Green Chile Pot Roast With Potatoes
Ingredients| 2 italian frying peppers 2 tbsp olive il 1 beef brisket (about 3 1/2-4 lb) 1 large onion, chopped 2 cloves garlic, minced 1/2 tsp ground coriander 4 oz chopped mild green chiles 3/4 cup chicken broth 2 medium baking potatoes 1 chopped fresh parsley |
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Preheat oven to 350 F. Roast peppers over a gas flame or under a
broiler until charred all over. Carefully wrap peppers in paper
towels and place them in a plastic bag. Cool for 5 minutes. Rub off
the skin with paper towels. Seed and chop peppers.
Heat oil in a large, heavy pot over medium-high heat. Brown meat
well on both sides. Transfer to a plate. Reduce heat to medium. Add
onion; cook 1 minute. Add the garlic; cook 4 minutes longer. Stir in
coriander, roasted peppers, chiles, and chicken broth, scraping the
sides and bottom of the pot. Push the pepper-onion mixture to the
sides of teh pot. Return the meat to the pot and spoon some of the
mixture over the top. Bake, covered, in the oven until meat is almost
tender, 2-2 1/2 hours.
Peel the potatoes and cut into sixths, lengthwise. Cut across into
large cubes. Place around the meat, stirring to coat with juices.
Continue to bake, covered, until the potatoes are tender, about 30
minutes.
Remove meat and carve into slices. Arrange on a serving platter.
Spoon the potatoes around the meat. Pour the juices over the meat.
Sprinkle with parsley. Serves 4-6.
From: KOUNTRY COOK No1 @1912232
Servings:
1
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