As a newly minted Queens resident I have access to some of the best dried chilies and jumped at the chance of using them with my family’s grass-fed beef. I recommend you go to your local Mexican or Latin grocery and stock up on chilies. They are not that expensive and really add a wonderful flavor to beef. Also, if they have a smoked ancho chili grab it. It will be delicious!
Brisket braised with ancho and chipotle chilies
- 2-3 pound brisket
- salt and cracked fresh pepper to taste
- 1 dried ancho chili
- 2 dried chipotle chilies
- 3 cloves of garlic
- 1 large onion, sliced
- 1 cup water or beef broth(use homemade!)
- 1 teaspoon salt(optional if you are using broth)
- In a heavy pot such as a dutch oven; heat it to a medium high heat, add an oil or fat you have on hand. I used bacon fat.
- Season the brisket with salt and pepper add to pot and brown on all sides. This takes about 10 to 15 minutes.
- Meanwhile, break up the chillies( you can get rid of the seeds if you wish). I ground them in my spice grinder with a bit of olive oil and garlic. You can soak them in hot water too. No wrong way!
- When the brisket is browned, reduce the heat and add the onion; move around a bit.
- Then add the beef broth, chilies and garlic.
- Lower heat and braise for about 3 hours.
- When the briskets has cooled break up the meat with your hands and pour the meat juices over the meat.