Chinese Chili

Directions

1. 1
   Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice.
2. 2
   Lightly brown the fat on medium-high in a large saute pan to slick the bottom.
3. 3
   Add meat and cook until it loses its redness.
4. 4
   Transfer meat and any juices to a bowl.
5. 5
   Toss with soy sauce and hoisin.
6. 6
   Reduce heat to low, add onions, bell pepper, jalapenos, habanero, garlic and ginger and cook until softened.
7. 7
   Add Sichuan peppercorns and five spice, stir, then add ale.
8. 8
   Bring to a simmer.
9. 9
   Add tomatoes.
10. 10
    Return meat and juices to the pan.
11. 11
    Cover and simmer an hour and a half, until the meat is tender.
12. 12
    Stir in vinegar.
13. 13
    Mixture should be somewhat soupy; add some water if needed.
14. 14
    Drizzle in chile oil to taste.
15. 15
    Adjust salt with soy sauce.
16. 16
    Garnish with cilantro and serve.