Go Back
–+ servings
pasilla brisket

Caramelized Pasilla Brisket

Print Recipe
CourseMain Course
CuisineMexican
KeywordBrisket, Pasilla
Prep Time1 hour
Cook Time3 hours 30 minutes
Total Time4 hours 30 minutes
Servings6
Calories689kcal

Ingredients

  • 2 ounces about 5 to 6 dried pasilla chiles stemmed and seeded
  • 3 pounds beef brisket trimmed
  • 2 tsp. kosher or coarse sea salt divided
  • Freshly ground black pepper to taste
  • 2 Tbsp. vegetable oil
  • 1 1/2 pounds tomatillos husks removed, rinsed, quartered
  • 1 large white onion cut into chunks
  • 10 garlic cloves peeled
  • 4 cups chicken broth
  • 4 ounces piloncillo or brown sugar grated
  • 1 1/2 pounds baby potatoes halved
  • 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces

Instructions

  • Pre-heat the oven to 350°F.
  • Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
    pasilla
  • Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
    Pasilla brisket
  • Cover and seal with aluminum foil. Place in the oven and braise for 3 hours, or until meat is fork tender.
  • Remove from the oven. Remove the meat and place on a chopping board.
    Brisket
  • In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
    carrots and potatoes
  • Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
  • Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.

Nutrition

Calories: 689kcal | Carbohydrates: 62g | Protein: 54g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 857mg | Potassium: 2178mg | Fiber: 11g | Sugar: 28g | Vitamin A: 22459IU | Vitamin C: 46mg | Calcium: 104mg | Iron: 8mg