Richard, you're right about Texas being the center of the beef world, but I ain't sure how to make a good chalupa or pozole (for instance) w/o least a little pork. 'Course, when it comes to ribs I'd rather have beef ribs any day. Puts me at odds with the Carolina crowd. Can't find any around here.
Gonna be in Austin with daughter and granddaughter in March, and you can bet I'm going to have a happy share of Tex-Mex, beef ribs, and Texas beer.
FYI, made a pot of this recipe just today and it turned out great. I substituted sweet basil for the majoram (had run out), and it worked fine. I boiled the beans beforehand for a good 15-20 minutes, and that helped tenderize the stuff pretty good. Usually add about half a stick of butter with the bean-boil but forgot. Turned out ok, though. Started the pot at 0714 thinking I'd have supper ready by around 1730, but to my happy surprise the batch was ready by 1430. Attribute that to pre-boiling the beans and brazing the beef. Used a 3-pound piece of chuck. I like a roast with some "marbling" (fat) because it sure adds flavor to the batch.
It's fairly easy to make. Hope y'all like it.
Edit note: It's important to let the beef/pork rest at room temp before you start this. If you take it out of the fridge and then start it seems to shock the meat too much.