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 onions
4 cloves garlic
2 canned chipotle chiles, minced (optional)
1 cup zinfandel or 1 cup rioja wine
2 tablespoons triple sec
x oranges, zest of
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 120 min.