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Mole Negro Braised Beef
Serves: 4-6
Steps
- Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Alternatively, buy a different mole or—if you’re really going for it—make your own. Check out Alex Stupak’s recipe in Tacos cookbook. Let cool.
- Preheat the oven to 500F.
- Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes.
- Lower oven temp to 300F.
- Combine mole and stock in an oven-safe braiser or Dutch oven. It won’t look like much liquid, but as Kenji taught me: the more liquid in there to start, the more you’ll have to reduce later. If you’re really concerned, feel free to add more mole and stock. Bring to a boil, then set in the beef, put on lid, and place in the oven.
- Bake covered for about 2 hours, then about 1 hour uncovered.
- Remove from the oven and pull apart or chop. If needed, simmer the sauce to thicken. Season with salt, if needed.
Originally published at Whiskeyandsoba.com. Reproduced for personal collection.
