Print Options:

Paley’s Place Double-Chile Brisket





Yields
Makes 8 to 10 servings



Total Time
3 hrs 30 mins

Chef Vitaly Paley of Portland, Oregon is known for his eclectic style and interesting twists on comforting favorites. The two-chile combination with this brisket heats up a winter night. Prep and Cook Time: 3 to 3 1/2 hours.

Paley’s Place Double-Chile Brisket




Annabelle Breakey
 7 to 8 dried mild New Mexico chiles, stemmed and seeded
 5 dried pasilla negro chiles, stemmed, seeded, and broken into pieces
 1 star anise
 1 teaspoon fennel seed
 1 1/2 teaspoons salt
 1/2 teaspoon black peppercorns
 1 beef brisket (5 to 6 lbs.), trimmed of fat and membrane
 1/2 cup sherry vinegar
 3 tablespoons olive oil
 1 medium onion, diced
 1 can (14 oz.) whole peeled tomatoes
 1 cup beef or chicken broth
Step 1
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.

Step 2
2

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

Step 3
3

Rub brisket with spice blend; set aside.

Step 4
4

Whirl soaked chiles, vinegar, and chile liquid in a blender until puréed. Set aside.

Step 5
5

Heat a large roasting pan (not nonstick) over medium-high heat (set it over 2 burners if necessary). Add olive oil, swirl oil in pan, and add brisket. Cook brisket until well browned on one side, about 3 minutes. Turn and brown on remaining sides, adjusting heat to keep brisket sizzling but not burning. Remove and set aside.

Step 6
6

Add onion and cook, stirring, until soft, about 3 minutes. Chop tomatoes and add with juice. Add chile purée and broth. Bring to a boil. Add brisket, cover, and bake in oven until fork-tender, 2 to 3 hours.

Step 7
7

Place brisket on a serving platter, cover with foil, and set in a warm place. Whirl pan juices in a blender until smooth. Slice brisket thinly and serve hot, with blended pan juices on the side.

Step 8
8

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 458Calories from Fat 10
% Daily Value *
Total Fat 24g37%

Saturated Fat 7.2g36%
Cholesterol 156mg52%
Sodium 647mg27%
Total Carbohydrate 5.2g2%

Dietary Fiber 1.4g6%
Protein 54g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.