Place the beef neck in the Dutch oven and add water to just cover. *See notes below if using beef stock.
1 qt Water*
Bring to a boil then reduce heat to a gentle simmer.
Cover with the lid slightly adjar while the liquid simmers.
Allow the beef neck to simmer 4 to 5 hours until the beef temps at 205F and shreds easily with a fork, adding more liquid as needed to cover the beef.
Strain the liquid
Carefully remove the beef neck from the Dutch oven. Set aside.
Strain the liquid through a fine mesh sieve into a clean bowl and discard solids.
Return the liquid back to the Dutch oven and simmer over medium heat to reduce by 1/4.
Taste the broth, and if disired add more chili paste, ancho chili powder, cumin, or salt.
Shred the beef neck
Meanwhile, using two forks, shred the beef neck. Discard bones or any fatty bites.
Return the shredded meat to the broth.
Serve
Ladel hot shredded meat and broth into bowls.
Serve as a stew with desired garnishes.
onion, Cilantro, Jalapeno, Radish, Lime
Video
Notes
For a richer stock, use a 1:1 ratio of water and low sodium beef stock.Skip the chili paste and substitute with chipotle chiles in adobo sauce.Start this dish the day before to simmer and then shred. Allow to cool completely before storing in the fridge until ready to use. Reheat in a Dutch oven over low heat to serve hot.