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    You are in: Home / Recipes / Mexican Brisket Recipe
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    Mexican Brisket

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on March 14, 2012

      55

      My husband LOVED this! It was easy to prepare and smelled wonderful while cooking. I pulled the chiles out before making the sauce. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2009

      55

      Delicious! My four year old granddaughter loved it!! I cooked it with the peppers, but removed them before making the sauce. It was still spicy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2008

      35

      pretty good stuff! I only had dried garlic, so I want to try it again with fresh; I'm sure it will be better. We sliced up leftovers and ate it with tortillas, onions and peppers "fajita" style, for another meal, and that was good, too. It was spicy enough for me, but hubby and my son wanted more heat. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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
    51%
    Total Fat 62.6 g
    96%
    Saturated Fat 15.4 g
    77%
    Cholesterol 260.4 mg
    86%
    Sodium 2848.7 mg
    118%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 13.7 g
    54%
    Protein 96.4 g
    192%

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