Provided by Vitaly Paley
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
- Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
- In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
- When done, slice and serve hot with the braising liquid alongside.
- To Drink
- The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.
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Hafiza Uzma
[email protected]This recipe is on my to-cook list. I'm sure it will be a hit.
Mujahid Saleem Sheikh
[email protected]I can't wait to try this recipe. It looks delicious.
Naveed hussain Hussain
[email protected]This brisket recipe is a must-try for any beef lover.
Eva Craft
[email protected]I've tried many brisket recipes, and this one is by far the best.
Misbah Jaraf
[email protected]This recipe is easy to follow, and the results are amazing. I highly recommend it.
Shiv Chy
[email protected]I'm not a big fan of brisket, but this recipe changed my mind. It was so tender and juicy.
Pram khan Khan
[email protected]I love the way this recipe uses simple ingredients to create such a flavorful dish.
Nyawira Wanjohi
[email protected]This brisket recipe is a keeper. I will definitely be making it again.
Mike Rury
[email protected]This is my go-to recipe for beef brisket. It's always a crowd-pleaser.
Tokelo Micheal Rampoulo
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Parbati Tandukar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The brisket is so fall-apart tender, and the sauce is amazing.
Tanatswa Muchetu
[email protected]I love the combination of flavors in this dish. The chili and beef broth give it a nice kick, while the honey and brown sugar add a touch of sweetness.
Vickie McPherson
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.
Dimani Fisher
[email protected]This brisket recipe blew me away! The meat was so tender and juicy, and the flavors were incredible. I followed the recipe exactly, and it turned out perfect.