Beef Brisket with Chipotle Tomatillo Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
8-10 tomatillos, coarsely chopped
1 (7 oz) can chipotle peppers in adobo sauce
1 (8 oz) can tomato sauce
1 cup water
2 tsp salt
1 tsp brown sugar
2 Tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 (3 lb) beef brisket
Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so teh cooker develops medium pressure, and cook for 1 hour and 15 minutes.
Allow the cooker to release on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.