Prepared in a USA Enamel Cherry on Top Dutch Oven, this beef barbacoa boasts rich, savoury flavours and melt-in-your-mouth tenderness.

INGREDIENTS

• 1 Tbs olive oil
• 3kg beef chuck pot roast, cut into roughly 7cm cubes
• 400g onions (about 5 medium-sized), each peeled and quartered
• 20 large cloves garlic (from 2-3 bulbs), peeled
• 200mls fresh lime juice
• 100mls apple cider vinegar
• 1x100g can chipotle peppers in adobo sauce (use all of the peppers and adobo sauce)
• 10 dried bay leaves
• 2 star anise
• 3 Tbs ground cumin
• 2 tsp chilli powder
• 2 ½ Tbs dried oregano
• 2 Tbs brown sugar
• 2 Tbs ground cinnamon
• 2 Tbs salt
• 2 ½ tsp finely ground black pepper
• 1 ½ tsp ground cloves
• 750mls beef stock

METHOD

1. Preheat oven to 120°C fan bake/140°C standard convection.
2. Heat the oil in a Lodge Enameled Cast Iron Dutch Oven and set over medium heat.
3. Add the beef cubes and cook for 3-4 minutes on each side (12-16 minutes total), until nicely browned all over. (You will probably need to cook the beef in batches).
4. While the beef is cooking, place all remaining ingredients except for the beef stock in a blender. Blend until smooth.
5. Place all of the cooked beef back into the dutch oven (including any juices). Pour over the sauce from the blender, along with the beef stock. Stir and bring to a boil, then remove from the heat.
6. Put the lid on and transfer to the oven. Cook for 6-7 hours, checking every 90 minutes to ensure there is enough liquid, until the beef is meltingly tender. Remove from the oven and shred the meat with a pair of forks.
7. Keep warm and serve hot with rice or tortillas