Paley's Place Double-Chile Brisket

Paley's Place Double-Chile Brisket
Photo by Annabelle Breakey

Ingredients

  • 1 medium onion, diced
  • 5 dried pasilla negro chiles, stemmed, seeded, and broken into pieces
  • 1 can (14 oz.) whole peeled tomatoes
  • 1 ½ teaspoons salt
  • ½ cup sherry vinegar
  • 1 beef brisket (5 to 6 lbs.), trimmed of fat and membrane
  • 1 teaspoon fennel seed
  • + 5 more ingredients
    • 7 to 8 dried mild New Mexico chiles, stemmed and seeded
    • ½ teaspoon black peppercorns
    • 1 star anise
    • 3 tablespoons olive oil
    • 1 cup beef or chicken broth

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

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network