Mexican Beef Barbacoa

Ingredients:

• 3 lbs beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tbsp adobo sauce (from chipotle can)
• 1 tbsp apple cider vinegar
• 1 cup beef broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cloves
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• Juice of 1 lime
• 2 bay leaves

Instructions:

1. Sear the Beef: Heat the Nutri-Stahl 6 QT over medium heat. Add oil and sear the beef chunks on all sides until browned. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add onion and garlic. Sauté until softened (about 2 minutes).
3. Build the Flavor: Stir in chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, cloves, salt, and black pepper. Cook for 1 minute.
4. Slow Simmer: Add beef back to the pot. Pour in beef broth, apple cider vinegar, and lime juice. Toss in bay leaves.
5. Cook: Cover with the lid and reduce heat to low. Let it simmer for 3 hours, checking occasionally. The beef should be tender and easily shredded with a fork.
6. Shred & Serve: Remove bay leaves and shred beef with two forks. Mix it with the juices in the pot for extra flavor.

Serving Suggestions:

• Transfer the shredded beef into a white serving dish, arranging it neatly for an inviting presentation.
• Garnish with chopped fresh cilantro, thinly sliced red onions, and a lime wedge on the side for an extra pop of color.
• Serve with warm tortillas or as a topping for tacos, burritos, or rice bowls.