Birria de Res (Beef Birria Stew)

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large White onion
• 6 cloves Garlic
• 2 tsp Cumin seeds
• 2 tsp Dried oregano
• ¼ tsp Ground cloves
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 3 medium Tomato
• 2 tbsp Apple cider vinegar
• 1 liter Beef stock
• 20 g Fresh coriander
• 12 pieces Corn tortillas

1. Cut the beef into large chunks and season all over with the salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Sear the beef in batches until well browned on all sides, then transfer to a plate. Lower the heat to medium.
3. Add the onion and cook for 5 to 6 minutes until softened and lightly golden. Add the garlic, cumin seeds, oregano, cloves, guajillo chilli powder and ancho chilli powder, and cook for 1 minute until fragrant.
4. Add the tomatoes and cook for 3 to 4 minutes until they start to break down. Pour in the apple cider vinegar and scrape up any browned bits from the base of the pot.
5. Return the beef to the pot and pour in the beef stock. Bring to a gentle simmer, cover, then cook on low for 2 hours, turning the beef once or twice, until very tender.
6. Lift out the beef and set aside. Carefully blend the braising liquid and vegetables until smooth, then return the consommé to the pot.
7. Shred the beef into bite-sized pieces and return it to the consommé. Simmer uncovered for 15 minutes so the flavours meld, then taste and adjust seasoning with a little more salt if needed.
8. Finely chop the fresh coriander and the remaining onion for serving. Warm the corn tortillas in a dry pan or directly over a low flame until pliable.
9. Serve the birria hot with plenty of consommé, alongside the warm tortillas. Top with chopped onion and coriander at the table.

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