Step 1

To make a sachet, lay a piece of cheesecloth on a flat surface. Add cloves, garlic, cumin seeds, and peppercorns. Tie with kitchen twine. (To use ground spices, in a small bowl, whisk together ground cloves, garlic powder, cumin, and ground black pepper.)

Step 2

Season beef liberally with salt on all sides (if using ground spices, rub the beef all over with the spice mixture). Fill the bottom of the pot with 1-2 inches of water and add steam insert. Set beef on steam insert and add sachet of spices.

Step 3

Cover the pot and bring water to a simmer over medium-low heat. Steam the beef in the pot until tender and falling apart, about 4 to 5 hours. Check the pot occasionally, adding more water if necessary, to prevent the pot from burning.

Step 4

Remove beef from the pot and transfer to a rimmed baking sheet or other rimmed work surface. Pull apart the beef to shred the meat, separating and discarding any fat or gristle.

Step 5

Transfer to shredded beef to a serving platter or bowl. Serve with tortillas, onion, cilantro, lime wedges, and Salsa de Birria, if desired.