Birria (Mexican Beef Stew with Dried Chillies and Tomato)

• 1.2 kg Beef shank, bone-in
• 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
• 1 piece Cinnamon sticks
• 2 pieces Bay leaves
• 4 medium Plum tomato, ripe
• 2 tbsp Apple cider vinegar
• 1 liter Beef stock
• 500 ml Water
• 1 tbsp Olive oil
• 20 g Fresh coriander

1. Pat the beef dry and season all over with 1 1/2 tsp of the salt. Peel and halve the onion, then peel the garlic. Set aside a small handful of the coriander for serving, then roughly chop the rest.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes in total, then transfer to a plate.
3. Reduce the heat to medium and add the onion halves to the pot, cut-side down. Cook for 4 to 5 minutes until well browned, then add the tomatoes and cook for 3 to 4 minutes until starting to soften and blister.
4. Add the guajillo chilli powder, ancho chilli powder, cumin, oregano, cinnamon stick, bay leaves, remaining 1/2 tsp salt, beef stock, water and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the base of the pot.
5. Return the beef to the pot, making sure it is mostly submerged. Cover and simmer very gently for 2 1/2 to 3 hours, turning the beef once or twice, until it is very tender and pulls apart easily.
6. Lift out the beef and set aside to rest for 10 minutes. Remove and discard the cinnamon stick and bay leaves, then blend the braising liquid with the onion, tomatoes and garlic until smooth; strain back into the pot for a cleaner consomé if you like.
7. Shred the beef, discarding any large pieces of gristle and bone. Return the beef to the pot and simmer for 5 minutes to warm through, then taste and season with a little more salt if needed. Serve hot, topped with the reserved coriander.

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