Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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.

Vitaly Paley
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey

Recipe Summary

total:
3 hrs 30 mins
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Rub brisket with spice blend; set aside.

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

  • 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.

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Source

Paley's Place Bistro and Bar, Portland, Oregon

Nutrition Facts

458 calories; calories from fat 10%; protein 54g; fat 24g; saturated fat 7.2g; carbohydrates 5.2g; fiber 1.4g; sodium 647mg; cholesterol 156mg.
Advertisement
Advertisement