Ingredients:
- 3 ripe tomatoes , grated on the largest holes of a box grater, or 1 (14-oz) can canned crushed tomatoes with juice
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1053.6 Kcal (4411 kJ) | ||
| Calories from fat | 723.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.42g | 124% | |
|---|---|---|---|
| Cholesterol | 248.54mg | 83% | |
| Sodium | 5697.58mg | 237% | |
| Potassium | 1538.72mg | 33% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 72.07g | 144% | |
| Vitamin C | 125.5mg | 209% | |
| Iron | 9.2mg | 51% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 129.7 Kcal (543 kJ) | ||
| Calories from fat | 89.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 124% | |
|---|---|---|---|
| Cholesterol | 30.6mg | 83% | |
| Sodium | 701.39mg | 237% | |
| Potassium | 189.42mg | 33% | |
| Total Carbs | 0.96g | 3% | |
| Sugars | 0.46g | 15% | |
| Dietary Fiber | 0.1g | 3% | |
| Protein | 8.87g | 144% | |
| Vitamin C | 15.4mg | 209% | |
| Iron | 1.1mg | 51% | |
| Calcium | 8.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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