This is another one of those recipes that would make a great cholent. Looking to make a Shabbat dinner, I opt for the brisket instead of the stew meat. Believe it or not, this is an adaptation of a Rachel Ray recipe without all manner of treif. Undoubtedly, something is loss in the translation but the results are noteworthy. I definitely extended my boundaries using unfamiliar ingredients, or familiar ones in a different way.
I used something called 'sliced beef fry' as a substitute for you can guess what. Benoit just shrugged when he tasted it. Not sure it brought anything to the table. Maybe some liquid smoke would work better. I also used more spices than I would ordinarily, including cinnamon and cloves. Unfamiliar with canned fire-roasted tomatoes, I am wowed by how gorgeous they look. Where have I been all my life?
I thought I'd do a green rice and some fajita type vegetable side dish. Opening the roasting bag and seeing the roast swimming in sauce and onions, I choose to go a simple route. White rice and black beans that are heated in some of the sauce. Works for me. Don't forget to add some lime juice before serving. As I get use to the flavor profile, I find that it requires bite after bite....pretty darn good.
|Number of servings:||8 - 10|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 6 dried ancho chilies
- 2 cups beef stock
- 6 ounces 'sliced beef fry'
- 3 pound brisket, 1st cut
- salt and pepper
- 2 medium onions, 1/4" sliced top to bottom
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 12 ounces Mexican lager beer
- 14 ounces fire-roasted tomatoes, chopped
- 1 tablespoon honey
Stem and seed the chiles. Place into a small sauce pan and cover with beef stock. Add a little water if necessary. Place on a medium heat to reconstitute.
Rinse the brisket and pat dry with paper towels.
Sprinkle with salt and pepper.
In a saute pan, saute the beef strips until crispy.
Remove the meat and set aside. Return saute pan to the heat.
Sear the brisket on all sides.
Place a tablespoon of flour (gluten-free if necessary) into an oven bag. Add the meat to the oven bag and place in a roasting pan.
Prep the onions and garlic. Add to the saute pan and cook until softened.
Add the spices and mix to combine.
Add the beer and mix well to deglaze the pan. Add the onions mixture to the oven bag.
Add the beef fry to the oven bag.
Chop the softened chiles and add to canned tomatoes. Add all to the oven bag.
Drizzle in the honey.
Close the bag with the twist tie. Make 6 small slits at the top of the bag. Cook for 2 1/2 hours until the meat is very tender.
Once cooked, remove the brisket from the bag and let sit for 10 minutes. Slice and put into serving dish. Add lime juice to taste to the sauce and put over sliced brisket. Serve.
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Mexican Ancho Chili Brisket
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