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- 2 dried pasilla chiles
- 1 4-pound brisket
- Salt and freshly ground pepper to taste
- Flour for dredging
- 1/4 cup olive oil
- 2 onions diced
- 2 tablespoons fresh ginger chopped
- 1 cup orange juice
- 4 cups chicken or beef stock or water
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon peppercorns
- 4 tea bags of strong black tea
- 2 cups dried pitted prunes
- 2 cups dried apricots
Directions:View on PBS Food
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