Ancho chilies are dried poblano peppers. They are not spicy, but instead have a mild toasty and fruity flavor. Ancho chilies can be found in most grocery stores, Latin markets and online. Purchase ancho chilies that are soft, pliable and fragrant. They will have a better flavor than those that are brittle
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- Prep Time
- 4-5 pound chuck roast, tied (ask your butcher to do this)
- 2 medium red onions, sliced
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 bulbs garlic (yes, bulbs not cloves!) separated into cloves and each one smashed
- 2 cups sliced, pitted prunes
- 3 ancho chilies, stemmed and seeded
- 3 tablespoons tomato paste
- 1 bottle fruity red wine such as Pinot Noir
- 2 cups homemade or purchased chicken stock
- Kosher salt and pepper
1. Preheat oven to 325°F.
2. Place a large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Pat dry the pot roast and season with salt and pepper.
3. Sear the roast on all sides until the roast is dark brown (about 5 minutes per side). Transfer the roast to a roasting pan.
4. Add onions to the pan and sauté until deep brown and very fragrant (about 7- 10 minutes).
5. Add carrots and celery and continue cooking until lightly caramelized.
6. Add ancho chilies, garlic and prunes and sauté for an additional 2 minutes.
7. Add tomato paste and cook paste until it has darkened slightly.
8. Add wine and, using a wooden spoon or spatula, scrape up browned bits.
9. Transfer all ingredients to roasting pan or keep in a Dutch oven. Add chicken stock.
10. Cover and braise for 2½ -3 hours or until a fork can easily pierce the meat and will not resist.
11. Remove meat and lightly tent with foil for 30 minutes.
12. Strain vegetables out of braising liquid and transfer liquid to a saucepan. Reduce liquid by ⅔ or until it clings to a spoon. Season to taste with salt and pepper.
13. Remove string from roast and cut into large chunks. Serve with Raisin and Apple Gremolata.
As seen in Joy of Kosher with Jamie Geller Magazine
Fall 2013, Subscribe now!