Mexican Brisket

Recipe by veruca salt
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READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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