MEXICAN BRISKET
My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.
Provided by veruca salt
Categories Roast Beef
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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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Siyabonga Maseko
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to give it a try anyway.
Catlover123
[email protected]This recipe looks complicated, but I'm up for the challenge.
Ahmed Saleh
[email protected]I've never had Mexican brisket before. I'm intrigued!
Chiemerie Samuel
[email protected]I'm not a big fan of brisket, but this recipe might change my mind.
Shupha Garcia
[email protected]This recipe is on my to-cook list. It looks amazing!
Alaivasa Iolama
[email protected]I can't wait to try this recipe! It looks so delicious.
Khanya Dubazane
[email protected]This recipe is a great starting point for making Mexican brisket. I would recommend experimenting with different ingredients and techniques to find your own perfect recipe.
Nilmini Jayangika Wijesinghe
[email protected]I would definitely make this dish again, but I would make a few changes to the recipe.
Leonette Walker
[email protected]This recipe is definitely not for beginners. It's a lot of work, but it's worth it if you have the time.
Bashir Mia
[email protected]I found the recipe to be a bit confusing, but the end result was worth it.
Glory Linus
[email protected]The meat was a little dry for my taste, but the sauce helped to make up for it.
Mary Jane Bangayan
[email protected]The sauce is amazing! I could drink it straight out of the jar.
Tanveer Jee
[email protected]This was my first time making brisket and it turned out great! I followed the recipe exactly and it was perfect.
Bulasio Ashiraf
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate it up.
Gabriella Barker
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The end result is a fall-apart tender brisket that's packed with flavor.
Arslan Yousaf
[email protected]I've tried a lot of different brisket recipes, but this one is definitely my favorite. The chipotle peppers add a really unique flavor that I love.
Kamalesh Chandra Pramanik
[email protected]This Mexican Brisket recipe was a hit at my last party! The meat was so tender and flavorful, and the sauce was the perfect balance of sweet and spicy.