Serve this recipe with seasoned rice and a pile of corn chips, pineapple beef mole as partners well with tequila. Recipe serves 4-6.

Ingredients

* 2 1/2 - 3 lbs. boneless beef brisket, cut in 2 inch serving pieces
* 1 onion, chopped
* 3 cloves garlic
* 2 tsp. sea salt
* MOLE:
* 6 dried chilies, toasted and seeded
* 1 french roll, cut in 3 pieces
* 1 inch cinnamon stick
* 2 Tbs. safflower oil
* 1 Tbs. flour
* 2 cloves garlic, chopped
* 1/8 tsp. sugar
* 1/2 lb. pineapple, peeled, cored and cubed
* 1/4 tsp. fresh ground pepper
* 1/2 tsp. sea salt

Directions

Place the beef in a large pot with the onion and garlic. Cover with water and add salt to taste. Bring to a simmer and cook 1 and a half hours. Remove the meat and reserve the broth. The meat can be cooked well in advance and then added to the mole.

Soak chilies in a bowl with hot water for 15 minutes. After 10 minutes add the bread to saok too. Put the chilies, bread and cinnamon in a blender with 1/2 to 1 cup of the saoking water and puree until smooth.

Heat the oil in a large skillet. When hot, stir in the flour and garlic, cook for 1 minute. Add the chile mixture and sugar, let bubble 1-2 minutes. Pour in 1 cup of the beef broth and add the meat and pineapple. Add the pepper and salt. Simmer for 15 minutes. The mole should  be thick enough to lightly coat the back of a spoon.