Brisket braised with ancho and chipotle chilies

For those of you who thought that summer was a time to put away your dutch ovens or slow cookers, I say not so fast! Believe it or not, braised meats can be a summer time treat too! Look no further then this simple recipe that can be used in numerous Mexican inspired dishes like tacos, burritos, enchiladas or even tostada salads. The list goes on and on. Not only that, it is very simple and gets better with time.

As a newly minted Queens resident I have access to some of the best dried chilies and jumped at the chance of using them with my family's grass-fed beef. I recommend you go to your local Mexican or Latin grocery and stock up on chilies. They are not that expensive and really add a wonderful flavor to beef. Also, if they have a smoked ancho chili grab it. It will be delicious!

Brisket braised with ancho and chipotle chilies
Ingredients:

• 2-3 pound brisket
• salt and cracked fresh pepper to taste
• 1 dried ancho chili
• 2 dried chipotle chilies
• 3 cloves of garlic
• 1 large onion, sliced
• 1 cup water or beef broth(use homemade!)
• 1 teaspoon salt(optional if you are using broth)

Preparation:

1. In a heavy pot such as a dutch oven; heat it to a medium high heat, add an oil or fat you have on hand. I used bacon fat.
   
2. Season the brisket with salt and pepper add to pot and brown on all sides. This takes about 10 to 15 minutes.
3. Meanwhile, break up the chillies( you can get rid of the seeds if you wish). I ground them in my spice grinder with a bit of olive oil and garlic. You can soak them in hot water too. No wrong way!
4. When the brisket is browned, reduce the heat and add the onion; move around a bit.
   
5. Then add the beef broth, chilies and garlic.
   
6. Lower heat and braise for about 3 hours.
   
7. When the briskets has cooled break up the meat with your hands and pour the meat juices over the meat.
   
8. Enjoy!