Mexican-inspired braised chuck roast

Braise until it shreds by touch rather than by clock: after two hours a chuck roast is not close, several hours later it is; around four hours, and sometimes one or two more.

Dry brine the chuck roast with salt a day or several hours ahead, to season it internally, hold moisture and dry the surface for a better sear.

Spread on a rub of cumin seed, chile powder, garlic powder, paprika and oregano, and sear the meat; set aside.

Brown and sweat an aromatic base of poblano peppers, onions and plenty of garlic.

Mix an ancho chili puree with beef stock as the braising liquid, coming about three fourths of the way up the meat; bring to a simmer, cover and braise in the oven.

Serve over potatoes; leftovers make tacos the next day.