Caramelized Pasilla Brisket - Pati Jinich

Name: Caramelized Pasilla Brisket - Pati Jinich
Ingredients: 2 ounces (about 5 to 6) dried pasilla chiles (stemmed and seeded); 3 pounds beef brisket (trimmed); 2 teaspoons kosher or coarse sea salt (divided); Freshly ground black pepper (to taste); 2 tablespoons vegetable oil; 1 1/2 pounds tomatillos (husked, rinsed, quartered); 1 large white onion (cut into chunks); 10 garlic cloves (peeled); 4 cups chicken broth; 4 ounces (or 1/2 cup) grated piloncillo (or brown sugar); 1 1/2 pounds baby potatoes (halved); 1 1/2 pounds carrots (peeled and cut diagonally into 1-inch pieces); Greens of your choice (for salad); Freshly squeezed lime juice and olive oil (to dress the salad)

"Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"..."

INGREDIENTS

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2 ounces (about 5 to 6) dried pasilla chiles (stemmed and seeded)

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3 pounds beef brisket (trimmed)

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2 teaspoons kosher or coarse sea salt (divided)

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Freshly ground black pepper (to taste)

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2 tablespoons vegetable oil

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1 1/2 pounds tomatillos (husked, rinsed, quartered)

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1 large white onion (cut into chunks)

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10 garlic cloves (peeled)

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4 cups chicken broth

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4 ounces (or 1/2 cup) grated piloncillo (or brown sugar)

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1 1/2 pounds baby potatoes (halved)

•

1 1/2 pounds carrots (peeled and cut diagonally into 1-inch pieces)

•

Greens of your choice (for salad)

•

Freshly squeezed lime juice and olive oil (to dress the salad)

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