Hearty Barbacoa-Style Shredded Beef
This Barbacoa-Style Shredded Beef recipe brings the vibrant flavors of traditional Mexican cuisine to your table. Tender chunks of beef chuck roast are slow-cooked in a spicy and tangy marinade, creating a dish that's perfect for tacos, burritos, or simply served over rice. Get ready to savor every bite!
ingredients
- 3 pound beef chuck roast, cut into 6 to 8 chunks
- Salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 4 chipotle peppers in adobo sauce, chopped
- 5 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cloves
- 3 bay leaves
steps
- 1.
Preheat your oven to 300°F (150°C).
- 2.
Season the beef chunks generously with salt and black pepper.
- 3.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.
- 4.
Sear the beef chunks on all sides until browned, about 3-4 minutes per side.
- 5.
Remove the beef from the pot and set aside.
- 6.
In the same pot, add the chopped garlic and sauté until fragrant, about 1 minute.
- 7.
Stir in the beef broth, apple cider vinegar, lime juice, chopped chipotle peppers, ground cumin, dried oregano, and ground cloves, scraping up any browned bits from the bottom of the pot.
- 8.
Return the beef to the pot and add the bay leaves.
- 9.
Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is fork-tender.
- 10.
Remove from the oven, discard the bay leaves, and shred the beef with two forks.
- 11.
Mix the shredded beef with the sauce in the pot for added flavor. Serve warm.
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