The Perfect evening with Negra Modelo and Chef Rick Bayless. BONUS Barbacoa

What happens when you get invited to the Negra Modelo & Chef Rick Bayless #theperfectcomplement Event? I can tell you from personal experience that you find out how to have a perfect evening! Last week I was invited to the Negra Modelo event and it was just beautiful. The food was fantastic and the chefs were so informative and accessible. We lucked out and the evening weather was mild, cool and just right for this type of event. I love cooking with beer, especially when making meats. Negra Modelo with it’s hint of sweetness gives a nice balance to rich meats. Chef Rick Bayless made a Slow Cooker Lamb Barbacoa Recipe (which is included below) for the event. I really enjoy the complex flavors of a good Barbacoa. I was excited that he showed us step by step his recipe. My two favorite ways to eat Barbacoa is as taco’s in a white corn tortilla and in a bowl with some black beans.
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I also had the pleasure of meeting Chef Michael Cairns. What a nice and talented guy. He did a cooking demonstration of a delicious poached salmon. The flavors that were infused into this pretty simple dish was impressive.
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Next up was Chef Rick Bayless and his recipe for Slow Cooker Lamb Barbacoa. I have never used lamb in a Mexican recipe. It makes sense with the richness and slight sweetness of the meat. It was cool that he used the slow cooker because this is something every working family needs to use. After his cooking demonstration he stayed to answer questions and interact with everyone at the event. All the Arizona foodies were in attendance and loving every aspect of this wonderful event. Thanks to Chef Rick Bayless for sharing his recipe.
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Slow Cooker Lamb Barbacoa
Barbacoa de Borrego
Serves 6
ad, Lamb Barbacoa, Negra Modelo, Slow Cooker, Recipe
A 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder
1 12-ounce bottle of Negra Modelo

2 guajillo chiles, stemmed, seeded and torn into large pieces
2 ancho chiles, stemmed, seeded and torn into large pieces
3 garlic cloves, peeled and roughly chopped
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 teaspoon salt
1 canned chipotle in adobo
1/4 teaspoon ground cinnamon, preferably Mexican canela
1/2 teaspoon Mexican oregano

Your favorite hot sauce or salsa
A little chopped white onion
A handful of cilantro leaves

1. Roast the agave leaf (being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces.

2. In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker.

3. Combine all the marinade ingredients in a blender with 2 cups of water and blend to a
smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)

4. When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, and then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

In a large (6- to 8-quart, at least 12 inches in diameter) heavy pot (preferably a
Dutch oven), combine the ingredients as described. Set the cover in place and
braise in a 300-degree oven for about 3 hours, adding water occasionally if
necessary to ensure the liquid stays at about the same level. Finish as described.

And Thanks again to Negra Modelo for hosting such a beautiful event. Do you have ideas for #theperfectcomplement with Negra Modelo? If so please share them with us on Twitter: @NegraModeloUSA and @CCtoMB Don’t forget to use the Hashtag.

SPONSORED BY NEGRA MODELO USA: However as usual all opinions are my own.
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