3lb beef (any thick cut)
1 Quart of Beef Bone Broth
1 Large Onion, Halved
1 Garlic Bulb (10-15 Cloves)
1 Cup Carrots
1-3 Dried Chili Peppers (these are HOT)
6 Thyme sprouts
10 Bay Leaves
2 tsp Cumin
2 tsp Paprika
1 tsp Salt
In a large pot, heat olive oil on medium heat
Once hot, add meat, searing each side
Add broth, onion, garlic, carrots, chili peppers, thyme, and bay leaves. Add additional water 1/4 cup at a time if everything is not submerged in liquid.
Cover and cook on low heat for an hour. Then remove the veggies, bay leaves, and thyme and put them into a blender
In the blender, add tomatoes, cumin, cloves, paprika, and salt. Puree until smooth
Add the pureed veggie blend back into the pot. Cook for another 3 hours on medium heat. Check every hour and add water if meat is not fully submerged.
Once cooked, remove the meat and shred using forks.
We like this served with rice, spinach, tomatoes, and parsley