Beef Barbacoa

Instructions

1. Prepare the marinade
   In a blender, combine chipotle peppers with adobo sauce, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, salt, and pepper. Blend until smooth to create a thick marinade.
2. Season and marinate the beef
   Place beef chunks in a large bowl and pour the marinade over them. Using your hands (with gloves) or tongs, mix thoroughly to coat all pieces. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Sear the beef
   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the marinated beef chunks until browned on all sides, about 2-3 minutes per batch. Transfer seared meat to a plate.
4. Slow-cook the barbacoa
   Return all seared beef to the pot. Add beef broth and bay leaves. Bring to a simmer, then reduce heat to low. Cover tightly and cook for 4 hours, or until the meat is fork-tender and easily shreds. Check occasionally and add more broth if needed to prevent drying out.
5. Shred the beef
   Once the beef is tender, remove from heat and transfer the meat to a large bowl, reserving the cooking liquid. Using two forks, shred the beef into bite-sized pieces, removing any large pieces of fat.
6. Finish the barbacoa
   Return the shredded beef to the pot with the cooking liquid. Simmer uncovered for 15-20 minutes until the liquid has reduced slightly and the flavors have intensified. Taste and adjust seasoning with salt and pepper if needed.