic barbacoa is with ram and not beef

[@revoltoff]

How the hell did you ''try this'' already??

[@patf03]

Revolt haha I was thinking the same thing lol

[@abonynge]

Tristin Dean That is the traditional *Mexican* way. Barbacoa does not originate from Mexico, but from Caribbean islands.

[@joeyguevara8522]

I tried the Barbacoa.... tweeked the sauce a little bit cause I can’t find some of them ..... it came out AMAZING!!! I had so many tacos here in LA ....this ranks on the top with the best !

[@truthtella2661]

Glad Ninja feeling better

[@ervinfowlkes8326]

Your cinematography is superb, you guys have come a long way!

[@bustamantra]

I'm 15 hours in to this cook. Can't wait for dinner. Mine is ballooning like yours. Double bagged just in case.

[@Antrolf]

Your videos make me have to stay up way to late even though I have to go to work the next day - always great.

[@luvillan4641]

Those do look like amazing crunchy tacos!

[@msnowman]

Last weekend a friend gave me a couple racks of pork ribs. I'm in the process of moving and packed my smoker already so I tried this recipe. By itself the only thing I could taste was cloves. It was better in a taco or burrito. Later I added some honey to it and it took away the bitterness and made it much better.

[@yoabnay]

As a Mexican that lives in México, I should say that there are many regional styles of barbacoa, nbt just face meat barbacoa, there is also barbacoa de chivo (goat) and all barbacoas are ok, the barbacoa Guga made is like a home made good meat barbacoa, obviously it will be better than most barbacoas you can get on the street or on a regular restaurant. On a side note, sous vide may be the best possible way to do barbacoa, since the very idea of barbacoa is cooking it stupid slow for looooooooong periods of time. Great Job Guga.

[@omym3]

Just made this and it turned out amazing. I thought it was a lot of cloves but it was perfect

[@jaskknd]

when the searing music came on, i was like "what the hell? is he gonna torch those shredded meat???"

[@damitag9418]

I am going to try this. You guys are great, you frequently give me inspiration !

[@michaelweiner1]

Again, your camera work is phenomenal LOVE IT!!! I have never heard of barbacoa, but it looks amazing :)

[@joshmx28]

Glad to see Ninja is feeling better this video!

[@PanchoKnivesForever]

Even BEFORE you brought out the soft tacos, I was like... "That can't be THAAT good with a crunchy shell taco..." That's not how Mexicans eat it, traditionally. You get freshly made soft corn tortillas made by your mom or from the local tortilleria, and THAT's what you eat it with! Yum! - AMazing VIDEO GUYS!! (TACOS IN MEXICO ARE BETTER! But I'll give this one to you GUGA. YOu deserve it.)

[@samuelvanlane]

Thanks for the recipe Guga, I made it this weekend was absolutely the best tacos I've ever made.

[@brittanywendland8267]

I have short ribs in the freezer I was trying to decide what to do with! Now I know!

[@bytestorm]

DANG! I cant stop watching every day :D. I got my anova yesterday, and will buy a sealer and box next week! I cant wait to try it!!! Thank you guys for all the awesome videos!! best regards from Sweden!! // S

[@ldhaber]

And now I want tacos! You guys are creeping on 200k subs!!

[@SousVideEverything]

Thank you so much for the support!!!!

[@silviaar1585]

You guys, are my new favorite Chanel! You should do programs for Discovery, Food Channel or something like that. Thank you for taking Sous Vide from the boring cook books and showing us how to really enjoy this awesome technic. Besides, you make the mistakes before I experiment and do them myself 😂

[@JuniorMazerati]

I'm definitely need to step my game UP !! I want to taste all these flavors!

[@clausdicovskiy1350]

much needed video after watching argentina's devastating loss... even though you and mau mau were probably celebrating it!! i don't blame you!

[@Sam-wq4bd]

Looking delicious. Great work guys.

[@icinemagr4621]

i do similar with meet balls but i cook it for 124 hours in 40 degrees .I have to say its really good

[@ProfMonkeys]

I tried out this recipe over the weekend and really like how it came out, but I think the sauce is a bit heavy on the cloves. I could taste a tiny bit of heat and cloves, but the flavor of the peppers just got drowned out. If I were to try this again, I would probably reduce the amount of cloves in the sauce and possibly use whole cloves instead. Overall, everything turned out incredible and the dish was a huge hit.

[@uddiptabhardwaj4680]

Guga: What's up? Ninja: Love it! Guga: But..... Ninja: Love it!

[@thequantaleaper]

Great recipe, I would recommend using less clove... Especially of you fresh grind the clove. It's very strung stuff.

[@dbeevr]

I'm drooling here. Thanks again!

[@eddiemac881]

for those commenting about the tortillas being store baught, its not a tortilla video. this videos is about cooking amazing barbacoa style Meat. Thank you

[@Grooovie725]

I'm on my way to the butcher! Got to go get me some short ribs! I see barbacoa in my future. I'm glad Ninja is feeling better. ❤

[@maalberg]

oh boy, that looks amazing.. starting to drool over here!

[@TheBlkzenki]

bro its always soft taco. i cant even touch hard shells

[@thijsgrimberg7108]

Do an test about coals cheap coals vs expensive coals!

[@robps26]

FYI Barbacoa are Beef Cheeks not any other beef cut, another reason to round house kick those tacos off your hands. Those are just pulled beef tacos

[@killer721721721]

I'm really glad y'all had soft tacos I was like why in the HELL IS THAT IN A CRUNCHY TACO!

[@tonyguerra]

Was about to have a fit about Hard tacos better than mexican.... You saved it with the soft tortilla now that's authentic... Will have to try now, and Viva Mexico! You have to do a special Mexico vs Brasil for the game Monday!

[@Bird88]

Needs to be cachete (beef cheek) . Still looks great. I did beef cheek at 178º for 16 hours. It was good but not great. Need to try again.

[@lovesandwich8783]

Can you do a simple experiment about using fresh ground pepper or normal ground pepper, cause in some recipes i hear them saying freshly ground pepper and i wonder if it has a difference. Ty

[@EricMdy]

I gotta try that one, that looks so good. Nice work

[@mustafawrld2399]

I’m crying my mouth can’t handle this

[@craigwright3189]

Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent. ... Our English term barbecue comes from Caribbean Indian word barbacoa, but despite their common origins, these two words do not denote the same thing.

[@tommyh9681]

I think This is the best dish you ever cooked

[@salazarw123]

Going to buy get a sous vide set up and test stuff out lol.

[@HossG8]

Come on GUGA!! Need to make some Homemade Flour and Corn Tortillas to eat with that amazing Barbacoa !

[@1521nash]

Dry Aged Japanese Wagyu Picanha prepared With powdered garlic, salt, pepper, NO butter, tenderized with a Jaccard, seared with the flamethrower, and smoked with the smoke gun. greatest steak of all time

[@Morcotulke]

mano do céu, melhor canal de sous vide!!! deu até fome aqui, e eu já jantei kkkkk

[@TheMotownPhilly]

I made this with chuck roast before and it was awesome.

[@shadyworld1]

Nice to see Ninja back from the Flu 😎👍

[@FireWaterCooking]

Another thing I have to make... Awesome!

[@vigil360]

That looks awesome. I cook my short ribs at 134.6F for 48 hours for a Guinness short ribs recipe I got from the book Sous Vide at home. It says you can even take them to 72 hours for fall apart tenderness. I may have to try your recipe though.

[@robertjacome3491]

Great stuff man

[@dihvieira]

quando você disse que ia ficar "ainda melhor agora" jurava que ia passar o massarico! hahaha

[@VicJuarez88]

Im mexican, and I dont care if ninja said that those tacos are way better than mexican tacos haha I still love you hahaha

[@terrorfex1611]

I may actually make it this weekend. But hard shell tacos are an aberration, soft shell only!

[@SousVideEverything]

Do it! its amazing!

[@rudy6060]

Lengua aka beef tongue the ninja would love it!!!!

[@israelhoffman8074]

You guys need to make some more flavor ratings. Not everything can be deeeeeeeelicious hahahahaha

[@antoniovistcoatis1541]

Guga you the best brother everything you make makes me so hungry just looking at it!

[@Antrolf]

Ninjas voice is back, rejoice

[@groundapple328]

i litterly caught myself drooling

[@SousVideEverything]

😀😀😀😀😀😀

[@dansong.tolman2793]

Great looking tacos. Great video. Just need to try this and taste them. Are you guys from Brazil or some other latinamerican country? Your spanish sounds really good. Ninja is really great!