Pepperdog's Green Chili Brisket Stew Recipe
I had some at a popular restaurant and liked it so much I tried to find the recipe on the web. I did not like what little I found so I made my own. It is very good. Try it yourself.
2lbs Brisket trim off excess fat and rub with salt and pepper
2 Anahiem chilies
2 Pascilla chilies
2 Serano chilies
2 Jalpeno chilies
2 Fresno Chilies
8 oz tomato sauce
4 cups Chicken Broth
2 10 oz cans diced tomatos and green chilies
1 package lipton onion soup
1 tsp Thyme
1/4 cup fresh Cilantro
1/4 cup malt Vinegar
3/4 cup packed brown sugar
a dozen or so small potatos cut to bite size pieces
1 cup petite carrots
1/2 cup diced celery
1/2 a small red onion diced
4 green onions, sliced
3 Tbs minced garlic
Step 1. Roast your chilis then peel the outer skin off. I roast them on my barbeque, it brings out the flavor of the chili without the bitterness. Set aside half for the blender and cut the rest up to bite size pieces.
Step 2. Trim excess fat off of brisket and rub both sides with salt and pepper. Slice longways against grain to about 3 inch strips then place in crockpot.
Step 3. Place in the blender your 4 cups of broth, 1/2 the rosated chlies, i-10oz can of diced tomatos and green chilies, the thyme, the cilantro leaves, the brown sugar, the 8 0z can of tomato sauce, the malt vinegar (you could substitue beer if you are not Irish. No true Irishman would ever waste good alcohol in his food) the package of Lipton Onion Soup mix and puree until smooth then pour into crockpot over the brisket.
Step 4. Add the roasted chilies you diced earlier and the other 10 oz can of diced toamtoes and green chilies into the crockpot along with the carrots, celery, diced red onion, sliced green onion, garlic and potatos.
Step 5. Cook on low for about 8 hours. Add chicken broth if more liquid is needed. When done separate the Brisket with a spoon into whatever size pieces you like and serve with fresh bread.
I hope you enjoy it.