You can find this recipe at El Restaurante.
Recipe adapted from James Beard's original recipe, courtesy of James Beard Foundation. Recipe photo and food styling by Judy Kim.
One 5-pound beef chuck roast, tied
3 cloves garlic, sliced
Kosher salt
Freshly cracked black pepper
3 T. all-purpose flour
3 T. beef suet or olive oil, divided
4 medium onions, sliced into ¼-in. thick half-moons
2 T. chile powder, or more, to taste
1 t. oregano
½ t. ground cumin
½ t. ground coriander
½ t. Tabasco
2 c. low-sodium beef broth
1 c. tomato sauce
¼ c. chopped cilantro or parsley
Polenta, hominy, or tortillas, for serving
Preheat oven to 325°F.
Cut several incisions in the meat and insert the sliced garlic. Season with 3 teaspoons salt and 1 teaspoon black pepper; rub evenly all over. Sprinkle and rub flour into meat, dusting off any excess.
Melt 2 tablespoons beef suet or olive oil in a large braising pan over high heat and brown the meat well on all sides. Take care not to use a fork, but turn with the aid of two wooden spoons, a pair of spatulas, or tongs. When the meat is nicely colored, about 3 minutes per side, transfer to a plate. Wipe out any burnt bits from the pan and reduce heat to medium. Add 1 tablespoon beef suet or olive oil and the onions and sauté until they are just softened, about 5 minutes.
Add chile powder, oregano, coriander, cumin, Tabasco, 1 teaspoon salt, and ½ teaspoon black pepper, sprinkling evenly about the pot, and cook in the fat until toasted and aromatic, 3 to 5 minutes. Add the broth, tomato sauce, and return meat with collected juices back to the pan; bring to a boil. Cover the pot and roast in oven until fork-tender or until the meat registers about 160°F internally, 2½ to 3 hours.
When meat is tender and starting to fall apart, remove the butcher twine and place roast on a warm platter. Taste and correct the seasoning of the sauce, if needed. Spoon sauce over the roast. Garnish with cilantro or parsley. Serve with polenta, hominy, and tortillas.