Prep 1 hr
Cook 4 hrs
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!
- 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
- 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.
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