2 hrs 45 mins
2 hrs 30 mins
veruca salt's Note:
My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.
My Private Note
Units: US | Metric
- 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
- 4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)
- 1Preheat oven to 325°F.
- 2Sprinkle the brisket with the coarse salt and pepper.
- 3Dredge in flour to coat and shake off any excess.
- 4In a large Dutch oven heat oil over high heat.
- 5Sear the meat until browned on all sides.
- 6Set aside.
- 7Reduce heat to medium and add the carrots and onion.
- 8Cook,stirring occasionally, until golden brown,8 to 10 minutes.
- 9Add the garlic and sauté 2 minutes longer.
- 10Return the meat to the pan along with all other remaining ingredients except salt and garnish.
- 11Bring to a boil, cover the pot and transfer to the oven.
- 12Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
- 13Lift out the brisket and place on a cutting board.
- 14Cover with a damp towel.
- 15Pour the broth with vegetables into a tall container and skim off the fat that rises.
- 16Remove and discard the bay leaves and chilies.
- 17Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
- 18Puree until smooth, add salt to taste and strain.
- 19Reheat the sauce.
- 20Slice the brisket against the grain and arrange on a platter.
- 21Pour the warm sauce over it, sprinkle with sliced scallions and serve.
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Nutritional Facts for Mexican Brisket
Serving Size: 1 (1050 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1097.0
- Calories from Fat 563
- Total Fat 62.6 g
- Saturated Fat 15.4 g
- Cholesterol 260.4 mg
- Sodium 2848.7 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 3.6 g
- Sugars 13.7 g
- Protein 96.4 g