Heat the oven to 325°F (165°C). Pat the beef dry, trim thick exterior fat and cut into 4 large chunks. Finely chop the onion, garlic and chipotles on a separate clean board. Wash hands and sanitize raw-meat surfaces and utensils.

Heat the oil in the Dutch oven over medium-high heat. Season the beef with the measured salt. Brown in 2 batches, about 3–4 minutes per broad side, then transfer to a plate. Browning builds flavor; it does not cook the beef through.

Reduce the heat to medium. Add the onion and cook for about 4–5 minutes, stirring. Add the garlic, chipotles, cumin and oregano and stir for 30 seconds. Pour in the vinegar and broth; scrape up the browned bits. Return the beef and any collected juices, add the bay leaves and bring to a gentle simmer.

Cover tightly and transfer to the oven with oven mitts. Cook for about 3–3½ hours, checking at 2½ hours, until a fork twists easily in the beef and it pulls apart without resistance. If it is still firm, continue covered in 20-minute intervals. If the bottom is becoming dry, add a small splash of hot water. The beef must exceed 145°F (63°C) with at least a 3-minute rest for safety; this long braise cooks well beyond that point for tenderness.

Remove the bay leaves and discard them. Transfer the beef to a clean plate and rest for about 10 minutes. Skim excess surface fat from the liquid if desired. If the juices are very thin, simmer uncovered on the stovetop for 5–10 minutes while the beef rests. Shred with 2 forks, then return to the pot and toss with enough juices to keep it moist. Serve hot; optional sides and garnishes are not included in the quantities or nutrition.