BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE
Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
Provided by Claudia
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g
CHIPOTLE BEEF BRISKET TACOS
Provided by Food Network
Time 2h10m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
- - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
BRAISED BEEF BRISKET
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Provided by Susan Feniger
Categories Garlic Onion Tomato Braise Father's Day Dinner Vinegar Brisket Carrot Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (as part of hash)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
BRAISED BRISKET IN CHIPOTLE ONION SAUCE
Make and share this Braised Brisket in Chipotle Onion Sauce recipe from Food.com.
Provided by riffraff
Categories Meat
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set aside shallow roasting pan just large enough to hold meat or use heavy-duty foil to make close baking space for meat and set in larger pan.
- Combine garlic with brown sugar, cumin and salt. Rub mixture over surface of meat.
- Spread half of sliced onions in pan or on foil. Place meat on top. Scatter remaining onions over meat.
- Puree chili sauce with chipotles; spoon over meat and onions. Pour ¼ cup water around meat (not on it). Cover tightly with foil.
- Bake 3 hours. Remove top piece of foil; continue baking until meat is tender, 1 to 2 hours longer. Cool, then cover and refrigerate up to 3 days.
- To reheat, remove fat from meat and onions. Reserve small cluster of onions for garnish. Transfer remaining onions and pan juices to processor or blender. Puree until smooth. Use sharp knife, preferably electric, to slice meat across grain into thin slices. Arrange slices in shallow casserole. Spoon on some sauce; arrange reserved onions on top. Reheat, covered, in 350-degree oven, for 35 minutes. Reheat remaining sauce separately.
- Serve hot, drizzling with more sauce and passing the rest.
Nutrition Facts : Calories 782.2, Fat 61.6, SaturatedFat 24.8, Cholesterol 167.8, Sodium 639.7, Carbohydrate 14.1, Fiber 1.7, Sugar 6, Protein 40.5
JELL-O BRAISED BEEF BRISKET WITH SPICY CHIPOTLE SAUCE
Guests will never guess what kind of dry rub you used to give this braised beef brisket its wonderful flavor!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan; sprinkle with dry gelatin mix. Surround meat with vegetables; cover tightly with foil.
- Bake 2-1/2 to 3 hours or until meat is medium doneness (160ºF). Let stand, covered, 10 min. Meanwhile, transfer vegetables to blender. Add remaining ingredients and 1 cup meat drippings from bottom of pan; blend until smooth.
- Cut meat across the grain into thin slices. Serve topped with the sour cream sauce.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.9843 g, Sugar 0 g, Protein 22 g
BEEF BRISKET WITH SPICY JALAPENO SAUCE
Kick up your beef brisket with a spicy jalapeño sauce. Our Beef Brisket with Spicy Jalapeno Sauce is tender, juicy and spicy. What more could you want?
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Heat dressing in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, turning occasionally. Transfer to roasting pan or 13x9-inch baking dish.
- Surround with vegetables. Add water; cover tightly with foil. Bake 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min.
- Meanwhile, transfer vegetables to blender; blend until smooth. Add 1 cup meat drippings from bottom of pan; blend well.
- Cut meat across the grain into thin slices. Serve topped with vegetable sauce and sour cream.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8763 g, Sugar 0 g, Protein 19 g
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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