Prep 3 hrs
Cook 3 hrs
Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous.
- 2 dried pasilla peppers or 2 dried negro chile or 2 poblano chiles or 2 dried ancho chiles
- 4 lbs beef brisket
- salt & freshly ground black pepper, to taste
- flour, for dredging
- 1⁄4 cup olive oil
- 2 onions, diced
- 2 tablespoons fresh ginger, chopped
- 4 cups chicken stock or 4 cups beef stock or 4 cups water
- 1 cup orange juice
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon peppercorn
- 4 black tea bags
- 2 cups dried pitted prunes
- 2 cups dried apricots
- Soak the dried peppers in lukewarm water for 30 minutes. Seed, remove the stems and chop into tiny pieces.
- Preheat the oven to 400 degrees F.
- Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan.
- In the same pan, over medium heat, sauté the onions and ginger until the onions are transparent.
- Add the pepper and deglaze with the orange juice. Reduce for a few minutes.
- Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf and peppercorns.
- Cook in the 400-degree oven, uncovered, until the brisket is tender, about 3 hours, turning at half hour intervals.
- Remove the cinnamon stick and bay leaf.
- Purée the sauce in a food processor or blender.
- Cool and refrigerate a few hours or overnight. Remove the congealed fat that float on the top of the liquid.
- A half hour before serving, bring about 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags.
- Put the prunes and apricots in the tea to plump for about half an hour. Then drain them.
- Reheat the brisket, the sauce, and the plumped fruit.