Birria de Res (Mexican Braised Beef Stew)

• 900 g Beef chuck roast
• 1 large Yellow onion
• 5 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• ½ tsp Ground cinnamon
• 500 g Tomato, ripe
• 2 tbsp Apple cider vinegar
• 900 ml Beef stock
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 20 g Fresh coriander
• 1 piece Lime

1. Cut the beef into large chunks and season all over with the fine sea salt and black pepper. Peel and roughly chop the yellow onion, and peel the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, turning to colour all sides, then transfer to a plate. Lower the heat to medium.
3. Add the onion to the pot and cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits. Stir in the garlic, guajillo chili powder, ancho chili powder, ground cumin, dried oregano and ground cinnamon, and cook for 30 to 60 seconds until fragrant. Tip in the tomatoes and cook for 3 to 4 minutes to soften.
4. Scrape the tomato and spice mixture into a blender and add the apple cider vinegar and about 250 ml of the beef stock. Blend until very smooth, then pour back into the pot. Add the remaining beef stock and bring to a gentle simmer.
5. Return the beef (and any juices) to the pot, cover, and simmer on low for 2 hours, stirring occasionally, until the beef is very tender and shreds easily. If the sauce thickens too much, add a splash of water to keep it brothy. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.
6. Finely chop the fresh coriander. Serve the birria hot with coriander scattered over and lime wedges for squeezing at the table. Spoon plenty of the rich broth into each bowl.

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