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Mexican Braised Beef
Serves 4

Ingredients
4 small or 2 large Poblano peppers
2 tablespoons olive or vegetable oil
2 pounds boneless beef chuck roast, excess fat removed
1 medium yellow onion, julienned
2 cloves garlic, minced
1/2 cup red wine
1 14.5 ounce can diced tomatoes
1 tablespoon fresh oregano, minced

Instructions
Preheat oven to 325 degrees (omit step if using slow cooker)
Roast peppers over a gas burner*, turning every few minutes until all sides are blackened.
Once peppers are thoroughly charred and softened, remove from flame.
Wrap peppers in plastic for several minutes to allow steam penetrate the skin.
Remove plastic, cut open and remove stem and seeds. Reserve seeds for a spicy braised beef. Place flat against a cutting board and gently scrape off blackened skin with a knife and discard charred bits. Chop and reserve pepper for adding later.
Season the beef generously with salt and pepper on both sides. Heat dutch oven over medium high heat, add 1 tablespoon oil, and then add beef. Sear for 2 minutes on each side and set aside. Do not clean pan.
Add remaining oil (if needed), onions, reduce heat to medium and cook until caramelized, about 10 minutes.
Add chopped chili peppers (and seeds, if desired for spice) and garlic. Cook for 1 minute longer.
Pour in red wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Cook until wine has reduced in half. Add tomatoes and bring liquid to a boil.
Add seared beef back into pan and cover with a few spoonfuls of the vegetables and liquid. Cover and roast in oven until beef is fork tender, 2-3 hours.
Shred beef with two forks (removing from pot if necessary). Mix beef with roasting liquid and add oregano. Serve hot alongside taco shells, tortillas or over greens.
Pour vegetable mixture into the slow cooker and add the seared beef.

Notes:
*If you don’t have a gas stove, roast the chili peppers under the broiler or by using a cast iron skillet.
To make this recipe with a slow cooker, pour vegetable mixture into slow cooker after step XX and top with seared beef. Cook on lowest setting appropriate for raw meat for 6-8 hours. Meat is done when it easily shreds apart with a fork.
This freezes well and is easy to reheat using a slow cooker.

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Music: “Guiton Sketch” Kevin MacLeod

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