This recipe occurred to me when I had defrosted a brisket and found my crisper drawer filled with Hatch green chiles from my garden. Kind of a hybrid derived from my life: brisket for my Jewish New York upbringing, and green chiles for my adopted home in, nominally, the Southwest. Colorado isn’t really what most people think of as the Southwest but parts of it were part of the original Spanish colony. Lots of old Hispanic influences. I’m a huge fan of Southwestern food. I worked at an incredible Southwestern restaurant, Zolo Grill, when I first made the switch from engineer to chef. Still love that food! If you ever find yourself in Boulder, check it out. It’s still one of the best meals in town.
This is a slow cooker recipe because it’s a great way to cook a brisket. Brisket is a tough cut. Lots and lots of fat and collagen. But, that’s what makes it so very good. Though this is delicious the day it’s made, it’s even better if if you chill it overnight, and reheat it. Also gives you a chance to easily skim off the copious fat. Otherwise, it’s kind of an oil slick!
Brisket with Green Chiles
2 ¼ – 2 ½ pounds beef brisket, in one piece
1 ½ Tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
2 large onions, sliced
6 large New Mexican green chiles, such as Hatch, roasted, peeled, and seeded
1 teaspoon ground cumin
¾ teaspoon ground ancho chile
1 teaspoon ground mild Chimayo red chile
3 cups beef stock
2 large cloves garlic, sliced
Heat oil in a large skillet over medium-high heat. Season brisket with frac12; the salt and frac12; the pepper. Brown in hot skillet. Remove to a 3-5 quart slow cooker. Add onion and chiles to skillet and cook until limp and browned. Add cumin and chile powder. Stir and cook for about 1 minute. Add 1 cup beef stock, and scrape up any browned bits in skillet. Pour the whole thing into the slow cooker, along with remaining salt, pepper, beef stock, and sliced garlic. Cover and cook on low for 8 hours. To serve, slice or shred meat.