Ingredients
Beef and chile sauce
- 3 lb boneless beef chuck about 1.36 kg, thick exterior fat trimmed; cut into 3-inch pieces
- 3 dried guajillo chiles stems and seeds removed
- 1 dried ancho chile stem and seeds removed
- 1 medium white onion about 200 g, quartered
- 4 cloves garlic peeled
- 1 tbsp olive oil 15 ml
- 2 tbsp apple cider vinegar 30 ml
- 2 cups unsalted beef broth 480 ml
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 2 bay leaves
- 2 cups hot water for soaking chiles; drain and discard
- 0.5 cup water up to this amount, only if braise needs additional liquid
Equipment
- 6-quart oven-safe Dutch oven with tight-fitting lid
- Blender
- Heatproof bowl
- Sieve
- knife and cutting board
- Tongs
- Two forks
- Measuring cups and spoons
- Instant-read thermometer
Instructions
Braise and shred
- Heat the oven to 300°F (150°C). Put the stemmed, seeded guajillo and ancho chiles in a heatproof bowl, cover with the 2 cups hot water, and soak for 15 minutes until pliable. Drain and discard the soaking water.
- Pat the beef dry and season with the measured salt and pepper. Heat the olive oil in the Dutch oven over medium-high heat. Brown the beef in batches for about 8–10 minutes total, turning to color several surfaces, then transfer to a plate.
- Blend the drained chiles, onion, garlic, vinegar, broth, cumin, and oregano until smooth. Pass through a sieve if tough pieces of chile skin remain. Pour into the Dutch oven and scrape up the browned bits.
- Return the beef and any collected juices to the sauce. Add the bay leaves. Bring to a gentle simmer, cover tightly, and place in the oven.
- Braise for about 3–3½ hours, checking after 2½ hours. Turn the pieces and check that the pot still holds sauce; add a little of the measured water if necessary. The beef is ready when a fork twists through it with little resistance and the meat shreds easily. Continue covered cooking if it is still firm.
- Rest the beef in the pot for 10 minutes. Remove and discard the bay leaves. Lift the meat onto a platter and pull into coarse shreds with two forks. Skim excess fat from the cooking liquid.
- Spoon enough sauce over the beef to moisten it without making it soupy. Serve the remaining sauce separately, with optional warm corn tortillas, diced onion, cilantro, and lime.
Video
Notes
Cooking time is approximate; use fork tenderness rather than a fixed deadline. Optional serving tortillas, onion, cilantro and lime are separate from the eight beef servings. Check the broth label for allergens.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat leftovers to 165°F (74°C).
Video credit: The Stay At Home Chef demonstrates oven-braised beef barbacoa with guajillo, ancho and chipotle peppers. This recipe omits chipotle and uses the quantities above.