Servings:4 to 6

The Tex-Mex flavors of this fork-tender meat make it perfect for shredding and using in tacos, burritos, and even nachos. It’s also tasty on its own topped with the chunky slow-cooked sauce made right in the pot and served with rice. For best flavor, season the beef at least a day ahead.

Ingredients

For the spice rub

1/4 cup chili powder
4-1/2茶匙。犹太盐
2 Tbs. light brown sugar
2 tsp. ground cumin
1茶匙干牛至
1/4 tsp. ground allspice
1 3-1/2磅。至4-1/2磅。牛肉烤牛肉，最好是骨头

对于炖

1 28-oz. can diced tomatoes
1个中等黄色的洋葱，切碎
6 large cloves garlic, thinly sliced
Kosher salt

Calories (kcal) : 360
Fat Calories (kcal): 140
Fat (g): 16
饱和脂肪（G）：6
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：7
Cholesterol (mg): 115
Sodium (mg): 1380
Carbohydrates (g): 17
Fiber (g): 5
Sugar (g): 9
Protein (g): 36

准备

Season the beef

Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
Using a paring knife, trace the fat seams of the roast and around the bone, if there is one, to make a series of deep incisions on both sides, without completely separating the muscles. coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast.
Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.

Braise the beef

Remove the meat from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and 1/2 cup water. cover tightly and cook until the meat is fork-tender, 3 to 3-1/2 hours.
Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard any fat.
从肉汤中浏览脂肪。将肉放回锅中，并单层排列碎片。（可以到达这一点，并冷藏1至2天。在进行食谱之前，将肉重新加热300°F，覆盖30分钟。）
Raise the oven temperature to 425°F. cook the beef, uncovered, until the exposed surface is deeply browned, flipping once, about 40 minutes. Serve with the vegetables and sauce, and season to taste with salt.

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Reviews (4 reviews)

Kvelthaus|03/09/2017

Rave reviews from the family. I had used a 3 lb roast so now Ihave extra rb. Yaay. This was so tender and fkavorful. Made with orzo and green beans. Absolutely delicious.
awats99|03/09/2017

This method worked well and the meat was nicely flavored and very tender. I seasoned my 4 lb boneless roast 3 days ahead. It makes a great taco, quesadilla, or as a sauce over cheesy grits.
kathyl|01/26/2017

Just made this for dinner, served over egg noodles, and it was fantastic! Extremely flavorful, and meat was very tender (used 3lb boneless chuck, as that was all I could find). As suggested in recipe, I started it yesterday, then cut up meat and finished remaining cooking today. It had excellent flavor even yesterday before the final browning step. Leftovers will be shredded for burritos- can't wait!
时猫|2017年1月18日

Followed the recipe exactly and wasn't impressed with "backward" braising. We had the delicious looking tacos but won't be making this again.