Double Chile Brisket

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Double Chile Brisket uses beef brisket simmered with New Mexico and pasilla negro chiles, tomatoes, chicken broth, star anise and fennel seed.  Serve this flavor dish with warmed corn or flour tortillas.

Recipe By: Chef Vitaly Paley
  • Prep40 min |
  • Total3hr 40min |
  • Serves 6

Ingredients

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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