It has finally slowed down a bit at work. Now only working one emergency instead of two. Just released guidance here in Michigan regarding Halloween. CDC just did as well. It definitely won’t be the same this year. I recommend not putting anyone at risk this year and staying home. However, tell that to a child who has looked forward all year to wearing a costume and the loads of candy. Stay safe and wear a mask while you are out and if you are handing out candy, social distance. Don’t let kids gather at your door and maybe do it at your garage or the end of your driveway. Halloween 2020 has some great tips for assessing your risk and finding safe and fun activities for the whole family. As a public health professional, I believe it is my duty to make sure to share public health safety information as widely as possible. I want everyone to stay safe while having a good time.
On to the recipe. It’s that time of year where I start breaking out the roasts. Pati’s Mexican Table sent to my inbox a wonderful recipe for beef brisket Caramelized Pasilla Brisket. Pasilla is a form of dried chili that you can find at the grocery store. It is less spicy than a jalapeno. It is used in this dish to make flavorful sauce. One thing about dried chili sauces in Mexican food is you will need a decent blender. The cooked juices with the chilies are added to a blender and blended until very smooth. That’s how you get the moles and other Mexican sauces. I will be making some changes to the dish. I will be adding more vegetables and deleting the potatoes. Tony has really not been wanting potatoes lately, so I will replace those with another starch. I will mostly be keeping the recipe as is because the ingredients are pretty simple. Here are the original stats:
Here’s what I changed:
- I increased the servings from 6 to 10 to reduce the calories.
- I reduced the amount of brown sugar to reduce the calories.
- I replaced the chicken broth with a low sodium variety to reduce the sodium.
- I replaced the potatoes with quinoa for a different starch.
- I reduced the amount of brisket to reduce the calories.
- I added in some red bell pepper to increase the vitamin C.
- I added some kale to increase the vitamin C and add bulk.
Here are the final stats:
Here is the final recipe:
Caramelized Pasilla Brisket
- 2 ounces (about 5 to 6) dried pasilla chiles, stemmed and seeded
- 1.5 pounds beef brisket, trimmed
- 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 low sodium chicken broth
- 1 tablespoon brown sugar
- 1 cup quinoa, rinsed
- 5 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 red bell peppers, chopped
- 1 pound of kale
Pre-heat the oven to 350°F.
Heat up a 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.
Season the meat with 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, brown sugar, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
In a skillet over medium heat cook the carrots and bell pepper until browned and cooked through.
- Bring the quinoa and 2 cups of water to a boil in a saucepan. Reduce to a simmer and cover. Cook for 20 minutes then remove from the heat with the lid on. Let sit for 5 minutes before fluffing.
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 carrots, bell pepper and kale, 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.
Serve over quinoa