Ingredients
| 3 lb | chuck roast |
| salt | |
| oil | |
| 15 g | beef bouillon paste |
| 25 g | guajillo chile powder |
| 25 g | cumin |
| 10 g | cayenne pepper |
| 30 g | tomato paste |
| 1500 ml | water |
| 6 cloves | garlic |
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Directions
Salt & sear the chuck roast
- 1. Cover 3lbs chuck roast with salt
- 2. Let it brine for 30 minutes, or overnight
- 3. Set a dutch oven over high heat and add a drizzle of oil.
- 4. Add the roast to the pot and let it sear on each side until browned.
Make the braising liquid
- 5. Add 15g beef bouillon paste, 25g guajillo chile powder, 25g cumin, 10g cayenne pepper, and 30g tomato paste, 500ml water to blender.
- 6. Blend it or mix it together.
- 7. Add blender liquid and 1000ml water to pot.
Braise the beef
- 8. Set the oven to 275°F.
- 9. Crush 6cloves garlic
- 10. Add garlic to the pot with the roast and let it toast for a few minutes.
- 11. Add all of the braising liquid
- 12. Cover and place inside the oven
- 13. Braise for 5-6 hours.
- 14. Once it's finished braising, shred the beef and then add it back to the juices.