- 4 tablespoons peanut oil, divided
- 2 pounds beef brisket, trimmed
- 2 bay leaves
- 1 sprig rosemary
- 2 Hatch, New Mexico, Anaheim or small Poblano chile peppers, sliced
- 1 -- yellow onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon coarsely ground cumin seeds
- 1 can red beans (16 ounces), drained
- 1/2 teaspoon salt
- Heat 2 tablespoons oil in a roasting pan or large, heavy ovenproof skillet over medium-high heat. Add beef; brown on all sides while cooking. Pour off as much oil as possible and set aside.
- Preheat oven to 350F.
- Add bay leaves and rosemary to beef. Add water to cover. Bring to a boil. Skim surface. Cover and bake 2 hours or until tender. Remove beef, draining broth and saving for another use. Remove and discard bay leaves and rosemary. Cover beef and set aside until cool enough to handle. Using forks or your hands, pull beef apart until shredded.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chiles, onion, garlic and cumin; cook and stir several minutes.
- Add beans; reduce heat and simmer several minutes more until chiles soften. Stir in shredded beef. Add salt to taste. Cook until thoroughly heated and serve with hot flour or corn tortillas.
Recipe by David Feder.