Zesty Beef Sangria
rump roast or brisket
smoked slab bacon,
minced, optional; see note
Zinfandel or Spanish Rioja
zest of 1/2 medium orange
In a large skillet with a tight cover, saute the diced bacon over medium-high heat until most of the fat is rendered. Pour off all but 3 tablespoons of bacon fat. Saute the beef in the skillet with the bacon until it's well browned on all sides. Add the onion, garlic, and minced chiles. Stir and toss until the onion and garlic softens and browns lightly.
Add the wine, Triple Sec, and orange zest, cover the pan, and simmer over very low heat until the meat is fork-tender, about 1 hour, or longer, depending on the cut of beef selected.
Rub meat well with chili powder and salt. Let it sit until it comes to room temperature. Cut into 1 1/2-inch cubes.
Substitute green chiles instead of chipotle chiles.