Paley's Place Double-Chile Brisket

Annabelle Breakey

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.

Yield: Makes 8 to 10 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 10%
  • Protein: 54g
  • Fat: 24g
  • Saturated fat: 7.2g
  • Carbohydrate: 5.2g
  • Fiber: 1.4g
  • Sodium: 647mg
  • Cholesterol: 156mg

Ingredients

  • 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

Preparation

  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.
  2. 2. Meanwhile, grind pasilla negro chiles, star anise, fennel seed, salt, and peppercorns in a spice mill or clean coffee grinder.
  3. 3. Rub brisket with spice blend; set aside.
  4. 4. Whirl soaked chiles, vinegar, and chile liquid in a blender until puréed. Set aside.
  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.
  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.
  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.
  8. Note: Nutritional analysis is per serving.
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