Green Chile Pot Roast with Potatoes
beef brisket, about 3 1/2-4 pounds
mild green chiles, chopped
2Roast peppers over a gas flame or under a broiler until charred all over.
3Carefully wrap peppers in paper towels and place them in a plastic bag.
5Rub off the skin with paper towels.
7Heat oil in a large, heavy pot over medium-high heat.
8Brown meat well on both sides.
11Add onion; cook 1 minute.
12Add the garlic; cook 4 minutes longer.
13Stir in coriander, roasted peppers, chiles and chicken broth, scraping the sides and bottom of the pot.
14Push the pepper-onion mixture to the sides of teh pot.
15Return the meat to the pot and spoon some of the mixture over the top.
16Bake, covered, in the oven until meat is almost tender, 2-2 1/2 hours.
17Peel the potatoes and cut into sixths, lengthwise.
18Cut across into large cubes.
19Place around the meat, stirring to coat with juices.
20Continue to bake, covered, until the potatoes are tender, about 30 minutes.
21Remove meat and carve into slices.
22Arrange on a serving platter.
23Spoon the potatoes around the meat.
24Pour the juices over the meat.