HOT BRAISED SAUCE RECIPE RECIPES

Steps:

• Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
• Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
• Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.
• Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
• Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
• Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
• Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.

Steps:

• Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
• Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
• Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.