While this recipe was designed for beef (after Chipotle's barbacoa), I'd previously made it three times using pork butt to utter happiness and once with a beef roast that I wasn't happy with. Too dry. Back in PA, a large grocery store was offering BOGO on chuck eye roasts and bones were reasonable as well, so yesterday I made a batch the way the recipe was designed-- using beef. It tastes wonderful, but--honestly--not enough that I would pay full price for beef when pork works out just as well.
1 whole dried chile New Mexico
1 whole chile ancho or pasilla
1 whole chile negro
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails **see NOTE
1 small onion, finely sliced
6 medium cloves garlic, smashed **see NOTE
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped **see NOTE
2 tablespoons adobo sauce (from can) **see NOTE
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless short ribs
Kosher salt and freshly ground black pepper
2 whole bay leaves
Sides: Warm corn tortillas, onions, cilantro, salsa, limes
Directions
1. Preheat oven to 275 F. After deseeding and pulling off any internal stems, I zapped the dried chilies in the microwave for 45 seconds then added 2 cups of warm homemade chicken broth and covered with saran wrap. Set aside. [see link for dry roasting.]
2. Using a heavy, lined Dutch oven, saute bones in 1 TBL of oil until browned. Set aside.
3. Saute onions and garlic in 2 TBL oil until soft and golden (10 minute). Add spices, chipotle (see NOTE), vinegar and 2 Cups of chicken broth. Simmer until half reduced and then puree.
4. Add soaked chilies and liquid to the blender along with fish sauce (1 minute).
5. Still using a heavy Dutch oven, add meat, bones, bay leaves, and sauce, then bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook for 4 hours (see NOTE). Remove meat and reduce sauce to half the amount. Or whatever makes you happy.
Marilyn's Notes:
I'm not sure what kind of bones I used. They weren't oxtail but they were meaty and worked very well.
Used 3 lbs of chuck eye and 1 pound of brisket
Only used 3 smashed garlic because I'm me.
Only used 1 chipotle chili and 1 TBL sauce because, again, I'm me and have respect for my few remaining taste buds.
I baked mine for 4:45 hours. Fork slide right in and back out on both the chuck and the brisket. It did not at 4 hours.
My only complaint is not knowing how much salt to add. Since I don't make meat that often, it's better for me to have a base amount to work with.
Check out the entire post to see how to dry roast the chilies and other Kenji hints.
https://www.seriouseats.com/recipes/2012/04/print/tender-beef-barbacoa-chipotle-tacos-recipe.html
1 whole dried chile New Mexico
1 whole chile ancho or pasilla
1 whole chile negro
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails **see NOTE
1 small onion, finely sliced
6 medium cloves garlic, smashed **see NOTE
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped **see NOTE
2 tablespoons adobo sauce (from can) **see NOTE
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless short ribs
Kosher salt and freshly ground black pepper
2 whole bay leaves
Sides: Warm corn tortillas, onions, cilantro, salsa, limes
Directions
1. Preheat oven to 275 F. After deseeding and pulling off any internal stems, I zapped the dried chilies in the microwave for 45 seconds then added 2 cups of warm homemade chicken broth and covered with saran wrap. Set aside. [see link for dry roasting.]
2. Using a heavy, lined Dutch oven, saute bones in 1 TBL of oil until browned. Set aside.
3. Saute onions and garlic in 2 TBL oil until soft and golden (10 minute). Add spices, chipotle (see NOTE), vinegar and 2 Cups of chicken broth. Simmer until half reduced and then puree.
4. Add soaked chilies and liquid to the blender along with fish sauce (1 minute).
5. Still using a heavy Dutch oven, add meat, bones, bay leaves, and sauce, then bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook for 4 hours (see NOTE). Remove meat and reduce sauce to half the amount. Or whatever makes you happy.
Marilyn's Notes:
I'm not sure what kind of bones I used. They weren't oxtail but they were meaty and worked very well.
Used 3 lbs of chuck eye and 1 pound of brisket
Only used 3 smashed garlic because I'm me.
Only used 1 chipotle chili and 1 TBL sauce because, again, I'm me and have respect for my few remaining taste buds.
I baked mine for 4:45 hours. Fork slide right in and back out on both the chuck and the brisket. It did not at 4 hours.
My only complaint is not knowing how much salt to add. Since I don't make meat that often, it's better for me to have a base amount to work with.
Check out the entire post to see how to dry roast the chilies and other Kenji hints.
https://www.seriouseats.com/recipes/2012/04/print/tender-beef-barbacoa-chipotle-tacos-recipe.html
