Preheat oven to 275°F.

Season beef with salt and pepper.

Heat oil over high heat in a cast iron or heavy Dutch oven. Add beef in batches(don't crowd the pan) and sear all sides. Remove beef from Dutch oven and set aside.

While your beef is searing, add dried chiles to a small pot with chicken broth. Bring to a boil, put the lid on the pot, and turn the heat off. Let chiles and broth sit while you prepare the rest of the sauce.

Saute onion and garlic in 2 tablespoons of oil in the Dutch oven until translucent. Add cumin, cloves, and oregano and saute until fragrant. (at this point, your home will smell unbelievably fantastic!)

Place chiles and the broth, the tomato sauce, the sauteed onion, garlic, and spice mixture, the chipotles in adobo, and red wine vinegar in a blender. BE CAREFUL to turn your blender on very slowly. Hot stuff in blenders tends to 'explode.'

Put your beef back in your Dutch oven and pour the sauce over the top. Add juniper berries, cilantro, and bay leaves. Cover and put in the oven for 4 hours.

At the end of the 4 hours, your meat should be pull-apart tender.

Remove the meat.

Pull out juniper berries, cilantro, and bay leaves.

Defat your sauce and then reduce the sauce by half over medium heat.

Pour back over your meat.

I made my barbacoa 2 days ahead of time and then reheated it before serving, but you can make it the day off as well.

I did not shred my meat; though it was so tender, it did fall apart very easily. I tried to keep some of my chunks a little bigger.