2 lbs chuck eye roast
2 tbsp vegetable oil
1 medium onion, finely diced
3 green chiles, diced
3 whole cloves of garlic
1 green bell pepper, broken down into slices
salt and pepper to taste
2 tsp cumin
1/2 tsp red pepper flakes
1 tsp oregano
8 oz of a basic tomato sauce, if using storebought look for something that doesn't include extras - simple is best here since we're using this as a base.
2 tbsp tomato paste
1/2 tbsp white vinegar
1First, heat your water bath to 160 degrees fahrenheit
2Season your roast judiciously with salt and pepper.
3Look for breaks in between sections of the roast, areas held together with sinew, and embed yourt garlic cloves in these little 'pockets.'
4Vacuum seal your roast in a large vacuum-sealable bag - make sure it's as flat as you can get it.
5Cook the roast for 24 hours.
6The next day, begin working on the sauce by adding 2 tbsp of vegetable oil to a medium-high pan.
7When shimmering add the diced onions and saute until translucent.
8Next add the tomato paste and tomato sauce and toss to combine.
9To round out the sauce add green chiles, cumin, red pepper flakes and 1/2 tbsp of white vinegar.
10Mix thoroughly in the pan, reduce heat to medium and cook an additional 5-8 minutes until the bell peppers begin to soften. If the beef still has a way to go at this stage feel free to remove the sauce from the heat, and reheat on the stove when closer to plating.
11When the beef is finished remove the roast from its bag and discard the cooking liquid.
12On a large cutting board, or in a metal bowl held in place with a kitchen towel, shred the beef using two forks.
13Combine the shredded beef and sauce over medium heat until fragrant.
14Plate with fresh dill or rings of spring onion.