1. In a large Dutch oven, heat the oil on medium-high. Toss in a cumin seed. When it cracks and sizzles, add in the rest of the cumin, asafoetida, and black cardamom. Stir 30 seconds, then add the remaining spices. Let them cook for another 30 seconds.
2. Add the onions and a pinch of salt. Cook the onions on medium, stirring every now and then, till they’ve softened significantly and have started to brown. Add the tomatoes with another small pinch of salt and cook till softened.
3. Add collards by the handful, coating them in oil as you go, till all are incorporated.
4. Add another small pinch of salt, the coconut milk, and 1-2 cups of homemade chicken stock.
5. Stir to combine, then cover and cook for about 40 minutes, or until the greens are tender.
6. Lift the lid and check for seasoning.
7. You can reduce the sauce if you like, but this is intended to be served over rice, so it should be a little loose.
8. Just before serving, stir in the lime juice.
- 6 dried New Mexico Anaheim or ancho chilies, stemmed and seeded (I use 2-3 tbsp powdered ancho)
- 1 can(s) (28-ounce) diced tomatoes, preferably fire-roasted (this time I got a pureed glass jar of organic tomatoes so I don’t have to blend all of this up + no chance of BPA)
- 1 large onion, coarsely chopped
- 2 jalapenos, diced (I don’t have this week so will be omitting – oh well)
- 4 clove(s) garlic, coarsely chopped
- 1 tablespoon(s) chili powder
- 1 teaspoon(s) chili powder
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) sea salt
- 1 bottle Mexican lager, such as Corona or Dos Equis
- 1 tablespoon(s) olive oil
- 3-4 pound(s) trimmed flat, first-cut brisket
- Tear chilies into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.(Or use powder and just cover the meat with it – like me – easier)
- Preheat oven to 350 degrees F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chili pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.(I am just tossing it all in the pan on top of the meat – makes no difference and less mess)
- Heat oil in a large 5 1/2 quart-sized dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chili sauce over the meat and bring to a simmer.
- Cover, transfer to the oven, and bake for 2-3 hours. Continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more. – probably 4-5 hours for a 3-4 lb brisket.
- Transfer the meat to a cutting board and pull apart into long shreds using two forks or cut against the grain for strips. Stir the shredded meat back into the sauce.
- Chill in sauce overnight in the fridge – reheat the next day!
We use the leftovers to make brisket tacos! So good! Happy Chanukah!