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jacobdanovitch
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Cut the roast into a few thick steaks with the meat fibers running up and down instead of side to side.
Coat the meat in oil and generously season with salt and pepper.
Lightly brown the meat in a pan, then add water to almost cover the meat, cover and simmer for about 5 hours until the meat is almost falling apart.
While the meat is cooking, slice the shallots and jalapeños, put them in a bowl, cover with vinegar, stir in sugar, and refrigerate for at least 30 minutes, up to 1 week.
Gently remove the meat from the pan, let it dry/steam-off on paper towels, then refrigerate the meat and the braising liquid separately until firm.
Remove the solidified fat from the braising liquid, then reduce the liquid with some of the pickle juice to make a glaze.
Heat oil or the rendered beef fat in a pan, sear the chilled beef chunks until browned on the outside and heated through.
Serve the seared beef with the salad greens, pickled vegetables, and the glaze.