Mexican Style Brisket
"This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!"
- Ready In:
- 5hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 dried New Mexico chiles
- 2 small dried hot red chiles
- 1 1⁄2 cups dry red wine
- 1⁄4 cup wine vinegar
- 6 garlic cloves, peeled
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano leaves
- 1⁄2 teaspoon ground cinnamon
- 3 lbs center cut beef brisket, surface fat trimmed
- 4 large about 1 3/4 lb onions, thinly sliced
directions
- Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
- Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
- Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
- Place meat in a roasting pan, top with chile mixture and onions.
- Seal pan tightly with aluminum foil.
- Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
- Shred meat, mix with onion and juices.
- Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.
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Reviews
-
This is a great recipe. It is easy to make, and the flavor is amazing. It is especially good served with homemade tortillas. The one caution I would mention is to puree the garlic & chilies in a small amount of the liquid. I have found that it needs 4 hours to cook. Be sure to check the level of liquid after about 3 hours. The first time I made it, the pan went dry; last night I had to reduce the liquid on the stovetop because there was too much (I did increase it a little because my brisket was bigger). We will be making this frequently. -
Made this last night and I thought it was very good. However, SO, a latino, thought the subtle taste of the wine and vinegar weren't authentic so next time I'll omit them add 2 more New Mexico Chiles and water for the wine and vinegar amounts. You weren't kidding, the smell in the house when this was cooking is very good!! -
this is a wonderful recipe . i was looking for a new & different way to cook brisket. what a treat . i used chiles from a jar as i didn`t have the extra time to prepare fresh ones. the meat is so tender it shreds. can be served in warm tortillas with rice & beans ! my family loved it & i have e-mailed the recipe to several friends ! thank you
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
