Cut your beef into manageable pieces, remove any excess fat. The smaller the pieces of beef, the quicker it will cook. Coat the beef with salt and pepper.
In a large rondeau or wide pot, heat a coating of oil for searing until it just starts to smoke. Add in the beef and sear until well browned on each side. Turn pieces over until all sides are evenly browned. Then add in all the vegetables. Stir and cook until softened. Then add all the spices and stir well.
Add in the vinegar and Lime juice and bring to a boil. Then add the Broth. Bring to a boil. Then taper to a simmer.
Simmer on low heat for about an hour. Stir occasionally to prevent sticking and scorching. Check the tenderness of the beef by trying to pull it apart. When fully cooked, it should almost fall apart when picking i up. This can take a couple hours depending on how big the pieces of meat are. If you find the liquid is evaporating too much, add water. The meat should remain submerged in liquid during the cooking process.
remove from the heat and allow to cool for about a half hour. If you remove the beef too early, it may dry out a bit.
after a good rest, remove the beef from the liquid, and set it aside. Strain the braising liquid into a pot. Discard the spent vegetables, etc. Place the liquid on the stove and reduce it until it slightly thickens. This is your sauce.
When the beef is cool enough, pull the meat into strands. This is best done while still a touch warm, but not too hot to touch. If you refrigerate it first, it won't be as easy to pull. You can always reheat for this step.
To serve, Reheat the beef in the sauce. Serve it topped with cilantro, onions, and peppers or pico de gaillo, or whatever way you want. See our burrito recipe for a great application.
