Braised Brisket with Beans and Ancho Chile

Ingredients

• 4 tablespoons sour cream
• 2 tablespoons coarsely chopped cilantro
• 1 tablespoon coarsely chopped fresh epazote (or 2 teaspoons dried)
• 1 tablespoon smoked paprika
• 1 tablespoon ground coriander seed
• 2 tablespoons ground cumin seed
• 1 tablespoon dried oregano
• + 10 more ingredients
• • 1 cup yellow Indian woman beans or similar small brown beans such as pinto or anasazi
  • 4 cups (1 quart) beef broth
  • 1 cup red wine
  • 1 cup seeded and coarsely chopped tomatoes
  • 2 tablespoons minced garlic
  • 4 dried ancho chiles, rehydrated, seeded, and chopped
  • 2 medium carrots, coarsely chopped
  • 2 medium yellow onions, coarsely chopped
  • 2 pounds beef brisket, cut into 4 pieces
  • 1 tablespoon olive oil

Heat the oven to 350°F and arrange the rack in the middle. Heat olive oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium-high heat. Pat brisket dry with paper towels and season with salt and freshly ground black pepper. When oil shimmers, add meat and brown t...

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