Steps to Make Barbacoa Chipotle Meat Options

Meat Gravy

Bottom rounds, top rounds, eye of rounds, inside round, outside round, sirloin, knuckle, ball tip, and sirloin top.

Recipe Summary Meat Gravy

This recipe is a family tradition. It has been handed down from generation to generation but never written down. There are things I'd like to explain before starting: some of the meats I use are interchangeable. The whole idea of a meat gravy is the different combination of meats, not the exact meats themselves. The two basic meats are pork and beef; some like to add veal, but I don't. Many in my family add their own third meat: some use poultry, mine is lamb. Some in our family only use beef and pork but I find it less tasty. Serve the sauce over your favorite pasta with grated cheese; I recommend Locatelli® Pecorino Romano. I also add meatballs and braciole to the sauce; see links below for those recipes.

Ingredients | Barbacoa Chipotle Meat Options

¼ cup extra virgin olive oil

1 (2 1/2 pound) pork shoulder roast

24 cloves garlic, peeled and lightly cracked into large pieces (divided)

2 pounds pork spareribs

2 pounds beef oxtails, cut into pieces

1 lamb shank (Optional)

8 (28 ounce) cans Italian-style whole peeled tomatoes

1 pound hot Italian sausage, casings removed

1 pound sweet Italian sausage, casings removed

3 (6 ounce) cans tomato paste

2 teaspoons salt, or to taste