Recipe courtesy of Grand Ole BBQ y Asado
Recipe courtesy of Grand Ole BBQ y Asado
Episode:
A World of Barbecue
Lamb Birria Broth
- Level: Intermediate
- Total: 11 hr 40 min
- Active: 25 min
- Yield: 3 gallons
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- Level: Intermediate
- Total: 11 hr 40 min
- Active: 25 min
- Yield: 3 gallons
Ingredients
2 lamb shoulders
1/2 cup Argentinean salt
2 gallons chicken stock
1 gallon turkey stock or drippings
2 tablespoons sesame oil
10 cloves garlic
10 black peppercorns
4 ancho chiles, toasted
4 chiles de arbol, toasted
4 whole cloves
Directions
Special equipment:
a smoker- Preheat a smoker for cooking at 180 degrees F.
- Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours.
- Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours.
- Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients.
