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Bacon Jalapeno Cheese Ball Recipe

By 42 Comments

This Bacon Jalapeno Cheese Ball recipe is hands down the most popular appetizer I take to parties and pot lucks. With everyone’s favorite Southwestern ingredients rolled into one tidy package, it’s Irresistible and show stopping.

Bacon Jalapeno Cheese Ball served with crackers.

Cream cheese and shredded cheddar, kicked up with diced jalapenos, savory with bits of bacon, spiced with cumin and cilantro and finished with a squeeze of lime and you’ve got yourself a Texas style cheese ball winner.

Who can resist a jalapeno cheese ball with bacon?

It’s a perfect party appetizer because it’s easy to make, it can be made ahead to time, and there’s bacon involved.

It’s a perfect appetizer for the holidays, and even more perfect for football party food.

The only thing you’ll bring home is a shiny clean plate and spreader.

Every party needs this Southwestern cheese ball appetizer. Be ready to share the recipe, because they’ll ask.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make a jalapeno cheeseball.
  • Cheddar Cheese
  • Cream Cheese
  • Cilantro
  • Bacon
  • Jalapeno Pepper
  • Pecans
  • Garlic
  • Worcestershire Sauce
  • Lime Juice
  • Spices: New Mexico Chile Powder and Cumin

Ingredient Substitutions

  • Chile Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano Pepper.
  • Pecans: Walnuts will also work here.
  • Chile Powder: I almost exclusively use New Mexico Red Chile Powder in all of my recipes. If you don’t have access, use Ancho Chile Powder or Chipotle Chile Powder. Keep in mind Chipotle chile powder will bring a smoky flavor.

Step By Step Instructions, It’s Easy

Ingredients in a bowl to make a Jalapeno Cheeseball.
Mixing ingredients together to make a jalapeno cheeseball.
  • Step 1: Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon.
  • Step 2: Using a sturdy spatula or spoon, mix the ingredients until well blended. Taste and adjust seasonings and add salt.
Bacon, jalapeno and pecans on a plate.
Rolling a cheeseball in jalapeno, bacon and pecans.
  • Step 3: Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Tip: If you don’t want to use your hands to roll the cheese ball, place the cheese on a large piece of plastic wrap. Pull in the corners and twist them together to shape the ball. You may need to use your hands to perfect the shape.

Cheeseball rolled in jalapeno peppers, pecans and bacon.
  • Step 4: Chill covered for at least an hour before serving. Serve with sturdy crackers.
Can This Jalapeno Cheese Ball Be Made In Advance?

Yes. That’s the beauty of this recipe. Make the cheeseball a couple of days in advance. It will allow the flavors to blend and marry.

How Can I Make Jalapeno Peppers Less Hot?

Cut the top off the jalapeno peppers and using the handle of a fork or spoon, scrape out the seeds and veins. This is where the heat lies. Slice the jalapeno pepper open and cut out any remaining veins. Then chop.

Is This A Gluten Free Cheese Ball?

The cheese ball itself is naturally gluten free. If served with gluten free crackers or vegetables, then yes, you’ve created a gluten free cheese ball appetizer.

What To Serve With This Jalapeno Cheese Ball

  • A sturdy cracker is best. Triscuits, Ritz Crackers, and Club Crackers work well here.
  • Tortilla chips are too fragile, even if you use a cheese spreader.
  • Vegetables such as carrot, bell peppers, sliced cucumber and celery sticks are a good choice.
  • Pretzels
  • Bread: Choose a slender baguette. Slice thin and serve. Or place slices on a sheet pan, brush with olive oil or butter and lightly toast.

Tips For Success

  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
  • Remove cheese ball about 15 minutes before serving so it softens slightly. This will simply make spreading on a cracker easier.

Storage

  • I’ve never had any leftovers with this recipe, but if you do, store in an airtight container in the refrigerator for up to 3 – 4 days. Let it sit at room temperature for about 15 minutes, then serve.

In Conclusion

I hope you give this party perfect Jalapeno Cheese-Ball Recipe recipe a try. It’s a perfect cheese ball appetizer for the holidays and beyond. And a great appetizer idea for a Super Bowl Party.

A recipe adapted from Lisa Fain, Homesick Texan.

More Cheese-y Party Appetizer Ideas

And one of our favorites for this easy microwave White Queso Recipe. A big bowl of tortilla chips never had it so good.

And if you’re looking for party appetizer recipes, don’t miss my Appetizer Category. You’ll find tons of finger food ideas. Including the most popular appetizer recipe on my site, Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bacon Jalapeno Cheese Ball served with crackers.
Print Recipe
5 from 1 vote

Bacon Jalapeno Cheese Ball Recipe

A wonderful South of the Border version of the classic cheese ball. 
Prep Time15 minutes
Cook Time0 minutes
resting time1 hour
Total Time1 hour 15 minutes
Course: Appetizer Recipes
Cuisine: Amerian
Diet: Gluten Free
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces cream cheese room temperature
  • ½ cup shredded cheddar cheese 4 ounces
  • 2 tablespoons chopped cilantro
  • 1 clove garlic minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon New Mexico Chile Powder or cayenne
  • 1 teaspoon lime juice
  • ½ teaspoon Worcestershire sauce
  • 2 jalapeños stems and seeds removed, diced, divided
  • 6 ounces cooked bacon about 6 slices of regular bacon or 4 slices thick cut bacon
  • ½ teaspoon Salt
  • ¼ cup chopped pecans roasted
  • Crackers for serving

Instructions

  • Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
  • Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
  • Chill covered for at least an hour before serving. Serve with crackers.

Notes

Tips for Success:
  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Remove cheeseball about 15 minutes before serving so it softens slightly.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
How To Roast Pecans: Heat oven to 350 degrees. Spread pecans on a sheet pan. Roast until fragrant, about 7 minutes. Watch them closely so they don’t burn.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 101mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Bacon Jalapeno Cheese Ball Recipe …It’s What’s for a Great Pot Luck Appetizer.

Jacques Pepin’s Beef Stew With Red Wine

By 36 Comments

The quintessential beef stew, Jacques Pepin’s Beef Stew with Red Wine is a very special recipe. This red wine beef stew creates a luscious red wine sauce that you simply won’t believe.

And if you love hearty luscious beef stew recipes, don’t miss one of the most popular on my site for slow cooker Beef Stew With Mushrooms.

Jacques Pepin Red Wine Beef Stew in a white bowl.

This beef stew with red wine recipe brings a whole new meaning to the clever quote “I love cooking with wine and sometimes I even put it in the food“. One full 750ml bottle of a full-bodied red wine is the only liquid used to slow braise the beef for this stew.

This recipe appeared in Food and Wine Magazine and is actually a recipe from Jacques Pepin’s mother.

The combination of beef, pancetta, onions and red wine slow cooked in the oven, results in a thick gravy like sauce that’s earthy and rich in flavor.

The lead in description in Food and Wine Magazine reads: This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demi-glace or even water in his stew, relying on robust red wine for the deep-flavored sauce.

Beef stew with red wine sounds irresistible and easy doesn’t it? Let’s take a look.

Table of contents

Ingredients You’ll Need

Roast
  • Beef: Two pounds of beef flat-iron, chuck roast, or a round roast like pictured above.
Ingredients to make red wine beef stew.
  • Red wine for French Beef Stew: 1-750 milliliter bottle red wine. Full bodied merlot, or cabernet sauvignon. Nothing too expensive, but still on a quality level that you would drink.
  • Carrots I like to find new small carrots. They’re small enough that they can be cooked in the stew whole, instead of slicing. If the bunch you choose has a few large carrots, just slice those.
  • Mushrooms: Cremini or baby bella.
  • Pancetta
  • Garlic
  • Bay Leaves
  • Sweet Onion
  • Olive Oil
  • Pearl onions, or Cipollino onions
  • Butter
  • Flour
  • Seasonings: Thyme, sugar, salt and freshly ground black pepper. Fresh thyme is preferred.

Step by Step Instructions

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

Searing chunks of chuck roast to make red wine beef stew.
Searing onions and chunks of chuck roast in a fry pan.
  1. Step 1: Chop the beef into 8 large chunks. Heat a large skillet over medium high heat. Add the oil. When the oil is hot, add the chunks of beef and brown on each side. This will take about 4 – 5 minutes per side.
  2. Step 2: Add the finely chopped onion and cook until tender. About 2 minutes. Add finely chopped garlic and cook until fragrant. About 1 minute.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Adding flour to seared chuck roast.
Chunks of chuck roast and onions in a dutch oven, to make red wine beef stew.
  1. Step 3: Add the flour and stir to coat the meat with it.
  2. Step 4: Transfer the meat to a 6 – 7 quart Dutch oven.
Adding red wine to beef to make red wine beef stew.
Frying chopped pancetta in fry pan.
  1. Step 5: Add the wine, bay leaves and thyme. Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ – 2 hours, or until the meat is very tender and the sauce is flavorful.
  2. Step 6: Meanwhile in the frypan, sautee the chopped pancetta until nicely browned. 
Carrots and mushrooms in a fry pan to make beef stew.
Fried carrots, mushrooms and onions for red wine beef stew.
  1. Step 7: Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  2. Step 8: Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
Red wine beef stew with carrots and mushrooms.
  1. Step 9: To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish once its plated. Top with a little chopped fresh parsley and serve.

Common Questions

Can Red Wine Beef Stew Be Made In A Crock-pot?

I personally think a good quality large enameled cast iron Dutch oven is just as good as using a crockpot. It serves the same purpose of slow cooking this oven beef stew. Not to mention that this is a world class stew recipe from a world class chef. Do yourself a favor and follow his instructions. But if you need oven space, yes, use your crock pot. Cook time will increase to 7 – 8 hours. You’ll still need to cook the vegetables separately stove-top and add them at serving time.

Can I Use Packaged Baby Carrots?

If you can’t find whole baby carrots, then use small carrots that are packaged and labeled as “baby carrots”. Even though they’re not really baby carrots, they are a good size that will cook well and work well in this red wine beef stew. You can also use single bulk carrots. Just remove skin with a vegetable peeler and cut into large bite sized pieces.

Can I Use White Wine?

This is a recipe for red wine beef stew. And Jacques Pepin’s famous recipe and technique, let’s not fiddle with perfection. Use red wine for this traditional recipe and save the white wine for a braised chicken dish.

Tips for Success

  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that is labeled as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare, but well worth every minute.

What To Serve With It

  • Beef Stew with Red Wine is pretty much a meal in itself. But if you want, serve it over buttery noodles, or with mashed potatoes and even polenta.

Jacques Pepin Beef Stew With Red Wine Recipe

This is truly a special and incredible stew recipe. The end result is tender fall apart chunks of beef and a wine reduction sauce that is a thick, opulent and rich treat.

A lovely special occasion meal for entertaining, or a special evening at home. This beef stew in red wine is our New Year’s Eve tradition. Served as a 2nd course to our traditional Pear and Blue Cheese Crostini Appetizer, it’s an elegant experience.

More Hearty Stew Recipes

Recommended: Try this Porter Beer Bison Stew. A broth spiked with a porter ale, whose flavor reminds one of a good quality strong coffee, serves as a rich flavor platform for a robust bowl of vegetable bison stew. 

And if you’re soup and stew lovers like us, don’t miss my category for Soup Recipes, you’ll find lots of slurp worthy recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Jacques Pipin Red Wine Beef Stew.
Print Recipe
5 from 7 votes

Beef Stew With Red Wine Sauce

A French classic. The quintessential beef stew, Jacques Pepin's Beef Stew with Red Wine sauce is a very special dinner. A sauce that you won't believe.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course Beef
Cuisine: French
Servings: 6
Calories: 602kcal
Author: Lea Ann Brown

Equipment

  • 6-7 quart Dutch Oven
  • 1 large Fry pan

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil divided
  • 2 pounds beef roast, trimmed beef flatiron steak or chuck Trimmed of any large pieces of fat. Use either flat iron or chuck roast, or round roast. Cut into 8 pieces.
  • 1 Tablespoon Salt divided
  • 2 teaspoons Freshly ground black pepper divided
  • 1 cup onion fine chopped
  • 1 tablespoon garlic fine chopped
  • 1 tablespoon all-purpose flour
  • 750 milliliter dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme or a large sprig of fresh thyme
  • 5 ounces pancetta either a piece or a package of chopped pancetta
  • 15 pearl onions or cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots peeled
  • ½ teaspoon Sugar
  • Chopped fresh parsley for garnish

Instructions

  • Preheat the oven to 350°.
  • In a large enameled cast-iron casserole or a large skillet, melt the butter in 1 tablespoon of the olive oil. One the oil is hot, Arrange the meat in a single layer, (don't crowd) and season with salt and pepper. Cook over moderately high heat, turning occasionally, until well browned, about 4 minutes per side.
  • Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.
  • Add the flour and stir to coat the meat with it. If using a skillet, transfer the meat to a 6 – 7 quart Dutch oven.
  • Then deglaze the skillet with about a cup of the wine. bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Add that to the Dutch oven with the beef.
  • Add the remaining wine, bay leaves and thyme.
  • Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ hours – 2 hours, until the meat is very tender and the sauce is flavorful.
  • Meanwhile in the frypan, sautee the chopped pancetta until browned.
  • Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  • Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  • To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Notes

Tips For Success:
  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that packaged as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare.
  • Red Wine For Beef Stew: Use a full bodied merlot, or cabernet sauvignon. Nothing too expensive, but still on a quality level that you would drink.

Nutrition

Calories: 602kcal | Carbohydrates: 19g | Protein: 35g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 311mg | Potassium: 1139mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3534IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 5mg

Jacques Pepin’s Beef Stew With Red Wine Sauce …It’s What’s for Dinner.

Oven Baked Brats and Sauerkraut

By 50 Comments

Oven baked brats and and sauerkraut become irresistible when caramelized with brown sugar. And served over fluffy mashed potatoes for the ultimate comfort food meal. An Autumn dinner that you’ll fall in love with.

Another very popular recipe with a very “Fall” feel is this one for Rode Kool. Red cabbage braised with apples and pears is a perfect side dish for the season.

Mashed potatoes topped with bratwurst and sauerkraut.


Fall wouldn’t be “Fall” without brats and kraut. It’s the ultimate Autumn comfort food coup. This recipe is inspired from my grandmother, who passed along her obsession with for mashed potatoes topped with about anything. And her love for sauerkraut.

If you love sauerkraut, I probably don’t need to convince you to try this oven baked brats recipe.

What we love about this recipe is that bratwurst sausage is oven roasted on a sheet pan before assembling the rest of the recipe.

Roasting an already fatty piece of meat, rather than pan frying, eliminates some of the fat calories. I also like the texture of the sausage better when oven roasted.

Onions are then pan fried until golden and then simmered in beer.

The dish is then assembled in a casserole by layering the onion mix, oven baked brats and topped with sauerkraut.

The true deliciousness gets even better by sprinkling the sauerkraut with brown sugar before baking.

Sauerkraut and brats in the oven never had it so good.

And if you love sauerkraut, I would like to convince you to try my Creamy Sauerkraut Soup with Sausage and Potatoes. It’s a combination of flavors that you must try.

Ingredients You’ll Need

  • 6 uncooked bratwurst sausage
  • Onion
  • Olive Oil
  • Beer, preferably German ale
  • Brown Sugar
  • Canned Sauerkraut

Ingredient Substitutions

  • Pork Bratwurst Sausage: For a lighter and leaner option, substitute Chicken Bratwurst for the pork brats. Whole Foods offers a good chicken brat in their meat department.
  • Sauerkraut: I always grab canned sauerkraut. Use your favorite brand of jarred or canned.

Step by Step Instructions, It’s Easy

Chicken bratwurst on a sheet pan ready to be roasted.
  1. Step 1: How To Cook Brats In The Oven: For the oven baked brats: Preheat oven to 425 degrees. Place bratwurst sausages on a sheet pan fitted with a wire rack. Spray the sausages with avocado oil or cooking spray. Roast for 30 minutes turning the sausages once after 15 minutes.
Sauteeing onions in a heavy skillet.
Adding beer to onions to make brats and kraut.
  1. Step 2: Heat olive oil over medium high heat in a large fry pan. Add onion and sprinkle with 2 tablespoons brown sugar. Cook, stirring often until onions are starting to turn golden. About 15 – 20 minutes.
  2. Step 3: Add beer or chicken broth and simmer for about 10 minutes, stirring occasionally. This will reduce the liquid a bit and intensify the flavor.
Onions and beer in casserole dish.
Oven roasted brats on a bed of onions and beer.
  1. Step 4: Place contents of the of the fry pan into an oven safe casserole dish.
  2. Step 5: Place the oven baked brats on top of the onions and liquid.
Brats topped with sauerkraut ready to bake.
Oven baked bratwurst and sauerkraut.
  1. Step 6: Place the canned sauerkraut over the brats and sprinkle with remaining brown sugar.
  2. Step 7: Reduce oven temperature to 375 degrees and bake until sauerkraut is starting to caramelize and turning golden in color. Serve immediately over mashed potatoes.
How Can You Tell If Brats Are Done?

Use a instant digital read meat thermometer. Press the probe into the middle of one of the bratwurst. The internal temperature should read 165 degrees. And when cut, the meat should be white and firm with little or not pink.

Can I Use Pre-Cooked Brats?

Yes. There are come commercially packaged brats and are already cooked or smoked. Check the package carefully and make sure it indicates “fully cooked”. To use fully cooked brats in this recipe, just skip the oven roasting instructions, and start with cooking the onions.

Why Oven Bake Brats Instead of Boiling?

Texture, texture, texture. Oven baked brats are a crispier product. Crispy on the inside and tender on the inside. I find boiling brats to be a bit of a flabby experience. But you most certainly can boil them if you want.

Do I Have To Serve This With Sauerkraut?

If you simply don’t like sauerkraut, simply bake the brats in the oven and then proceed with the beer and onion steps of this recipe. Place the onion and beer mixture in an oven safe casserole and nestle the cooked brats on top. Sprinkle with brown sugar and bake. Serve over mashed potatoes.

Leftovers and Storage

Leftovers keep in the refrigerator for 4 days. To reheat, just place on a microwave safe plate and reheat using 50% power. The lower power setting will heat leftovers at a slower more gentler speed. Which means no exploding brats. Length of time depends on the amount on the plate. I like to use 30 second increments.

Variations

Serve oven baked brats and kraut in a hoagie bun or hot dog bun. Just place one of the cooked brats in a bun and top with some sauerkraut.

Recipe for Oven Baked Brats and Kraut

If you’ve been wondering how to bake brats in the oven, I hope you give this baked bratwurst and sauerkraut method a try. I think you’ll be very pleased with the process, the texture and the end flavor result.

Oven-baked bratwurst and sauerkraut emerge as a delicious duo that effortlessly combines traditional flavors with modern convenience. The simplicity of the oven-baking method offers a hassle-free cooking experience. The end flavor result both comforting and satisfying. Whether you’re a seasoned cook or a novice in the kitchen, this easy-to-follow, classic German inspired dish promises a delicious outcome. A perfect blend of tradition, flavor, and simplicity.

Serve this over my Sour Cream Mashed Potatoes for a memorable brats and kraut meal.

And don’t miss my Pork category, you’ll find lots of great recipe ideas. Including the most popular on my site for Campfire Ribs.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven brats served over sauerkraut and mashed potatoes.
Print Recipe
5 from 7 votes

Oven Baked Brats and Sauerkraut

Sauerkraut is caramelized sweet by cooking it with a Belgian Ale. Add some oven baked pan brats and you've got a traditional German plate of goodness.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course Pork
Cuisine: German
Servings: 2
Calories: 613kcal
Author: Lea Ann Brown

Ingredients

  • 6 Bratwurst sausage uncooked. Use either regular brats or chicken bratwurst.
  • Avocado oil cooking spray or olive oil cooking spray, or PAM
  • 2 tablespoons olive oil
  • 1 large onion or two medium onions, peeled and sliced
  • 6 Tablespoons brown sugar divided
  • 1 ½ cups beer or chicken broth
  • 29 ounces sauerkraut canned, 2-14 ½ ounce cans, undrained

Instructions

  • Preheat oven to 425 degrees.
  • Place bratwurst sausages on a sheet pan fitted with a wire rack. Spray the sausages with avocado oil or cooking spray. Roast for 30 minutes turning the sausages once after 15 minutes.
  • Heat olive oil over medium high heat in a large fry pan. Add onion and sprinkle with 2 tablespoons brown sugar. Cook, stirring often until onions are starting to turn golden. About 15 – 20 minutes.
  • Add beer or chicken broth and simmer for about 10 minutes, stirring occasionally. This will reduce the liquid a bit and intensify the flavor.
  • Place contents of the of the fry pan into an oven safe casserole dish. Place the roasted brats on top of the onions and liquid.
  • Place the canned sauerkraut over the brats and sprinkle with remaining brown sugar.
  • Reduce oven temperature to 375 degrees and bake until sauerkraut is starting to caramelize and turning golden in color.
  • Serve the bratwursts and sauerkraut over bed of mashed potatoes.

Notes

Tips For Success:
  • Use an instant digital read meat thermometer to make sure brats are fully cooked. Press the probe into the middle of one of the bratwurst. The internal temperature should read 165 degrees. And when cut, the meat should be white and firm with little or not pink.

Nutrition

Calories: 613kcal | Carbohydrates: 15g | Protein: 20g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 2058mg | Potassium: 781mg | Fiber: 5g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 3mg

Oven Baked Brats and Sauerkraut …It’s what’s for Dinner.

Easy Slow Cooker Barbacoa

By 34 Comments

Slow Cooker Barbacoa is an easy way to enjoy this classic Mexican recipe. Chuck roast cooked tender and simmered in a rich red chile and spice sauce, the flavor becomes exciting and addictive. The shredded beef can then be used for barbacoa tacos, burritos, enchiladas or tostadas.

If you’re looking for big hearty slow cooker meals, don’t miss my recipe for Crock Pot Coca Cola Brisket. So easy and so satisfying.

Slow cooker shredded beef barbacoa on a white platter.

What Is Beef Barbacoa?

Barbacoa is a form of cooking meat that originated in the Caribbean. In Mexico, it refers to meats or whole sheep slow-cooked over an open fire or more traditionally in a hole dug in the ground and covered with maguey leaves.

Barbacoa later found its way to the United States by way of Texas. Considered a specialty dish, some Mexican meat markets only sell barbacoa on weekends or holidays.

The traditional Barbacoa Mexicana way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.

Slow Cooker Beef Barbacoa

Since most of us can’t dig a pit in our back yards to cook a whole sheep covered in maguey leaves, the slow cooker and a chuck roast brings barbacoa to our own kitchens. In an easy way.

This recipe comes from my neighbor Miguel, who refers to this as Barbacoa Mexicana. The recipe comes from his family in Mexico. So I suppose this recipe could be considered authentic, in a family sort of way. The Slow-Cooker method is mine.

The end result is a rich and robust flavored slow-cooked tender Mexican shredded beef that’s not too spicy.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make slow cooker beef barbacoa.
  • Chuck Roast, 2 – 3 pounds
  • Tomato Juice
  • White Wine
  • Cider Vinegar
  • Honey
  • Spices: Mexican Oregano, Cumin, Garlic, Ancho and New Mexico Red Chile Powders

Ingredient Substitutions

  • White Wine: White wine is used to deglaze the pan after browning the beef. Substitute chicken or beef broth is you don’t have white wine.
  • Chile Powder: My recipe calls for both ancho chile powder and Chimayo Chile Powder. If you don’t have Chimayo or a New Mexico chile powder, use all ancho. If you use chipotle chile powder, you’ll get a strong smoky flavor. If you use cayenne, the entire meal will be incredibly spicy hot.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

How To Make Beef Barbacoa In A Slow Cooker

Browning chuck roast for slow cooker beef barbacoa.
Blending spices to make slow cooker barbacoa.
  1. Step 1: Cut the roast into large chunks, removing any large pieces of fat. Sear the meat in a large fry pan until browned on each side. This should take about 3 minutes per side. TIP: Don’t crowd the meat. Meat that is touching will not sear as well. Cook in batches if necessary.
  2. Step 2: Using a food processor, make the paste/rub by combining spices, cider vinegar, tomato juice and honey.
Beef smothered in spices in a crockpot to make barbacoa.
  1. Step 3: Place the pieces of seared meat into a 6 – 7 quart crockpot. Smear the red paste over the top of the meat. Cook on low 7 – 8 hours.

Tip: Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.

Slow cooker Beef Barbacoa Tacos with lime, cotija cheese and avocado.
  1. Step 4: Remove the meat to a platter and when cool enough to handle, shred the meat using two forks.

Our favorite way to use barbacoa beef to make barbacoa tacos or burritos.

Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.

FAQ’s

What’s The Best Cut Of Beef For Barbacoa?

Chuck Roast is my choice. Choose a roast that is well marbled. The marbling is white veins of fat that run through meat, giving it a marbled effect. Marbling is most important in adding flavor, moisture and texture as it breaks down during the cook time. Don’t worry about those large chunks of fat that you’ll see in a chuck roast. You’re going to trim those away.

Can I Make Chicken Barbacoa?

The rich sauce for this recipe is more suited for a big beefy piece of meat. Take a look at my Chicken Barbacoa Recipe, a flavor profile more suited for poultry.

Storage and Reheating

  • Store any left over slow cooker barbacoa meat in the refrigerator in an air tight container. It will last 5 days.
  • Reheat either stove top in a sauce pan, or in the oven. I like to place the meat on a sheet pan and cover with foil. Reheat low and slow at about 250 degrees for about an hour. This will keep the meat from drying out.

Tips For Success

  • Don’t skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

Toppings for Beef Barbacoa Tacos

  • Sliced or diced avocado is our first and favorite choice.
  • Onion: Chopped raw onion is a traditional topping for Mexican tacos and enchiladas. Choose yellow or sweet onion.
  • Cilantro: Chopped cilantro adds a pop of green garnish color and a popular flavor pairing for Mexican food.
  • Radishes: Thin sliced radishes adds a lovely crunch and are very traditional.
  • Sliced rings of fresh jalapeno pepper.
  • A spoonful of Molcajete Guacamole makes a nice addition.
  • Lime Wedges: For a squeeze of fresh lime juice.

Sides to Serve With Barbacoa Beef

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Shredded beef barbacoa on a white platter.
Print Recipe
5 from 1 vote

Slow Cooker Barbacoa

This homemade beef barbacoa is made easy to make in the slow cooker. Flavorful, delicious and addictive, this Mexican beef can be used for tacos, burritos, enchiladas or tostadas. Let's take a look.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 283kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons vegetable oil
  • 3 pound chuck roast Cut into 4 – 5 large chunks, and remove any large pieces of fat.
  • ½ teaspoon black pepper and kosher salt
  • ½ Cup white wine
  • 6 cloves garlic trimmed but unpeeled
  • ⅛ Cup ancho chile powder
  • ⅛ Cup Chimayo chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican Oregano
  • 3 Tablespoon cider vinegar
  • 2 Tablespoons Honey
  • 5.5 ounces Tomato Juice 1 small can

Instructions

  • Cut chuck roast into large chunks. Remove any large pieces of fat.
  • Heat a large skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot and shimmering add the beef. Don't crowd the beef. Leave space between the pieces. Cook in batches if you need to. Brown until a golden crust appears on both sides. About 3 minutes per side.
  • Deglaze the pan with ½ cup wine. Cook for two minutes, scraping bottom of the pan to release the bits of crusty meat.
  • Place the meat in a 6 – 7 quart slow cooker.
  • Add the garlic cloves, chile powders, cumin, vinegar, honey and tomato juice to a food processor. Pulse until well blended.
  • With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add the wine mixture from the fry pan.
  • Cover and cook on low for 8 hours or until meat is tender.
  • Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat using two forks.
  • Pour the drippings from the crockpot into a saucepan. Boil it down to concentrate the flavors. This will take about 10 minutes. Ladle some of it over the meat.
  • The traditional Mexican way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.

Notes

Tips for Success:
  • Don’t skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.
  • Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.

Nutrition

Calories: 283kcal | Carbohydrates: 7g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 306mg | Potassium: 693mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3525IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 5mg

Slow Cooker Barbacoa Beef (Barbacoa Mexicana) …It’s What’s for Sunday Dinner.

Braised Mexican Short Ribs

By 5 Comments

Mexican short ribs are braised with onions, tomatoes, Poblano peppers and aromatic spices until they’re fall apart tender. Beef short ribs are cooked slowly in a rich tomato sauce spiked with poblano peppers, this is an easy to make recipe. Comfort food with a feisty attitude.

And if you’re looking for more special beef dinner recipes, don’t miss this recipe for Slow Cooker Beef Tips with Gravy. Luscious … rich …. easy.

Mexican Short Ribs served over yellow rice.

Table of contents

What You Can Expect From This Recipe

If you’ve never had beef short ribs, you’re missing out on one of life’s great culinary pleasures. And adding a simple blend of spices, turns traditional short ribs into Mexican Short Ribs.

Beef short ribs are easy to make. They’re a tough piece of meat, so require a long slow roast in the oven. Searing the ribs before roasting in the oven imparts an extra layer of golden crusty flavor.

Once they hit the oven, they’re ready to soak up any flavors you’ve added to the braising liquid.

And with bone-in, you even have a built in handle for your eating pleasure. But you won’t need it. When braised and slow cooked, the meat becomes fall off the bone tender.

Thanks to Rick Bayless for this easy oven short ribs recipe.

Its incredible with flavor, melt in your mouth, fall off the bone beefy experience.

You’re fall in love with Mexican short ribs instantly. Let’s take a look.

What Are Beef Short Ribs?

Short ribs come from the beef chuck section. When the animal is cut into sections, the first 5 rib bones are short ribs, therefore those ribs are left with the chuck section instead of the rib section. Since they are short bones, they’re not good candidates for steaks. The meat between those bones are muscles that are used heavily, therefore not a tender meat, but good with beefy flavor.

Short ribs come in two different cuts. English cut, which are short square pieces of bone and meat. The Flanken cut, where the ribs are cut into strips.

For this recipe we’ll use the English cut.

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

Ingredients You’ll Need

Ingredients to make Mexican short ribs.
  • Short Ribs: English cut.
  • Onion
  • Canned Chopped Tomatoes
  • Poblano Peppers
  • Lard
  • Garlic
  • Tomato Paste
  • Spices: Marjoram and Thyme

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Ingredient Substitutions and Swaps

  • Short Ribs: Flanken Cut
  • Poblano Peppers: It only takes about 5 minutes to roast each poblano pepper. If you’re looking for a quicker fix, purchase canned peppers. I’d suggest whole chiles, which can then be cut into strips.
  • Tomatoes: If you’re in the middle of fresh tomato season, substitute 2 pounds of fresh tomatoes.
  • Lard: Use Crisco shortening or vegetable oil.
  • Marjoram: Substitute Mexican Oregano in place of Marjoram. It’s related to Marjoram and It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food.

Step by Step Instructions, It’s Easy

Roasting a poblano pepper on a gas stovetop.
Searring short ribs in a dutch oven.
  1. Step 1: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Cut off the tops, split the peppers open and remove any seeds and veins.
  2. Step 2: In a medium large Dutch oven, heat the lard on medium high. Lay in the beef short ribs in a single uncrowded layer, working in batches if necessary. When richly browned on one side, about 5 minutes, turn them over and brown the other side 3 – 5 minutes.
Cooking sliced onions in a dutch oven.
Tomatoes and onions in a dutch oven.
  1. Step 3: Remove the short ribs to a plate. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute.
  2. Step 4: Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. 
Poblano peppers and tomatoes in a dutch oven to make Mexican short ribs.
Mexican short ribs in a dutch oven with poblano peppers and tomatoes.
  1. Step 5: Stir in the strips of roasted poblano peppers.
  2. Step 6: Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
What Do Beef Short Ribs Taste Like?

Short ribs are rich in marbling (fat), and come with a deep beefy flavor similar to chuck roast. They’re a treat for anyone who loves beef. Due to the toughness of the meat, short ribs require a long slow braise, which is perfect to bring out it’s rich beef flavor.

Can These Be Made In The Slow Cooker?

Yes. Follow the instructions through step 4. Add the sauteed onions to the crockpot, then stir in herbs and tomatoes. Top the tomatoes with the poblano pepper strips and nestle the browned short ribs into the mixture. Cook on low for 6 – 8 hours or until meat is tender.

How Do You Know When Short Ribs Are Done?

With a slow braising time of about 2 ½ hours, they most surely will be cooked through. However, use a fork and test the meat. When you insert the fork the meat should separate easily. Done!

Tips for Success

  • Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Break Down Those Tomatoes: Some canned chopped tomatoes can come in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.

Storage and Reheating

Store any leftover Mexican short ribs with the sauce in an airtight container in the refrigerator. They will last 4 days. To reheat, place the ribs with the sauce in a medium sauce pan. Reheat on medium low until the sauce is bubbly and the meat heated through.

How To Serve It

Serve Mexican short ribs over yellow Spanish rice. The color combo of the rich dark beef on the rice makes for a nice presentation. I like to buy a pre-seasoned packet at the store. You can find it on the Mexican food aisle.

Or try serving them over Poblano Mashed Potatoes, or this plain Oven Baked Rice.

Looking for taco ideas? Make Mexican Short Rib Tacos. Using two forks, shred the meat from the bone and place some of the shredded meat into a taco shell. Top with a little bit of the sauce and sprinkle with cotija, a Mexican crumbling cheese. Yummo!

Mexican Short Ribs Recipe

Mexican short ribs served over yellow Spanish rice.

More Braised Beef Recipes

And if you’re looking for more Mexican Recipes, don’t miss my Mexican Southwest Category. You’ll find a ton of spicy fun ideas. And the most popular recipe in that category, Colorado Green Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Short Ribs served over yellow rice.
Print Recipe
5 from 3 votes

Mexican Short Ribs

Mexican Short Ribs seared and oven braised with onions, tomatoes, poblano peppers and spices. A warm delicious, tender short rib meal. A perfect hands off recipe to entertain guests in style.
Prep Time3 minutes
Cook Time3 hours
Total Time3 hours 3 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 369kcal
Author: Lea Ann Brown

Ingredients

  • 5 medium poblano chiles 1 pound
  • 2 tablespoon lard
  • 2 pounds beef short ribs bone in, trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1 large onion Yellow or sweet onion, sliced
  • 4 clove garlic chopped
  • 31 ounces canned tomatoes undrained, or two pounds fresh tomatoes, chopped
  • 1 teaspoon Salt
  • 1 teaspoon dried thyme or two sprigs fresh
  • 1 teaspoon dried marjoram or two springs fresh

Instructions

  • Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Do not rinse away the flavor with tap water. Tear the chiles open and remove the seeds and any large veins. Slice into ¼ inch strips.
  • Heat oven to 325 degrees.
  • In a medium large Dutch oven, heat the lard on medium high. Lay in the short ribs in a single uncrowded layer. Salt the short ribs. Richly brown on each side, about 3 – 5 minutes per side. Remove to a plate and remove all but about 2 tablespoons of the oil.
  • Set the pot back on the stove and reduce heat to medium. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute or until fragrant.
  • Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. Stir in the strips of roasted poblano peppers.
  • Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
  • Using a large spoon, remove the meat to a warm serving plate. Tip the Dutch oven to remove the fat from the tomato mixture. Taste the sauce and season with additional salt if needed. Stir well.
  • To serve, spoon a rib into a serving of Mexican Yellow Rice (or mashed potatoes) Spoon some of the tomato/poblano sauce around the ribs.

Notes

Tips For Success: 
  • Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Break Down Those Tomatoes: Some canned chopped tomatoes can be cut in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.

Nutrition

Calories: 369kcal | Carbohydrates: 18g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 124mg | Potassium: 1337mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2338IU | Vitamin C: 149mg | Calcium: 76mg | Iron: 5mg

Mexican Braised Short Ribs … They’re what’s for dinner