Ingredients
- 1 4- to 5-pound rump roast, tied
- Salt and freshly ground pepper to taste
- 3 tablespoons peanut oil
- 4 cloves garlic, sliced
- 2 cups Mexican beer
- 2 cups beef broth
- 2 ancho chilies, stems and seeds removed, chopped
- 2 cinnamon sticks
- 1 tablespoon dried oregano, preferably Mexican
- 2 bay leaves
- 1 cup golden raisins
- ½ cup sliced almonds
- 1 tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed
- Chopped cilantro for garnish
- Sliced, toasted almonds for garnish
- Nutritional Information
Nutritional analysis per serving (10 servings)
537 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 45 grams protein; 153 milligrams cholesterol; 381 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.
- Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.
- Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)
- Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.
2 hours 40 minutes
Dining and Cooking