CFDC Kitchen Corner: Green Chile Brisket

So, I finally decided to impart a paleo-dish of my own to my fellow Crossfitters.  I have been struggling with the fact that I am unable to share some delicious, non-paleo recipes, but alas, I will stick with the program and only give you the "healthier" ones.

GREEN CHILE BRISKET

Ingredients

• 1 (6+ lb) brisket, trimmed
• Salt & pepper, to taste
• 8 oz tomatillos, peeled
• 1-2 poblano chilies, cut into halves
• 2-3 jalapeno chilies, cut into halves
• 1 onion, cut into thick rings
• ½ bunch cilantro

Method

Preheat oven to 275F.  Season the brisket liberally with salt and pepper.  Sear the brisket over high heat in heavy roasting pan.  Add enough water to the pan to measure ¼ inch.  Stir, scraping any browned bits from the bottom.  Add the tomatillos, chilies, onion and cilantro.  Cover tightly with foil.  Bake for 3.5 to 4 hours or until fork tender, adding additional water if needed.  Place brisket on large platter.

Drain the cooked vegetables, reserving the pan drippings.  Skim off and discard any fat. Puree the vegetables with enough of the reserved drillings to make a medium-thick salsa.  Serve the brisket with the warm salsa (and flour tortillas).

You may prepare this one day in advance for enhanced flavor and reheat the salsa.

Enjoy!