SPICE RUB INGREDIENTS:

• 1 to 1 ½ tbsp chipotle sauce (from a can of chipotles or chipotle hot sauce) Adjust based on heat preference

  • Substitute with chipotle powder if available

• 1 tbsp smoked paprika

• 1 tbsp dried marjoram

• 1 tsp allspice (equal parts cinnamon, cloves, and nutmeg—1/3 tsp each)

• 1 tsp coriander powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

BEEF INGREDIENTS:

• 1.5kg beef chuck or brisket, cut into 4 pieces

• 1–2 tbsp olive oil

• 5 garlic cloves, minced

• 1 onion, diced

• ¾ cup fresh orange juice

• 2 tbsp lime juice

• 400g can crushed tomatoes

• 500ml beef stock

• ½ cup water

INSTRUCTIONS:

1. Prepare the Spice Rub: Combine all spice rub ingredients in a bowl. Sprinkle 4 tsp over the beef, pressing to adhere.

2. Sear the Beef: Heat olive oil in a large heavy-based pot or Dutch oven over high heat. Brown beef on all sides in batches. Remove and set aside.

3. Sauté Aromatics: Lower heat to medium. If needed, add extra olive oil. Cook garlic and onion until soft and translucent (2–3 minutes).

4. Deglaze the Pot: Pour in orange juice and lime juice, scraping the bottom to lift any browned bits.

5. Simmer: Add crushed tomatoes, beef stock, water, and any remaining spice rub. Stir and return beef to the pot. Cover and bring to a simmer.

6. Slow Cook: Reduce heat to maintain a gentle bubble. Cook for 2 hours, checking to keep temperature steady.

7. Reduce Sauce: Remove the lid and simmer for an additional 30 minutes until beef is fork-tender.

8. Shred the Beef: Remove beef from sauce and shred with two forks.

9. Finish the Sauce: Simmer the sauce uncovered for ~15 minutes to reduce. Blend until smooth. Season with salt, pepper, or hot sauce to taste.

10. Combine & Serve: Return shredded beef to the sauce. Mix well and serve.