Tinga de Res (Shredded Beef in Chipotle Tomato Sauce)

• 900 g Beef chuck roast
• 2 medium White onion
• 4 cloves Garlic
• 700 g Tomato, ripe
• 2 Chipotle pepper
• 2 tsp Dried oregano
• 2 Bay leaves
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 ml Water

1. Pat the beef dry and season all over with 1 tsp of the fine sea salt and the black pepper. Peel and thinly slice the white onions, then peel the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes total. Transfer to a plate.
3. Add half the sliced onion to the pot and cook over medium heat until softened and lightly golden, 6 to 8 minutes. Add the garlic and cook for 1 minute until fragrant. Pour in the water, scraping up any browned bits.
4. Return the beef to the pot and add the bay leaves. Bring to a gentle simmer, then cover and cook on low for 75 to 90 minutes, turning once, until the beef is very tender and pulls apart easily. Lift the beef out to a bowl and discard the bay leaves.
5. While the beef cools slightly, add the tomatoes and chipotle pepper to a blender along with about 200 ml of the cooking liquid from the pot. Blend until smooth. Shred the beef into bite-sized strands using two forks.
6. Add the remaining onion to the pot and cook over medium heat for 4 to 5 minutes until softened. Stir in the blended tomato mixture, dried oregano, remaining 1 tsp fine sea salt, and the apple cider vinegar. Simmer uncovered for 10 to 12 minutes until the sauce thickens slightly and tastes cooked.
7. Return the shredded beef to the pot and stir to coat. Simmer gently for 8 to 10 minutes, adding a splash of water if needed, until the meat has soaked up the sauce and everything is piping hot. Serve hot with plenty of sauce spooned over the beef.

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