Must try this SOON!
By FLORENCE FABRICANT
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
TOTAL TIME 2 hours .
2 pound lean brisket
1/4 cup soy sauce, more to taste
1/4 cup hoisin sauce
2 large onions, finely chopped
1 large green bell pepper, seeded and finely chopped
2 jalapeños, seeded and slivered
1 habanero or other hot fresh chile, seeded and slivered
4 cloves garlic, minced
1 2-inch piece fresh ginger, peeled and minced
1 tablespoon Sichuan peppercorns, crushed in a mortar
1 tablespoon five-spice powder
12 ounces beer, preferably amber ale
1 14-ounce can whole San Marzano tomatoes, crushed
1 tablespoon rice vinegar
Chinese hot chile oil
2 tablespoons finely chopped cilantro
1.Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin. 2.Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender. 3.Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
YIELD 6 servings
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov