Recipe - Green Chile Pot Roast With Potatoes

2 Italian frying peppers
2 tablespoon Olive il
1 Beef brisket
(about 3 1/24 lb)
1 lg Onion, chopped
2 Cloves garlic, minced
One half teaspoon Ground coriander
4 ounce Chopped mild green chiles
Three fourths cup Chicken broth
2 md Baking potatoes
Chopped fresh parsley

Preheat oven to 350 F. Roast peppers over a gas flame or under a broiler
until charred all over. Carefully wrap peppers in paper towels and place
them in a plastic bag. Cool for 5 minutes. Rub off the skin with paper
towels. Seed and chop peppers.
Heat oil in a large, heavy pot over mediumhigh heat. Brown meat well on
both sides. Transfer to a plate. Reduce heat to medium. Add onion; cook 1
minute. Add the garlic; cook 4 minutes longer. Stir in coriander, roasted
peppers, chiles, and chicken broth, scraping the sides and bottom of the
pot. Push the pepperonion mixture to the sides of teh pot. Return the meat
to the pot and spoon some of the mixture over the top. Bake, covered, in
the oven until meat is almost tender, 22 One half hours.
Peel the potatoes and cut into sixths, lengthwise. Cut across into large
cubes. Place around the meat, stirring to coat with juices. Continue to
bake, covered, until the potatoes are tender, about 30 minutes.
Remove meat and carve into slices. Arrange on a serving platter. Spoon the
potatoes around the meat. Pour the juices over the meat. Sprinkle with
parsley. Serves 46.

From: KOUNTRY COOK #1 @1912232

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini