Beef in green mole

Use beef chuck if brisket isn't available.

MAKES 6 SERVINGS

2 pounds beef brisket, cut into 2-inch pieces

1 gallon water

1 onion, quartered

3 garlic cloves, crushed

1 tablespoon fine sea salt

1/2 cup sesame seeds, toasted

1/2 cup shelled pumpkin seeds, toasted

6 tomatillos, husked, rinsed and coarsely chopped

6 outer romaine lettuce leaves, trimmed of white ribs and coarsely chopped

1/3 cup chopped onion

2 serrano chiles, seeded, deveined and minced

2 garlic cloves

1 teaspoon black peppercorns

4 cloves

2 cups beef broth from brisket

2 tablespoons canola oil

Sea salt

Bring the brisket, water, onion, garlic and salt to a boil in a large stockpot over high heat. Reduce the heat to medium-low and simmer until the meat is tender, about 2 1/2 hours. Drain in a sieve over a bowl; discard onion and garlic and reserve the beef. Measure 2 cups of broth; reserve remaining broth for another use.

To make the mole: Combine the sesame seeds and pumpkin seeds, tomatillos, lettuce leaves, onion, chiles, garlic, peppercorns and cloves in a large bowl. Puree the mixture in batches in a blender, adding the beef broth as needed to make a smooth sauce. Transfer to a bowl.

Heat the oil in a large saucepan over medium heat. Add the mole, being careful that it doesn't splatter. Reduce heat to medium-low and simmer, stirring often, until nicely thickened, about 20 minutes. Add the brisket and cook until heated through, about 5 minutes. Season to taste with salt. Serve hot with rice.

From The Salpicon Cookbook by Priscila Satkoff

Nutrition facts per serving: 632 calories, 49 g fat, 14 g saturated fat, 102 mg cholesterol, 14 g carbohydrates, 37 g protein, 935 mg sodium, 4 g fiber