Mexican Brisket And Biscuits Recipes

MEXICAN BRISKET

Steps:

• 1. Preheat oven to 375°F. 2. In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander, and chili powder. Rub spice mixture all over the meat. 3. Heat evoo in an ovenproof heavy-bottomed pan, such as a Dutch oven. 4. Over high heat, brown brisket for 4 to 5 minutes on each side. 5. When meat is brown, add broth, cover, and place in oven at 375°F for 1 hour and 20 minutes. Source: Quick & Kosher Meals in Minutes

MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN

Steps:

• In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
• Add a pinch of salt and about 8 grinds of black pepper.
• Whisk in the olive oil.
• To a large plastic bag, add the beef brisket.
• Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
• Let the beef marinate for about 8 hours or overnight in the fridge.
• To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
• Let heat over medium high heat.
• Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
• Sear the beef on all sides and remove to a plate to rest for a minute.
• To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
• Stir to combine.
• Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
• Test for seasoning and add any salt and pepper, if needed
• Stir everything to combine and nestle in the seared beef brisket and any juices.
• Pour over the beef broth, making sure it doesn't come over the top of the beef.
• Set the slow cooker to low and cook for about 8 1/2 hours.
• Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
• Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
• Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
• Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
• Enjoy!

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees 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 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. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the 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.

MEXICAN BRISKET

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.

MEXICAN STYLE BRISKET

Steps:

• Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
• Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
• Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
• Place meat in a roasting pan, top with chile mixture and onions.
• Seal pan tightly with aluminum foil.
• Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
• Shred meat, mix with onion and juices.
• Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

MEXICAN BRISKET 'N' BISCUITS

Steps:

• 1. Preheat the oven to 325F. Make the Mexi-Rub: Combine all the ingredients. Measure out 2 tablespoons and set aside for the Black Bean & Beef Chilaquiles with Fried Eggs
• 2. Let the brisket come to room temperature. Rub the spice blend all over the meat
• 3. In a large Dutch oven (preferably oval), heat 3 tablespoons of olive oil over medium-high to high heat. Add the meat and brown on both sides, then remove from the pan.
• 4. Add remaining 1 tablespoon olive oil, the onions, carrot, celery, and garlic; season with salt and pepper; and stir for 5 minutes. Add the chipotle puree and tomato paste and stir for 1 minute
• 5. Deglaze the pan with the beer and stir for 1 minute more. Add the tomato puree and stock and bring to a low boil.
• 6. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
• 7. Remove the brisket from the sauce. Puree the sauce with an immersion blender (or in a food processor, then return to the pan).
• 8. Slice the brisket. Set about 1 1/2lb of the meat aside for the chilaquiles and add the reminder back to the sauce.
• 9. (Make-ahead: Let cool and refrigerate.) (Night of: return the brisket to room temp before reheating gently over medium heat, stirring occasionally.) While the brisket is reheating, bake the biscuits according to package directions.
• 10. Serve the brisket with sauce and biscuits, with slaw on the side.