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Green Chile Pot Roast With Potatoes Recipe

by Global Cookbook

Ingredients

2 x Italian frying peppers 2 Tbsp. Olive il 1 x Beef brisket (about 3 1/2-4 lb) 1 lrg Onion, minced 2 x Cloves garlic, chopped

1/2 tsp Grnd coriander 4 ounce Minced mild green chiles 3/4 c. Chicken broth 2 med Baking potatoes Minced fresh parsley

Directions

1. Preheat oven to 350 F. Roast peppers over a gas flame or possibly under a broiler till charred all over. Carefully wrap peppers in paper towels and place them in a plastic bag. Cold for 5 min. Rub off the skin with paper towels. Seed and chop peppers.
2. 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 in onion; cook 1 minute. Add in the garlic; cook 4 min longer. Stir in coriander, roasted peppers, chiles, and chicken broth, scraping the sides and bottom of the pot. Push the pepper-onion mix to the sides of teh pot. Return the meat to the pot and spoon some of the mix over the top. Bake, covered, in the oven till meat is almost tender, 2-2 1/2 hrs.
3. 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, till the potatoes are tender, about 30 min.
4. 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.
5. Serves 4-6.

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