Paley's Place Double-Chile Brisket

Name: Paley's Place Double-Chile Brisket
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket , trimmed of fat and membrane; 1 teaspoons black peppercorns; 397 grams can whole peeled tomatoes; 237 milliliters beef or chicken broth; 5 dried pasilla negro chiles, stemmed, seeded, and broken into pieces; 7 to 8 dried mild New Mexico chiles, stemmed and seeded; 1 teaspoon fennel seed; 3 Tbsps olive oil; 1 medium onion, diced; 2 teaspoons salt; 118 milliliters sherry vinegar; 1 star anise

Paley's Place Double-Chile Brisket is a gluten free, dairy free, and primal main course. One portion of this dish contains around 49g of protein, 21g of fat, and a total of 432 calories. This recipe serves 10. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have beef brisket, to 8 mild new mexico chiles, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for Hanukkah.

Instructions

Preheat oven to 35

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Oven

In a medium bowl, pour 3 cups boiling water over New Mexico chiles and let soak until softened, about 30 minutes.

Ingredients you will need

Chili Pepper

Water

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Bowl

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.

Ingredients you will need

Fennel Seeds

Peppercorns

Star Anise

Chili Pepper

Coffee

Salt

Rub brisket with spice blend; set aside.

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Dry Seasoning Rub

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

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Vinegar

Chili Pepper

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Blender

Heat a large roasting pan (not nonstick) over medium-high heat (set it over 2 burners if necessary).

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Roasting Pan

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.

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Olive Oil

Cooking Oil

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Frying Pan

Remove and set aside.

Add onion and cook, stirring, until soft, about 3 minutes. Chop tomatoes and add with juice.

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Tomato

Juice

Onion

Add chile pure and broth. Bring to a boil.

Ingredients you will need

Broth

Chili Pepper

Add brisket, cover, and bake in oven until fork-tender, 2 to 3 hours.

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Oven

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.

Equipment you will use

Blender

Aluminum Foil