Recipe

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• 3 1/2 lbs beef brisket
• 1 tbsp coarse salt
• 2 tsp fresh ground pepper
• flour (for dredging)
• 1/2 cup vegetable oil
• 3 large carrots, peeled and cut into 2 inch lengths
• 2 medium onions, chopped
• 10 garlic cloves, peeled and minced
• 3 dried chipotle chiles (or canned )
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 2 quarts chicken stock
• 5 bay leaves
• salt
• 4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

• 1 Preheat oven to 325°F.
• 2 Sprinkle the brisket with the coarse salt and pepper.
• 3 Dredge in flour to coat and shake off any excess.
• 4 In a large Dutch oven heat oil over high heat.
• 5 Sear the meat until browned on all sides.
• 6 Set aside.
• 7 Reduce heat to medium and add the carrots and onion.
• 8 Cook,stirring occasionally, until golden brown,8 to 10 minutes.
• 9 Add the garlic and sauté 2 minutes longer.
• 10 Return the meat to the pan along with all other remaining ingredients except salt and garnish.
• 11 Bring to a boil, cover the pot and transfer to the oven.
• 12 Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
• 13 Lift out the brisket and place on a cutting board.
• 14 Cover with a damp towel.
• 15 Pour the broth with vegetables into a tall container and skim off the fat that rises.
• 16 Remove and discard the bay leaves and chilies.
• 17 Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
• 18 Puree until smooth, add salt to taste and strain.
• 19 Reheat the sauce.
• 20 Slice the brisket against the grain and arrange on a platter.
• 21 Pour the warm sauce over it, sprinkle with sliced scallions and serve.