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Ingredientes
- 3 1/2 lb Beef brisket
- 1 Tbsp. Coarse salt
- 2 tsp Freshly-grnd black pepper Flour for dredging
- 1/2 c. Vegetable oil
- 3 lrg Carrots peeled, and cut 2" lengths
- 2 med Onions minced
- 10 x Garlic cloves peeled, chopped
- 3 x Dry chipotle or possibly morita chiles
- 2 Tbsp. Tomato paste
- 1 Tbsp. Dry oregano
- 2 quart Chicken stock or possibly water
- 5 x Bay leaves Salt to taste
- 4 x Scallions, white and light green parts thinly sliced on the diagonal, for garnish
Direcciones
- Preheat oven to 325 degrees.
- Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat till browned on all sides. Set aside. Reduce heat to moderate and add in the carrots and onions. Cook, stirring occasionally, till golden, 8 to 10 min. Add in the garlic and saute/fry 2 min longer. Return the meat to the pan along with all other ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hrs, or possibly till the meat slips off a fork when pierced.
- Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat which rises. Remove and throw away the bay leaves and chiles. Pour the broth and vegetables into a blender or possibly a food processor fitted with the metal blade. Puree till smooth, add in salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the hot sauce over it, sprinkle with sliced scallions and serve.
