Less a recipe, more a food ethos, there are countless variations of this classic to be found. Chef Brett Halfpap shares his version, using our pre-marinated, grass-fed stew meat – available in Belcampo butcher shops.
Preheat the oven to 275˚F.2
Combine orange juice, lime juice, vinegar and bone broth.3
Heat a cast iron skillet over medium-high heat. Add oil to skillet and sear beef until golden brown on all sides.4
Remove beef from the skillet. Add tomato paste, onions and garlic. Sweat until translucent. Deglaze the pan with the bone broth mixture.5
Add beef back to the skillet. Cover and transfer to the oven. Cook for 6 hours, or until the beef is fork tender.
(Instant-Pot method: Transfer to instant-pot. Cook on high for 30 minutes; Slow-Cooker method: Cook on low for 8-10 hours.)6
Remove from the oven and allow to cool. Shred with two forks7