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Categories:Viewed: 25 - Published at: a year ago
Ingredients
- 2 lbs rump roast, chuck or 2 lbs beef brisket
- 2 tablespoons chili powder
- salt
- 1/4 lb slab bacon, diced
- 1/4 cup chopped onion
- 4 cloves garlic
- 2 canned chipotle chiles, minced (optional)
- 1 cup zinfandel or 1 cup rioja wine
- 2 tablespoons triple sec
- x orange, zest of
Method
- Rub the meat well with the chili powder and salt.
- Let it sit until it comes to room temperature.
- Cut it into 1-1/2" cubes.
- In a large skillet with a tight cover, saute the diced bacon over medium high heat until most of the fat is rendered.
- Pour off all but about 3 Tbls of bacon fat.
- Saute the beef in the skillet with the bacon until it's well browned on all sides.
- Add the onion, garlic and minced chipotle.
- Stir and toss until the onion and garlic softenes and browns slightly.
- Add the wine, Triple Sec and orange zest.
- Cover the pan and simmer over very low heat until the meat is fork tender, about 1 hour depending on the cut of beef selected.
- Serve with 3/4 c baked acorn squash, buttered and sprinkled with cinnamon, or serve it over 3/4 c spaghetti squash.
