Barbacoa-Style Shredded Beef

Recipe View Generously season the beef chunks with salt and freshly ground black pepper on all sides.

Recipe View Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Sear the beef chunks in batches, ensuring not to overcrowd the pan. Cook for 4 to 5 minutes per batch, turning occasionally, until browned on all sides. This step is crucial for developing a deep, rich flavor. Transfer the browned beef to a slow cooker. (20 minutes)

Recipe View In a separate bowl, whisk together the beef broth, apple cider vinegar, fresh lime juice, chopped chipotle peppers, minced garlic, ground cumin, dried oregano, and ground cloves until well combined. Season the mixture with salt and pepper to taste. Pour this flavorful concoction over the beef in the slow cooker. Add the bay leaves, nestling them among the beef. (5 minutes)

Recipe View Cover the slow cooker and cook on Low for 8 to 10 hours, or until the beef is incredibly tender and easily shreds with a fork. The long, slow cooking process allows the flavors to meld and the beef to become exceptionally succulent. Once cooked, discard the bay leaves. (8-10 hours)

Recipe View Remove the beef from the slow cooker and transfer it to a large bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker, ensuring it's thoroughly coated with the flavorful sauce. (10 minutes)

Recipe View Allow the shredded beef to marinate in the sauce for at least 10 minutes before serving. This allows the flavors to further meld and intensify, creating an even more delicious and satisfying dish. (10 minutes)