CHINESE CHILI (for six)
2 pounds lean brisket
¼ cup soy sauce, more to taste
¼ cup hoisin sauce
2 large onions finely chopped
1 large green bell pepper, seeded and finely chopped
2 jalapenos, seeded and slivered
1 habanero or other hot fresh chile, seeded and slivered
4 cloves garlic, minced
one 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
one 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 into ½ inch dice. Lightly brown the fat on medium-high in a large saute 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, jalapenos, habanero , garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir and then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to 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.
from Florence Fabricant, the New York Times