New Years Crockpot Barbacoa

MMMMMM Mmmmm!

4 lbs. stewing beef, cut into large cubes
2 large yellow onion, diced
3 tbsp. vegetable oil
8 garlic cloves, minced
1 tbsp. freshly ground cumin
1.5 tbsp. freshly ground Mexican oregano
1/2 tsp. whole cloves
1/2 cup chipotle peppers with adobo sauce
1 cup chicken stock
2 cup water
1 bay leaf
2 tbsp. white vinegar
salt and pepper to taste


Directions:
Beef
1. In a Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Pat cubes of beef dry with a paper towel and season with salt and pepper to taste. Brown the beef on all sides, in batches if necessary, until a nice dark crust forms. Set aside.

2. Turn down the heat to medium and add the remaining 1 tablespoon of vegetable oil. Toss the onions in and sprinkle with a bit of salt. Cook them for approximately 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute. Add the cumin, oregano, and cloves and stir to cook the spices. Return the beef to the pan along with the chipotle peppers and adobo sauce. Mix. Pour in the chicken stock and water and add the bay leaf. Season with salt. Cover and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours with the lid ajar.

3. Once the meat is fork tender, remove the cubes of meat and shred. Strain the leftover juices and discard the solids. Transfer the juice and the shredded beef to a smaller pot. Add the vinegar, check the seasonings, and keep it at a very gentle simmer until serving.