Catahoula Brisket in Spicy Beer & Tomato Sauce

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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