Slow-Braised Red Chile Beef

Cooking Instructions

1. Preheat oven to 325° F. 
2. Sprinkle beef all over with salt and pepper. 
3. Pour oil into a large, heavy pot over medium-high heat.  
4. When hot, add roast and cook, turning as needed, to brown all over, about 10 minutes total. 
5. Pour chile mixture over meat and add enough beef broth to come about half of the way up roast. 
6. Bring to a boil, cover pot, and transfer to oven.
7. Roast until beef is very tender when pierced, about 3 hours. 
8. Transfer roast to a board. 
9. Using two forks, pull meat into bite-size chunks.
10. Meanwhile, skim fat from chile sauce in pot. 
11. Boil sauce over high heat, stirring often, until reduced to about 4 cups. 
12. Add salt and pepper to taste. 
13. Return beef to sauce and simmer until heated through. 

 Serve this stew with diced avocado, crumbled cotija cheese, and warm flour tortillas.