With Saint Patrick's Day approaching and in response from a request to one of my websites for a chili sauce without sugar, here is a good change from the usual brisket or corned beef and cabbage. If you are using corned beef, soak it in cold water for 1 hour to help remove some of the salt. Discard soaking water.

Ancho Sauce

4 to 5 chilis ancho
3 cloves garlic, peeled

Prepare the sauce by removing the stems and seeds from dried ancho chilis. Place in a bowl and cover with very hot water. Soak for 1 hour. With tongs, remove the soaked chilis to the bowl of a food processor and add the garlic cloves. Puree until smooth. If too stiff to puree add a little of the soaking liquid.

1 brisket or corned beef, 3 to 4 lbs.
1 onion, peeled and chopped
water to cover, use the soaking liquid
1/2 tsp. black pepper

Vegetables:
3-4 carrots, peeled and cut into 1 inch pieces
4 boiling potatoes, peeled and cut into 1 1/2 inch pieces
other root vegetables, if you like
cabbage, if you like, cut into wedges

Place the brisket in a large soup pot and add the chili sauce, black pepper, soaking liquid, onions and any additional water to cover. Bring to a boil, turn to simmer and cover. Cook gently until brisket is fork tender, approximately 1 1/2 hours. Taste the sauce and adjust seasonings.

For a more Mexican flavor, add 1 tsp. dried oregano.

Add the root vegetables and cook until tender. Add the cabbage and cook for 5 to 10 minutes until fork tender.

If you making a Mexican style dinner, serve with tortillas.

Otherwise, serve with bread, either corn bread or a good chewy Italian or French.

Pat Schraier, a chef for over 20 years, is webmaster for Hot-Sauce-Mall and writes a blog that features observations and recipes about hot and spicy eating at The Magic Chili Pepper Road Show.