Paley'S Place Double-Chile Brisket

• 7 to 8 dried mild New Mexico chiles, stemmed and seeded
• 5 dried pasilla negro chiles, stemmed, seeded, and broken into pieces
• 1 star anise
• 1 teaspoon fennel seed
• 1 1/2 teaspoons salt
• 1/2 teaspoon black peppercorns
• 1 beef brisket (5 to 6 lbs.), trimmed of fat and membrane
• 1/2 cup sherry vinegar
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 can (14 oz.) whole peeled tomatoes
• 1 cup beef or chicken broth

1. Preheat oven to 350u0b0. In a medium bowl, pour 3 cups boiling water over New Mexico chiles and let soak until softened, about 30 minutes. Drain, reserving 1 cup liquid.
2. Meanwhile, grind pasilla negro chiles, star anise, fennel seed, salt, and peppercorns in a spice mill or clean coffee grinder.
3. Rub brisket with spice blend; set aside.
4. Whirl soaked chiles, vinegar, and chile liquid in a blender until pureed. Set aside.
5. Heat a large roasting pan (not nonstick) over medium-high heat (set it over 2 burners if necessary). Add olive oil, swirl oil in pan, and add brisket. Cook brisket until well browned on one side, about 3 minutes. Turn and brown on remaining sides, adjusting heat to keep brisket sizzling but not burning. Remove and set aside.
6. Add onion and cook, stirring, until soft, about 3 minutes. Chop tomatoes and add with juice. Add chile puree and broth. Bring to a boil. Add brisket, cover, and bake in oven until fork-tender, 2 to 3 hours.
7. Place brisket on a serving platter, cover with foil, and set in a warm place. Whirl pan juices in a blender until smooth. Slice brisket thinly and serve hot, with blended pan juices on the side.
8. Note: Nutritional analysis is per serving.

mexico chiles, negro chiles, anise, fennel seed, salt, black peppercorns, beef brisket, sherry vinegar, olive oil, onion, tomatoes, beef

Taken from www.myrecipes.com/recipe/paleys-place-double-chile-brisket (may not work)