• Ingredients: 33
  • Serves: 8

Sephardic brisket with dried pasilla chiles, beef brisket, trimmed, salt and freshly ground black pepper, all-purpose flour, for dredging, olive oil, onions, diced, peeled and chopped fresh ginger, freshly squeezed orange juice, chicken or beef stock or water, more if necessary, cinnamon stick, bay leaf, peppercorns, tea bags strong black tea, dried pitted prunes, dried apricots.

Ingredients

Cake:

  • 3/4 cup vegetable oil plus more for greasing pans
  • 3/4 cup natural unsweetened cocoa powder plus more for dusting pans
  • 1 cup water
  • 3/4 cup well-stirred canned unsweetened coconut milk
  • 3 large eggs, warmed in shell in warm water 5 minutes
  • 1 1/2 tsps. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt

Ganache frosting:

  • Special equipment: 2 round cake pans ; parchment paper

To serve:

  • Special equipment: Large baking sheet

For the glaze:

For the tacos:

Directions

  1. Step 1 Preheat the oven to 400°F. Soak the chiles in lukewarm water for 30 minutes. Seed them, remove the stems, chop the flesh into tiny pieces, and set aside.

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  2. Step 2 Season the brisket with salt and pepper to taste and dredge with flour. Heat the oil in a heavy roasting pan just large enough to hold the brisket snugly and brown the brisket on both sides, 5 to 7 minutes per side.

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  3. Step 3 In the same pan, over medium heat, add the onions and ginger and sauté, stirring occasionally, until the onions are transparent.

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  4. Step 4 Add the reserved chiles and deglaze with the orange juice. Reduce the liquid by half. Add the brisket and enough stock or water to cover the meat.

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  5. Step 5 Add the cinnamon stick, bay leaf, and peppercorns. Place in the oven and cook, uncovered, until the brisket is tender, about 3 hours, turning at 30-minute intervals.

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  6. Step 6 Transfer the brisket to a platter. Remove the cinnamon stick and bay leaf from the liquid and pour it into a food processor or blender.

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  7. Step 7 Purée until smooth. If the sauce is too thin or not flavorful enough, reduce in a pan over medium heat.
  8. Step 8 When ready to serve, preheat the oven to 350°F. Bring 4 cups of water to a boil. In a large bowl, steep the tea bags in the water to make a strong tea.

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  9. Step 9 Discard the bags. Put the prunes and apricots in the tea to plump for about 30 minutes, then drain them.

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  10. Step 10 Meanwhile, slice the brisket against the grain and place the slices in a pan. Remove the congealed fat and pour the sauce over the brisket.

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  11. Step 11 Add the fruit to the sauce, cover the pan with aluminum foil, and heat the brisket in the oven until hot, about 45 minutes.

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