Beef Brisket in my New Crock Pot

I won a crock pot!  Just as buffalodick was telling me to go out and buy one, I won one.  Julie from Dinner with Julie had a contest and I was the lucky winner.  Thank you, Julie!  In honour of this much appreciated gift, I went out and bought a brisket tip.  I used a portion of it in this recipe.  This sounds a lot like my chili.

Chile Braised Beef Brisket

• 1 star anise
• 1 teaspoon fennel seed
• 12 pasilla chiles, seeded
• 4 pounds beef brisket, trimmed of excess fat and silver skin and cut into large cubes
• Kosher salt and freshly ground black pepper
• 3 cups boiling water
• 1/4 cup sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, cut into fine dice
• 3 ripe tomatoes, grated on the largest holes of a box grater, or 1 (14-ounce) can canned crushed tomatoes with juice
• 2 cups chicken stock

In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do
that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe. 

Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside. 

In a large cast iron pan, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. 

Stir the tomatoes, stock, vinegar, chicken broth and chile mixture in the crockpot. Add the browned meat and onions.  Cook on high for 4 hours.

When done, serve hot with the braising liquid alongside. Complete your meal with rice and black beans and roasted vegetables of your choice.