Perfect for tacos, philly cheese steaks and sandwiches in general.
- 500 g beef (chuck roast, entrecôte or roastbeef)
- 1 tablespoon oil
- 60 ml beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 2 chipotle peppers in adobo sauce (chopped)
- 3 cloves garlic (chopped)
- ½ tablespoon ground cumin
- ½ tablespoon dried oregano
- ¼ teaspoon MSG (optional)
- 2 bay leaves (optional)
- salt & pepper to taste
- Mix beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic cloves, cumin and oregano in a bowl. Season with salt and pepper and pour into dutch oven.
- Preheat skillet on maximum heat. Oil steak on all sides, season with salt, and fry for 1 minute per side. Transfer to dutch oven and add the bay leaves and MSG.
- Let it simmer on lowest possible heat for at least 5 hours, but I'd recommend 8 hours. At this point the meat should fall apart on its own when you're trying to pinch it.
- Remove the bay leaves. Pick apart the beef and let it marinate in its sauce for at least 10 more minutes before serving.
The original recipe can be found here.