Beef Barbacoa

Serves: 10-12
Time: up to 5 or 6 hours, pickled onion side is overnight though. Recipe also benefits from rest overnight.
Source: Adapted from Serious Eats
Goes with: Pickled Onion, mini corn tortillas, coriander, salsa (ideally salsa verde) lime. Can also go trad, guac + cheese.

Notes: I reduced the effort from the original, specifically not bothering with the oxtail braise for flavour, and using stick blender instead of juggling pots. It's also a relatively mild version.

• 2 ancho, 2 guajillo, 1 or 2 chipotle  - seeds and stem removed
• 1.1 litre chicken stock
• 1 small onion, finely sliced
• 6 cloves garlic, smashed
• 2 tsp ground cumin
• 1/2 tsp ground cloves
• 2 tsp dried oregano
• 2 bay leaves (optional)
• 1/4 cup apple cider vinegar
• 2 tsp fish sauce
• 1/4 tsp salt
• pepper
• 1.6kg trimmed ox cheeks/shin/boneless short rib or 2.4 kilo bone in short rib

1. Prep and lightly dry fry chilis each side until fragrant only, do not overcook will ruin dish with bitterness
2. Simmer chilis in the stock for 15 mins
3. Sear beef on one side only in oil in a large dutch oven, remove then heat to medium
4. In 2 tbsps oil, cook onions and garlic, until light brown, not burnt (avoid bitter)
5. Add cumin, cloves, oregano, salt, pepper 30 secs
6. Add chili mixture, any remaining stock, 2tsp fish sauce, 1/4 cup vinegar, 2 bay leaves
7. Scrape browned bits off the bottom, then use a stick blender to puree
8. Add beef, bring to a simmer, lid cracked into the oven at 140C, 3 to 5 hours or so
9. Test every now and then for beef-shredding-doneness. Turn the meat over, and ensure the liquid isn't sticking or over-reducing.
10. When the meat is done, remove it, discard the bay leaves, and if the liquid isn't ketchup consistency, reduce on the hob
11. Skim majority of fat, store use later
12. Shred meat, mix gently with the sauce.
13. Serve or refrigerate to improve the flavour over a day or two up to five.