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16Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 oz. pasilla chiles (about 5 to 6 dried, stemmed and seeded)
- 3 lb. beef brisket (trimmed)
- 2 tsp. coarse sea salt (or kosher, divided)
- freshly ground black pepper (To taste)
- 2 Tbsp. vegetable oil
- 1 1/2 lb. tomatillos (husked, rinsed, quartered)
- 1 white onion (large, cut into chunks)
- 10 garlic cloves (peeled)
- 4 cups chicken broth
- 4 oz. piloncillo (or 1/2 cup grated, or brown sugar)
- 1 1/2 lb. baby potatoes (halved)
- 1 1/2 lb. carrots (peeled and cut diagonally into 1-inch pieces)
- greens (your choice for salad)
- olive oil
- salad
- lime juice
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Reviews(1)
Noreen S. 6 years ago
Great winter dish. Also great for family gatherings since it's easy to make and spends a long time just cooking... needing little attention. The blended sauce is reminiscent of a good mole. Make this. You won't be sorry.