Ingredients:
- 2.3 lbs (about 4) bone in beef short ribs
- 4-6 cloves garlic, peeled
- 1 large onion, sliced thick
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground oregano
- 1/4 tsp ground cloves
- 2 dried chipotle peppers or canned chipotles in adobo
- 1 tbs tomato paste
- 1 tsp brown sugar
- 1 12 oz bottle of corona
- 1/4 cup apple cider vinegar
- beef stock (about 3 cups)
Method:
- Trim large chunks of fat from short rib
- Preheat oven to 325 degrees fahrenheit
- Line bottom of a large dutch oven with onion slices
- Arrange meat on top
- Add all other ingredients to dutch oven
- Top with enough beef stock until meat is submerged
- Place on stovetop on high and bring to a simmer
- Once simmering, cover and place in oven for 2.5-3 hours until meat easily comes apart from bone
- Let cool and remove meat from liquid, shred and set aside.
- Separate solids and strain liquid into a fat separator or glass measuring cup.
- Discard bay leaves and cinnamon stick and reserve remaining solid.
- Once reserved liquid has cooled slightly, skim fat off the top.
- Add reserved solid and liquid to a blender and blend until smooth.
- Place blended mixture in empty dutch oven and simmer until reduced be half or more.
- Add shredded meat to sauce to re-warm
- Enjoy!