Barbacoa Pulled Beef Tacos

• apple cider vinegar↗100 ml
• limes↗2

  juiced

• chipotle paste↗1 tbsp
• garlic↗6

  minced

• ground clovesдрібка
• ground cumin↗1 tsp
• dried oregano↗1 tsp
• bay leaf↗2

  crushed

• light brown sugar↗1 tsp
• beef (neck) boneless↗1 kg

  cut into large pieces

• beef broth↗300 ml
• taco6 великих або 12 маленьких м’яких
• cilantro↗жменя

  chopped

• marinated red onion

  sliced radishes, or feta crumbs

Step-by-step instructions

1. 1

   Pour the apple cider vinegar and lime juice into a large bowl (large enough to hold all the beef). Add the chipotle paste, minced garlic, ground cumin, dried oregano, crushed bay leaf, a pinch of ground cloves, light brown sugar and a pinch of salt. Add the beef, toss thoroughly so the meat is coated with the marinade, cover and let it marinate for 1–2 hours, or refrigerate overnight.

2. 2

   Preheat the oven to 160 °C (140 °C with convection, gas – 3). Transfer the beef to an oven‑proof dish, pour in the marinade together with any bits stuck to the bowl. Add the beef broth and bring to a gentle boil. Return the beef, cook for 1 minute, cover with a lid and bake for 2 hours.

3. 3

   If the meat is not yet shreddable, bake for another 15 minutes, then check. Let it cool slightly so it can be pulled apart, and using two forks place it on a board. While the sauce simmers, reduce it to about 300 ml. Roughly shred the beef, discarding excess fat and connective tissue. Return the meat to the sauce, heat through and serve with tacos, cilantro and your favorite toppings.

4. 4

   Serve the tacos filled with the shredded meat mixture, sprinkled with cilantro, and optionally add marinated red onion, sliced radishes or feta crumbs.