Thursday, December 03, 2009

Beef Brisket....Mexican Style!!

I am a daily food shopper. This means that I never fill up a grocery cart, I usually decide what I am going to make for dinner and then I go buy the ingredients. This is why it is important that I go to a store where I enjoy the shopping experience. (A big thanks to Kroger Edgewood for expanding) "With that being said" (did you just see the Curb your Enthusiasm about that phrase? love it!) "With that being said, I do sometimes buy a hunk of meat on sale at the grocery store, and put it in the freezer for future use. I find that it aids in picking a recipe, kid of a challenge, hmmm what delicious dinner can i make with this one meat. Beef Brisket.
This was adapted from a Food Network recipe.

Mexican Beef Brisket

  • 3 1/2 pounds beef brisket
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • Flour for dredging
  • 1/2 cup vegetable oil
  • 3 large carrots, peeled and cut into 2-inch lengths
  • 2 medium onions, chopped
  • 10 garlic cloves, peeled and minced
  • 5 chipotle pepers in adobo sauce (less if you can't stand the heat)
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 2 quarts chicken stock or water
  • 5 bay leaves
  • Salt to taste
  • 4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish


Preheat oven to 325 degrees F. Start with a good piece of meat, trimmed of most of the fat.
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 moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes.

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. Remove and discard the bay leaves. Pour the broth and vegetables into a blender. Puree until smooth, add salt to taste. Shred the brisket and warm up some tortillas. Place brisket in tortilla, top with freshly chopped onion, cilantro and the sauce. Serve with scallions and refried beans. To. die. for. Let me know if you agree!

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