Green Chile Pot Roast with Potatoes
Submitted by redheadedchef
Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThis pot roast goes full Southwest. A whole brisket braises for nearly three hours in a sauce built from fire-roasted Cuban frying peppers, canned green chiles, garlic, onion, and ground coriander. The finished beef is fall-apart tender, stained jade green from the chiles, and the gravy tastes distinctly of New Mexico.
Roasting and peeling the Cuban peppers is the step that matters most. A gas flame or broiler chars the skin until it blisters, and five minutes wrapped in paper towels steams the skin loose. Rub it off, seed the pepper, chop, and you have concentrated sweet heat with no bitterness.
Searing the brisket before braising is a must. Hot oil, a hard crust on both sides, and do not rush it. The browned fond is where most of the flavor for the gravy lives.
Potatoes go in late, in the last thirty minutes. Added at the start, they disintegrate into mush. Cut in big lengthwise wedges, they soak up the chile-laced juices while staying firm enough to hold together.
Pro Tips
- Cuban frying peppers (also called cubanelles) are mild and sweet. For more heat, swap in Hatch or Anaheim chiles.
- Let the brisket rest 10 to 15 minutes before slicing. Cut across the grain, on the bias, into thin slices. The grain changes direction on brisket, so watch for it.
- Skim fat from the surface of the gravy before plating. Brisket throws off a lot of fat and you want the chile flavor front and center.
- Make it a day ahead. The flavors deepen overnight, and cold brisket slices cleaner than hot.
Variations
- Use beef chuck roast in place of brisket if you prefer a more forgiving cut.
- Add a can of pinto beans in the last 15 minutes for a heartier dish.
- Finish with a handful of chopped cilantro and a squeeze of lime instead of parsley for a brighter, more Mexican profile.
Ingredients
Directions
Preheat oven to 350℉ (180℃). 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 the 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 to 2½ 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.
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