Pre-heat the oven to 350°F. Place a medium deep-sided sauté pan over medium-high heat and add 1 T. of olive oil. Lightly season the brisket with salt and pepper, and sear on all sides in the sauté pan. Make sure that the meat is browned well on all sides. Remove the brisket from the pan and place on a plate to rest.

Immediately add the onions and carrots to the sauté pan, stir in well and reduce the heat to medium. After 5 minutes, add the anchos and garlic, stir well. Five minutes later add the tomatoes and cook until dry or all the excess liquid has evaporated. Add the wine and reduce by half. Add the beef broth and bring the ingredients to a slow boil. Place the pieces of brisket in the broth, covering it with liquid. Place a lid on the pan and place the pan in the 350°F oven. Cook for 2 hours.

After 2 hours, remove the pan from the oven and add the beans, oregano, cumin, coriander, smoked paprika, epazote and stir well. If the liquid has been absorbed or the pan looks dry add more broth or water until it has a soup consistency. Cover with the lid and place the pan back in the oven for 1 hour.

Take the pan from the oven and remove the beef from the beans to a plate to rest. Taste the beans for seasoning, if needed add salt and pepper. To serve, slice the brisket; ladle the beans in a bowl, top with the sliced brisket, and garish with fresh cilantro and sour cream.

*Rancho Gordo beans can be found at www.ranchogordo.com.

** epazote can be found a most Mexican markets or gourmet specialty stores

Enjoy with a Glass of
Cakebread Cellars
Syrah.