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Slow-Braised Red Chile Beef
Ingredients
- 4 to 5 cups reduced-sodium beef broth, divided
- 12 dried California or New Mexico chiles (about 3 oz.), stemmed, seeded, and rinsed
- 1 large onion, cut into chunks $
- 4 large garlic cloves $
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.), rinsed and patted dry $
- Kosher salt
- pepper
- 2 tablespoons olive oil
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