Recipe Taken from Whiskey and Soba Blog.
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3 lbs beef neck (or chuck)
2.5 cups beef stock
.75 La Guelaguetza Mole Negro Sauce
Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Let cool.
Preheat the oven to 500F.
Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes.
Lower oven temp to 300F.
Combine mole and stock in an oven-safe braiser or Dutch oven. It won’t look like much liquid, but as Kenji taught me: the more liquid in there to start, the more you’ll have to reduce later. If you’re really concerned, feel free to add more mole and stock. Bring to a boil, then set in the beef, put on lid, and place in the oven.
Bake covered for about 2 hours, then about 1 hour uncovered.
Remove from the oven and pull apart or chop. If needed, simmer the sauce to thicken. Season with salt, if needed.