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1
Heat the oven to 350 degrees F and arrange the rack in the middle.
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2
Heat olive oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium-high heat.
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3
Pat brisket dry with paper towels and season with salt and freshly ground black pepper.
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4
When oil shimmers, add meat and brown thoroughly on all sides.
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5
Transfer brisket to a plate and set aside to rest.
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6
Reduce heat to medium, stir in onions and carrots, and season with salt and pepper.
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7
Cook until onions are soft, about 5 minutes.
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8
Stir in chiles and garlic and cook until chiles soften, about 5 minutes more.
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9
Add tomatoes and cook, stirring occasionally, until most of the excess liquid has evaporated.
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10
Add wine, stir, and scrape up any browned bits on the bottom of the pan; let mixture simmer until it is reduced by half.
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11
Add beef broth and bring to a slow boil.
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12
Return brisket to the pot, submerging meat in the liquid.
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13
Cover the pot and place in the oven to braise for 2 hours.
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14
After 2 hours, remove the pot from the oven and stir in beans, oregano, cumin, coriander, paprika, and epazote.
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15
If the pot looks a little dry, the sauce may have overreduced.
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16
To fix this, add more broth or water until it has a soupy consistency again.
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17
Cover and return the pot to the oven for 1 more hour.
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18
Remove the pot from the oven and place beef on a plate to rest.
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19
Taste beans, and if necessary, add salt and pepper.
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20
Slice brisket across the grain into 1/2-inch-thick pieces.
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21
To serve, ladle beans into a bowl, top with sliced brisket, and garnish with fresh cilantro and sour cream.
