Double Chile Brisket

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Beef brisket is simmered with New Mexico and pasilla negro chiles, tomatoes, chicken broth, star anise and fennel seed.

Recipe By: Chef Vitaly Paley
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 7 to 8 dried New Mexico chiles, stemmed and seeded
    • 5 dried pasilla negro chiles, stemmed, seeded and broken into pieces
    • 1 star anise
    • 1 teaspoon fennel seed
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black peppercorns
    • 1 beef brisket (5 to 6 lbs.), trimmed of fat and membrane
    • 1/2 cup sherry vinegar
    • 3 tablespoons olive oil
    • 1 medium onion, diced
    • 1 can (14 oz.) whole peeled tomatoes
    • 1 cup beef or chicken broth

Instructions

Preheat oven to 350°. In a medium bowl, pour 3 cups boiling water over New Mexico chiles and let soak until softened, about 30 minutes. Drain, reserving 1 cup liquid.

Meanwhile, grind pasilla negro chiles, star anise, fennel seed, salt, and peppercorns in a spice mill or clean coffee grinder.

Rub brisket with spice blend; set aside.

Whirl soaked chiles, vinegar, and chile liquid in a blender until puréed. Set aside.

Heat a large roasting pan (not nonstick) over medium-high heat (set it over 2 burners if necessary). Add olive oil, swirl oil in pan, and add brisket. Cook brisket until well browned on one side, about 3 minutes. Turn and brown on remaining sides, adjusting heat to keep brisket sizzling but not burning. Remove and set aside.

Add onion and cook, stirring, until soft, about 3 minutes. Chop tomatoes and add with juice. Add chile purée and broth. Bring to a boil. Add brisket, cover, and bake in oven until fork-tender, 2 to 3 hours.

Place brisket on a serving platter, cover with foil, and set in a warm place. Whirl pan juices in a blender until smooth. Slice brisket thinly and serve hot, with blended pan juices on the side.
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