Prepare the beef. Cut the beef brisket or chuck into 4 or 5 large chunks. Pat them completely dry with kitchen paper – this step is crucial for a good sear. You will know the meat is dry enough when the paper comes away without sticking.

Sear the meat. Heat the olive oil in a large, heavy-based frying pan over a high heat until it shimmers and a droplet of water sizzles instantly. Add the beef chunks in a single layer (you may need to do this in two batches). Sear each piece for 3-4 minutes per side until a deep, mahogany-brown crust forms. The smell at this stage is rich and savoury. Do not overcrowd the pan, or the meat will steam rather than brown.

Deglaze the pan. Once all the beef is seared and set aside in the slow cooker, pour a splash of the beef stock into the hot pan. Use a wooden spoon to scrape up all the brown bits stuck to the bottom – this is where a huge amount of flavour lives. The liquid will bubble and reduce quickly as you work.

Build the sauce. In a small bowl, whisk together the minced garlic, chopped chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, ground cloves, salt, and pepper. Pour this mixture into the slow cooker over the beef. Add the deglazed pan juices, the remaining beef stock, the roughly chopped onion, and the bay leaves. Give everything a gentle stir so the meat is mostly submerged in the dark, reddish-brown liquid.

Slow cook. Place the lid on the slow cooker. Cook on low for 8 hours or on high for 5 hours. After about 4 hours on low, your kitchen will start to fill with a warm, smoky, and slightly tangy aroma. The meat is ready when it shreds effortlessly with just two forks and offers no resistance.

Shred the meat. Carefully remove the beef chunks to a large cutting board or a rimmed baking sheet. Use two forks to pull the meat apart into fine shreds. You will see the fibres separate easily, and the meat will look moist and glistening. Discard any large pieces of fat and the bay leaves.

Finish in the cooking liquid. Return the shredded beef to the slow cooker and stir it through the remaining sauce. Let it sit on the "keep warm" setting for 15-20 minutes so the meat absorbs all that rich, spicy liquid. The final texture should be tender but not mushy, with a slight cling of sauce on each shred.