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1
Preheat the oven to 325 degrees F.
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2
For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
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3
For the braised beef: Bring the brisket to room temperature.
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4
Sprinkle with black pepper, then rub some of the spice blend onto the meat.
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5
Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs.
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6
Heat 3 tablespoons oil in a large skillet over medium-high to high heat.
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7
Add the brisket and cook until browned.
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8
Transfer to a plate.
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9
Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper.
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10
Cook, stirring, for 5 minutes.
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11
Stir in the chipotle puree and tomato paste and cook for 1 minute.
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12
Stir in the beer and cook for 1 minute more.
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13
Add the stock and tomato puree and bring to a low boil.
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14
Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
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15
Meanwhile, bake 12 drop biscuits according to the package instructions.
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16
Transfer the brisket to a cutting board.
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17
Puree the sauce with an immersion blender or in a food processor.
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18
Slice the brisket.
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19
Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs.
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20
Return the brisket to the sauce, stirring gently to coat.
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21
For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl.
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22
Add the apples, cabbage and onions, season with salt and pepper and toss to combine.
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23
Top with the cilantro.
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24
Divide the beef and sauce among plates and serve with the biscuits and slaw.
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25
Cook's Note: The beef can be refrigerated in the pureed sauce for a make-ahead meal.
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26
Reheat over medium heat, stirring gently.
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27
The slaw can be refrigerated until ready to serve.
