Beef Barbacoa

Delicious, fork tender, beef, braised in a flavorful chili based sauce. Excellent on tortillas, sandwiches or salads. Active prep time 45 minutes, total cooking time 4hrs to 5 hours.

Ingredients

• 2 dried chile negro stems and seeds removed

• 2 dried chili ancho stems and seeds removed

• 2 dried chili new mexico stems and seeds removed

• 12 cloves of garlic smashed

• 2 Quarts chicken stock

• 1 sm can chipotle peppers in adobo

• 1 Pounds oxtails (optional)

• 3 Tablespoons vegetable oil

• 1 large onion finely sliced

• 4 Teaspoons ground cumin

• 1 Teaspoon ground cloves

• 4 Teaspoons dried oregano

• ½ Cups apple cider vinegar

• 4 Teaspoons fish sauce

• 4 Pounds chuck roast

• kosher salt, freshly ground black pepper

• 4 whole bay leaves

• tortillas, cilantro, limes, salsa as condiments

Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Add 1/2 c broth and simmer for 5-10 minutes until chilies are tender. Remove peppers and broth.

Heat 1 tablespoon oil in empty Dutch oven over high heat until shimmering. If using oxtails sear until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium. If not using oxtails brown beef on all sides about 8-10 minutes. Remove meat and set aside.

Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes.

Preheat oven to 275 degrees F

Add cumin, cloves, and oregano stirring until fragrant, 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from pan, simmer until reduced by about half.

Add soaked chilis and their liquid to the dutch oven along with fish sauce. Use a hand blender (or blender) on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.

Add oxtails, bay leaves, and sauce.

Add chuck roast and bring to a boil over high heat. Cover and place on center rack in oven, turning beef occasionally, until completely tender about 4 hours.

For extra flavor follow these steps: Beef can be cut and served immediately, but for best flavor, pull the beef apart removing any gristle or fat, drain off any excess fat and leave the beef in the braising liquid. Transfer beef to a sealed container and refrigerate up to five days. When ready to serve, return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or corn bread

Beef can be cut and served immediately, but for best flavor, pull the beef apart removing any gristle or fat, drain off any excess fat and leave the beef in the brasing liquid. Transfer beef to a sealed container and refrigerate up to five days. When ready to serve, return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or corn bread

Urban Cowgill 2016, updated 2021