Better Than Chipotle's Beef Barbacoa

Name: Better Than Chipotle's Beef Barbacoa
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 2 whole bay leaves; 3 Tbsps vegetable or canola oil, divided; 1 whole chile negro, seeds and stem removed (see notes above); 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above); 2 kilograms whole chuck-eye roast (about , or 4 pounds boneless shortribs; 6 servings Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving; 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce; 2 teaspoons fish sauce; 6 medium cloves garlic, smashed; 1 teaspoons ground cloves; 2 teaspoons ground cumin; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 946 milliliters low sodium store-bought or homemade chicken stock, divided; 1 small onion, finely sliced; 2 teaspoons dried oregano; 454 grams oxtails

You can never have too many main course recipes, so give Better Than Chipotle's Beef Barbacoan a try. This gluten free and dairy free recipe serves 6. One serving contains 916 calories, 87g of protein, and 54g of fat. Head to the store and pick up kosher salt, oxtails, ground cumin, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Adjust oven rack to lower middle position and preheat oven to 275°F.

Equipment you will use

Oven

Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Dutch Oven

Tongs

Transfer chilis to a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.

Ingredients you will need

Chicken Broth

Chili Pepper

Equipment you will use

Sauce Pan

Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Cook oxtails until well-browned on all sides, about 8 minutes total.

Ingredients you will need

Oxtail

Cooking Oil

Equipment you will use

Dutch Oven

Remove oxtails and set aside. Reduce heat to medium.

Ingredients you will need

Oxtail

Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds.

Ingredients you will need

Oregano

Clove

Cumin

Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.

Ingredients you will need

Chicken Broth

Chipotle Chiles

Vinegar

Chili Pepper

Equipment you will use

Blender

Frying Pan

Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.

Ingredients you will need

Fish Sauce

Chili Pepper

Equipment you will use

Blender

Place beef chuck in Dutch oven.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Add oxtails, bay leaves, and sauce. Bring to a boil over high heat.

Ingredients you will need

Bay Leaves

Oxtail

Sauce

Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired).

Ingredients you will need

Bay Leaves

Oxtail

Beef

Meat

Equipment you will use

Metal Skewers

Oven

Pot

Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.

Equipment you will use

Dutch Oven

Stove

Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt.

Ingredients you will need

Sauce

Beef

Salt

Equipment you will use

Pot

Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or corn bread

Ingredients you will need

Corn Tortilla