Catahoula Brisket in Spicy Beer & Tomato Sauce

Catahoula Brisket in Spicy Beer & Tomato Sauce

• Ready In: 3 hrs 50 mins
• Serves: 6-8

Ingredients

• 4 -5  lbs  fresh beef brisket
• 1 1⁄2 cups flour
• 4  tablespoons  pure olive oil
• 3  onions, coarsely chopped
• 2  large carrots, quartered lengthwise, sliced 1/2 inch thick
• 1  jalapeno pepper, sliced
• 1  tablespoon  minced garlic
• 6  roma tomatoes, cut in half lengthwise
• 1 (32 ounce) can plum tomatoes
• 1 -2  ounce  canned chipotle chile in adobo
•  salt and pepper
• 16  ounces  medium-body beer
• 6  cups  chicken stock
• 6  tablespoons red wine vinegar
• 6  tablespoons lime juice

• Spice Mix

• 4  tablespoons kosher salt
• 2  tablespoons paprika
• 2  tablespoons chili powder
• 1  tablespoon  toasted ground cumin
• 1  tablespoon  toasted ground coriander
• 1⁄2 teaspoon cinnamon
• 1  tablespoon  grated lime zest
• 1  tablespoon  crumbled  achiote

Directions

1. Preheat the oven to 350 degrees.
2. Spice mix: Combine all ingredients; blend well.
3. You will not need all of the mix.
4. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
5. Season brisket with 3 tablespoons spice mix.
6. Season flour with 4 tablespoons spice mix.
7. Dust meat with seasoned flour.
8. Heat 2 tablespoons oil in a large skillet over medium-high heat.
9. Add meat; sear on both sides.
10. Remove to a platter.
11. Add remaining 2 tablespoons oil to pan.
12. When hot, add onions, carrots, jalapeno and garlic.
13. Cook, stirring occasionally, until onions are caramelized.
14. Add Roma tomatoes; cook until they break down.
15. Add canned tomatoes and chipotles.
16. Season with salt and pepper.
17. Cook to a stewlike consistency.
18. Add beer and stock.
19. Return meat to pot, cover loosely with foil; place in oven.
20. Roast for 3 to 3 1/2 hours, until tender.
21. Remove brisket; set aside.
22. Reduce sauce until slightly thickened, then strain out solids.
23. Transfer solids to a blender; liquefy with a small amount of sauce.
24. Mix blended solids back into sauce.
25. Add vinegar and lime juice.
26. Adjust seasoning.
27. Let meat rest for 10 minutes before slicing.
28. When ready to serve, slice thinly and briefly reheat in sauce.