Beef Barbacoa (Barbacoa de Res)

Name: Beef Barbacoa (Barbacoa de Res)
Total time: 125
Yield: 6
Ingredients: 3.5 pounds beef brisket; 1 white onion, halved; 3 cloves garlic; 3 bay leaves; salt to taste; water to cover; 6 small guajillo chile peppers, seeded and deveined; 2 small ancho chile peppers, seeded and deveined; 3 tablespoons white vinegar; 2 cloves garlic; 4 whole cloves; 3 whole allspice berries; 0.5 teaspoon ground black pepper; 0.25 teaspoon dried oregano; 0.25 teaspoon dried thyme; 0.25 teaspoon cumin seeds; 0.25 teaspoon ground ginger; 1 pinch ground cinnamon; salt to taste

Recipe by mega2408 from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

6 servings

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3.5 pounds beef brisket
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1 white onion, halved
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3 cloves garlic
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3 bay leaves
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salt to taste
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water to cover
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6 small guajillo chile peppers, seeded and deveined
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2 small ancho chile peppers, seeded and deveined
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3 tablespoons white vinegar
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2 cloves garlic

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4 whole cloves
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3 whole allspice berries
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0.5 teaspoon ground black pepper
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0.25 teaspoon dried oregano
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0.25 teaspoon dried thyme
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0.25 teaspoon cumin seeds
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0.25 teaspoon ground ginger
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1 pinch ground cinnamon
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salt to taste

Instructions

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.