Barbacoa (Slow-Cooked Beef in Chilli and Vinegar Sauce)

• 1.2 kg Beef chuck roast, boneless
• 2 tsp Fine sea salt
• 1 large Yellow onion
• 6 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• ¼ tsp Ground cloves
• 60 ml Apple cider vinegar
• 600 ml Beef stock
• 2 Bay leaves, dried

1. Pat the beef dry and season all over with 1 tsp of the fine sea salt. Peel and finely chop the yellow onion, then peel the garlic cloves and crush them.
2. In a small bowl, whisk together the guajillo chili powder, ancho chili powder, ground cumin, dried oregano, ground cloves, apple cider vinegar, beef stock, and the remaining 1 tsp fine sea salt. Set the sauce aside while you start the braise.
3. Put the onion and garlic in the base of a dutch oven and sit the beef on top. Pour over the chilli-vinegar sauce and tuck in the bay leaves.
4. Bring to a gentle simmer over medium heat, then cover with a tight-fitting lid and turn the heat to low. Cook very gently for 3 hours, turning the beef once or twice, until it is fork-tender and shreds easily.
5. Transfer the beef to a board and shred it with two forks, discarding any large pieces of fat. Keep the cooking liquid in the pot.
6. Simmer the cooking liquid uncovered over medium heat for 10 to 15 minutes until slightly reduced and glossy, then return the shredded beef to the pot. Stir well so the meat is thoroughly coated, and cook for 2 to 3 minutes to warm through.

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