Brisket in Chipolte Tomatillo Sauce

Ingredients
1 Tbsp vegetable oil
5 lb Double beef brisket
2 Onions, vertical sliced
4 cloves garlic, finely chopped
1 Tbsp Toasted cumin seed
1 tsp dried oregano
1 tsp Salt
1 tsp Cracked peppercorns
1 Can Tomatillos, drained
1 Cup Beefstock
2 Chipotle chiles in adobo sauce
1 Cup Chopped cilantro, stems and leaves

Directions
In a skillet, heat oil over medium-high heat. Brown brisket well on both sides. Place in stoneware.

Reduce heat to medium. Add onions to pan, stirring until softened, about 3 minutes. Add garlic, cumin, oregano, salt and peppercorns and cook stirring for one minute. Add tomatillos an s stock and bring to boil. Transfer to stoneware and cook on low for 12 hours. Cool, cover and refrigerate until thoroughly chilled.

When ready to serve, preheat oven to 350. Skim fat from sauce and discard. Remove the meat and slice thinly and place in baking dish. In a processor, place chiles, cilantro and 1 1/2 cups sauce. Purée and pour over brisket. Add remaining sauce. Cook until hot and bubbly, about thirty minutes.
Feb. 10/ 10