El Charro Barbacoa

• 2 pounds beef roast (eye of round or brisket) cut into 6 chunks
• 2 quarts water
• 1/4 cup garlic puree
• 1 1/4 ounces pickling spices in cheesecloth pouch
• 1 teaspoon salt
• 4 tablespoons vegetable oil
• 1/2 cup green chili peppers roast, peel, chop
• 1 each white onion chopped
• 1/4 cup garlic puree
• 1 tablespoon vinegar
• 1 cup beef stock
• 8 ounces jalapeno pepper canned, sliced thinly
• 1 tablespoon juice from canned jalapenos
• 1 each bay leaves
• 1/2 cup salsa de chile colorado
• 1 teaspoon black pepper
• 1/2 cup green olives minced
• 4 large tomatoes chopped
• 1/2 cup wine red or white

1. In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt.
2. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum.
3. Remove meat and cool enough to handle.
4. Discard spice pouch; reserve liquid.
5. With fingers, shred the meat finely.
6. In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno.
7. Add bay leaf.
8. Add shredded meat and the rest of the ingredients.
9. Simmer until flavors blend, about 10 minutes.
10. Place seasoned meat in a large, shallow baking pan and bake at 300F (150C) for about 1 hour, stirring occasionally.

beef roast, water, garlic puree, pickling, salt, vegetable oil, green chili peppers, white onion, garlic puree, vinegar, beef stock, pepper, jalapenos, bay leaves, salsa de chile colorado, black pepper, green olives, tomatoes, wine red

Taken from recipeland.com/recipe/v/el-charro-barbacoa-47334 (may not work)