VEGETABLES: -- optional
MARINADE: In a large Ziploc bag or non-reactive bowl, place the beer, dried chiles, garlic and the roast. Seal bag tightly or cover bowl with foil and refrigerate 4-8 hours.
BRAISING: Preheat oven to 325 degrees F. Remove the roast from marinade and discard the marinade. Thoroughly dry the roast with paper towels; season liberally on all sides with salt and pepper. In a Dutch oven, heat oil over medium-high heat until hot but not smoking. Brown the roast over medium heat on all sides; remove the roast to a plate and drain off all but 2-3 teaspoons of the oil. Saute the onions and garlic in the remaining oil, seasoning with a little salt and pepper to bring out the flavor. Stir in the Ancho chile powder, cumin, cayenne and oregano. Add the tomato xauce and beer and mix well. Transfer mixture to a blender and puree. Return mixture to the pot. Transfer the roast back into the pot, fat side up and spoon liwid mixture over and around the roast. Add just enough water to reach half-way up the sides of the roast. If using fresh chiles (they give a lot of flavor), stick them down into the braising liquid. Place a large piece of foil directly over the roast to keep the steam in; cover the pot tightly and roast about 2 hours or until meat is tender.
If using the vegetables, add them to the pot about 1 hour prior to the end of roasting time.
Carefully remove the vegetables and the roast to a platter; cover loosely with a foil tent (use the foil from the pot), and let sit about 15 minutes. Stir in 2 tablspoons cold butter and sitr until sauce is thickened. Slice the roast across the grain and put onto a platter; surround with vegetables. Drizzle some of the pan sauce over the sliced roast and serve the remaining sauce on the side (for mashed potatoes).
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved