Not exact matches
No ill effect on searing the meat since I did it in more batches and this similarly did not affect the reduction of sauce; - I used beer instead of water in the chili paste (per Joe Yonan's Texas Bowl O» Red from Serve Yourself); - I threw in some Mexican Oregano from Rancho Gordo because I had it; - I used a mix of chiles sourced from Rancho Gordo, my local
Whole Foods and a taqueria / market in the boonies: chipotle, California,
arbol and pasilla.
1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3
whole cloves 2 Turkish bay leaves 1 chile de
arbol 4 carrots 5 small rutabagas 1 large russet potato 1 medium green cabbage
I couldn't find
whole chile de
arbol so just bought the powder.
Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de
arbol pods 3 each dried ancho chili pods 1 each dried chipotle pepper 1 tablespoon coriander seeds (
whole) 1 tablespoon cumin seeds (
whole) 1 tablespoon dried oregano 1 tablespoon garlic powder 1 teaspoon smoked paprika
1 to 2 ounces
whole, dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho, chipotle are nice; add a chile de
arbol for heat - I used 2 guajillos, 2 anchos, and 1 chipotle)
6
whole dried chiles (I used half Chiles California / New Mexico and half Chiles
Arbol.)