I developed a new recipe for Rosh Hashanah utilizing a staple that is used across the world for many holidays, celebrations, and festive occasions- the brisket. For my vegan and vegetarian friends please stop reading this but you can get my fig berry chocolate sauce for other dishes. Okay back to the brisket, brisket is a nice cut of meat that could be made in so many ways but for this special occasion I decided to slow roast the brisket in a crockpot and add some very untraditional spices. I combined two types of chile to develop a sauce that would slowly cook the brisket so that it came out juicy, spicy, and flavorful. In this recipe, I combined ancho chile and morita chile to make the sauce for the brisket and married it with my Mexican-German roots to make a sweet dipping sauce which resulted in the Ancho Chile Morita Brisket with Fig Berry Chocolate Sauce. The fig berry chocolate sauce is a nice compliment to this spicy flavorful brisket- it’s a little heat and a little sweet. The fig berry chocolate sauce can also be used for other dishes as well. If you have children please be aware that the sauce is addicting and your children will come back for more. This dish is a perfect example of getting back to my roots and developing new flavor combinations for traditional dishes. When I made this I didn’t know if my family would enjoy it because they are my biggest and toughest critics- you can’t make them all happy and when they all agree that they love the dish you know it’s a winner.
L’shanah’ Tovah y Buen Provecho!
Ancho Chile Morita Brisket with Fig Berry Chocolate Sauce
Printable Version
Yield: Serves 4 Total Time: 4 hours
Ingredients:
– 1- 2lbs of brisket
– 8 cups of water
– Yellow Onion
– Fresh Thyme
– 1 Chile Morita
– 2 Pasilla Ancho Chile Pods
– 2 pieces of garlic
– 1-2 Tablespoons of Cumin
– 1-2 Tablespoons of Salt or Pink
Himalayan Sea Salt
– 7 Figs
– 1 Cup of Blueberries
– ½ a Bar Ibarra Chocolate
– ½ a Bar of Abuelita Chocolate
– Pomegranate
Equipment Needed:
– Blender
– Colander
– Cutting Board
– Knife
– 2 Boiling Pans
– Crock Pot
– Measuring Cup
– Measuring Spoon
– Large Glass Bowl/Glass Jar for
Storing
– Wooden Spoon
Prep:
– Remove the tail/stems off of the Pasilla Ancho Chile and Chile Morita and set aside
– Peel the 2 pieces of garlic and set aside
– Cut the yellow onion into quarter pieces and set aside
– Rinse the figs and blue blueberries with cold water
– Cut 1 pomegranate and get the seeds out and set aside
Directions:
Brisket
– Get your crockpot and put 4 cups of water into it and place the setting for 4hours
– Get the quarter slices of onion and put into the crockpot
– Get a few fresh sprigs of thyme and put into the crockpot
– Add 1 tablespoon of salt or pink Himalayan sea salt
– Get your brisket and place inside the crockpot
Ancho Chile Morita
– Place a boiling pot on the stove and turn the gas/electric knob to a low setting
and add 2 cups of water, 2 pieces of garlic, pasilla ancho chile and chile morita
and boil until the chile has softened
– After the ingredients have boiled, set them aside to cool down
– Once the ingredients have cooled down pour them into a blender, add the
1-2 tablespoons of cumin and 1-2 tablespoons of salt or pink Himalayan sea salt
and liquefy (I use a Vitamix blender and start on the low setting then set to high
gradually so I could get a nice clean blend, trying to achieve no pulp)
– After the ancho chile morita is liquefied pour into the crockpot with brisket and
cover
Fig Berry Chocolate Sauce
– Get the rinsed berries and figs and 1 cup of water and pour them into a blender
and liquefy (I use a Vitamix blender and start on the low setting then set to high
gradually so I could get a nice clean blend, trying to achieve no pulp
– Place a boiling pot on the stove and turn the gas/electric knob to a low setting
and pour the fig berry sauce from the blender into the pot
– Get ½ bar of Ibarra Chocolate and ½ a bar of Abuelita Chocolate and put into the
the boiling pot
– Stir the ingredients and simmer until the chocolate and figs and berries are all
combined
– Then pour the sauce into a serving bowl and cool
End
– Check the brisket after four hours and pull a small piece to taste, it should be
slightly spicy and cooked completely. You may have to add a little bit more
additional salt at the end
– Once the brisket is cooked to your liking then place into a serving plate along with
a small side of the fig berry chocolate sauce and garnish with fresh thyme and
pomegranate
***** Season to suit your taste buds*****