Paley’s Place Double-Chile Brisket

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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Ingredients:

7 to 8 dried mild New Mexico chiles, stemmed and seeded
5 dried pasilla negro chiles, stemmed, seeded, and broken into pieces
1 star anise
1 tsp fennel salt
1 1/2 tsp black peppercorns
1 beef brisket (5 to 6 lbs), trimmed of fat and membrane
1/2 cup sherry vinegar
3 Tbsp 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 and 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.

Makes 8 to 10 servings.

From Sunset, February, 2007.