1teaspoondried oregano leaves, less if powdered oregano
1/8-1/4teaspoonground cloves, adjust according to taste
1Tablespoonvegetable or canola oil
3/4-1 1/4cupswater, as needed to come 1/3-1/2 way up the side of the beef
2clovesgarlic, smashed
1bay leaf
Prevent your screen from going dark
Instructions
Instructions here for oven method. For stove-top cooking or slow cooker, refer to the Recipe Notes below.
Preheat the oven to 300F.
Season the beef all over with the salt and pepper and set aside.
Remove a chipotle pepper with some of the sauce and chop to break it up, then measure out the required amount. Place in a small bowl. Add the chili powder, cumin, oregano and cloves. Stir to create a paste mixture. Set aside.
In a large Dutch oven or oven-proof pot with a lid, heat the oil over medium high heat until it's shimmering. Add the seasoned beef and cook until browned, about 5 minutes. Flip the meat over and cook for an additional 5 minutes, until it's browned on both sides.
Reduce the heat to medium under the pot. Add water to the pot until it comes up to about 1/3-1/2 of the height of the beef. Add the prepared spices and use a spoon to dissolve it into the water. Add the smashed garlic cloves and bay leaf to the pan. Bring the mixture up to a simmer.
Cover the pot tightly with the lid and transfer the pot to the oven. Cook covered, for 3-3 1/2 hours, flipping a couple times, if possible, until the beef is fall-apart tender.
Remove from oven. If you have time, let the beef sit in the covered pan with the liquid for 20-30 minutes, then remove the beef to a rimmed baking sheet. Using two forks, shred the beef.
Strain the liquid in the pot through a fine-mesh strainer into a bowl, discarding the solids. Return the strained liquid to the pot. Add the shredded beef to the pot with the sauce and stir to combine. If using immediately, bring to a simmer to re-warm and serve. If making ahead, transfer to a bowl, cover and refrigerate up to 3 days.
Cooked Barbacoa can also be frozen up to 3 months.
Notes
Stove-top Method: If you prefer to cook on the stovetop. Rather than transferring to the oven, reduce the heat under the pot low to maintain a simmer, cover the pot and simmer, flipping a few times, for 3-3 1/2 hours on the stovetop. Slow Cooker Method: Brown meat in a Dutch oven, then transfer to a slow cooker. Add the water, spices, garlic and bay leaf. Cover and cook on low for about 8 hours, or until fall-apart tender.