Mexican Brisket Recipe

Name: Mexican Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs beef brisket; 1 tablespoon coarse salt; 2 teaspoons fresh ground pepper; flour (for dredging); 1/2 cup vegetable oil; 3 large carrots, peeled and cut into 2 inch lengths; 2 medium onions, chopped; 10 garlic cloves, peeled and minced; 3 dried chipotle chiles (or canned); 2 tablespoons tomato paste; 1 tablespoon dried oregano; 2 quarts chicken stock; 5 bay leaves; salt; 4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

Servings: persons

3 1/2 lbs beef brisket
1 tablespoon coarse salt
2 teaspoons fresh ground pepper
flour (for dredging)
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2 inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle chiles (or canned)
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock
5 bay leaves
salt
4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

1
Preheat oven to 325u00b0F.
2
Sprinkle the brisket with the coarse salt and pepper.
3
Dredge in flour to coat and shake off any excess.
4
In a large Dutch oven heat oil over high heat.
5
Sear the meat until browned on all sides.
6
Set aside.
7
Reduce heat to medium and add the carrots and onion.
8
Cook,stirring occasionally, until golden brown,8 to 10 minutes.
9
Add the garlic and saute 2 minutes longer.
10
Return the meat to the pan along with all other remaining ingredients except salt and garnish.
11
Bring to a boil, cover the pot and transfer to the oven.
12
Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
13
Lift out the brisket and place on a cutting board.
14
Cover with a damp towel.
15
Pour the broth with vegetables into a tall container and skim off the fat that rises.
16
Remove and discard the bay leaves and chilies.
17
Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
18
Puree until smooth, add salt to taste and strain.
19
Reheat the sauce.
20
Slice the brisket against the grain and arrange on a platter.
21
Pour the warm sauce over it, sprinkle with sliced scallions and serve.

1771

kcal

Calories

100

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 lbs beef brisket, 1 tablespoon coarse salt, 2 teaspoons fresh ground pepper, flour (for dredging), and more.

Yes, Mexican Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Brisket

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