Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 4 large chunks
  • 2 Tbsp Kosher Salt, divided
  • 1 Tbsp Black Pepper, freshly ground
  • 2 Tbsp Neutral Oil (Vegetable, Canola, or Grapeseed)
  • 1 can (7 oz) Chipotles in Adobo Sauce (use 6-8 peppers plus sauce)
  • 1 small White Onion, roughly chopped
  • 8 cloves Garlic, peeled
  • 1/2 cup Apple Cider Vinegar
  • 2 cups Beef Stock (Low Sodium)
  • 1/4 cup Freshly Squeezed Lime Juice
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1/2 tsp Ground Cloves
  • 3 large Bay Leaves

Instructions:

  1. Prep the Beef: Pat the beef chunks dry thoroughly. Season all sides generously with 1 Tbsp of salt and 1 Tbsp of pepper.
  2. Sear the Meat: Heat the oil in the Dutch oven over high heat until shimmering. Sear the beef in batches (do not crowd the pot) until a deep, crusty brown forms on all sides (about 3 minutes per side). Remove the beef and set aside.
  3. Deglaze: Pour 1/4 cup of beef stock into the hot pot and scrape up any browned bits (fond) from the bottom.
  4. Blend the Base: Add the remaining beef stock, chipotles in adobo, onion, garlic, apple cider vinegar, lime juice, cumin, oregano, and cloves into the blender. Blend until completely smooth.
  5. Assemble for the Braise: Return the seared beef to the Dutch oven. Pour the blended liquid over the meat. Add the remaining 1 Tbsp of salt and the bay leaves.
  6. Bake/Cook: Cover the Dutch oven tightly with a lid (or foil). Transfer to a preheated oven at 300°F (150°C).
  7. Braise: Cook for 5.5 to 6 hours. The meat is done when it shreds easily with very light pressure from a fork.
  8. Shred the Meat: Remove the meat from the pot and transfer it to a large bowl. Discard the bay leaves. Shred the meat using two forks.
  9. Reduce the Sauce: Place the Dutch oven containing the remaining braising liquid back onto the stovetop over medium-high heat. Bring to a rapid simmer. Reduce the liquid until it has thickened slightly and concentrated in flavour (about 10-15 minutes).
  10. Combine and Serve: Return the shredded beef to the reduced sauce. Stir well to coat the meat completely. Taste and adjust for final seasoning (a squeeze of fresh lime juice is often recommended).