Brisket in Pasilla Chile and Tomatillo Sauce


  • 3 pounds trimmed brisket of beef, rinsed and cut into about 2-inch chunks (leave some fat on!)
  • 5 garlic cloves, peeled
  • 5 peppercorns
  • 2 teaspoons kosher or sea salt, divided (plus more to taste)
  • 1 pound tomatillos, husks removed and rinsed
  • 3 ounces black or pasilla chiles, (may sub for New Mexico) stems and seeds removed
  • 3 tablespoons corn or safflower oil
  • + 4 more ingredients
    • ½ cup white onion, chopped
    • 1 cup boiling water
    • 2 cups meat cooking liquid
    • Chopped white onion and cilantro leaves (optional garnish)

1. Place meat chunks in a large cooking pot along with 5 garlic cloves, peppercorns and salt. Cover with water, bring to a boil, cover partially and simmer over medium heat for 3 hours, or until meat is very soft. Drain and reserve 2 cups of its cooking liquid. 2. Meanwhile, char or roast the to...

View full recipe at SpringPad


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