Barbacoa Beef Rice

• Beef Chuck(800 g)
• Steamed Rice(250 g)
• Onion(1)
• Garlic(4 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Beef Broth(750 ml)
• Bay leaf(1)
• Olive oil(2 tbsp)
• Lime(1)
• Coriander(15 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cut {Beef Chuck} into large irregular chunks. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the {Beef Chuck} with {Salt} and {Black pepper}, then brown well on all sides in batches. Transfer to a plate.

   ~12 min

3. 3

   Add the {Onion} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Chipotle in Adobo}, {Cumin}, {Smoked paprika}, and {Oregano} for 1 minute until fragrant.

   ~8 min

4. 4

   Return the {Beef Chuck} to the pot with the {Beef Stock} and {Bay leaf}. Add 250ml water, bring to a boil, then lower the heat, cover, and simmer until the beef is very tender and easy to shred.

   ~40 min

5. 5

   Remove the lid and discard the {Bay leaf}. Shred the beef back into the sauce with two forks, then stir in the {White rice}. Add 500ml water, cover again, and cook on low until the rice is tender and most of the liquid is absorbed.

   ~18 min

6. 6

   Turn off the heat and let the rice rest for 5 minutes. Fluff everything together, squeezing over half the {Lime}. Serve topped with the {Fresh cilantro} and the remaining {Lime} wedges.

   ~5 min