Recipe by TJW
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!
Top Review by Jesusan
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.
- 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 See How It's Made
- 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.