MEXICAN BRISKET
Change up your regular brisket with a fantastic Mexican-inspired spice rub.
Provided by Jamie Geller
Categories Dinner, Main
Time 1h25m
Yield 6
Number Of Ingredients 10
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
Nutrition Facts :
MEXICAN STYLE BRISKET
This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!
Provided by TJW2725
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4
MEXICAN BRISKET AND BISCUITS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 325 degrees F.
- For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
- For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
- Meanwhile, bake 12 drop biscuits according to the package instructions.
- Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
- For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
- Divide the beef and sauce among plates and serve with the biscuits and slaw.
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.
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.
More about "mexican brisket recipes"
EASY BEEF BRISKET ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
SLOW COOKER MEXICAN BEEF BRISKET - A CEDAR SPOON
From acedarspoon.com
MEXICAN SHREDDED BRISKET SALAD – INSTANT POT RECIPES
From recipes.instantpot.com
MEXICAN SHREDDED BEEF (AND TACOS) | RECIPETIN EATS
From recipetineats.com
OUR 38 BEST BRISKET RECIPES - FOOD COM
From foodnetwork.com
Reviews 125Author By
MEXICAN-STYLE BARBECUED BEEF BRISKET WITH QUICK-PICKLED ONIONS
From deliciousmagazine.co.uk
BEEF BRISKET RECIPES
From allrecipes.com
MEXICAN BRISKET TACO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SMOKED AND BRAISED MEXICAN BEEF BARBACOA RECIPE - MEATWAVE
From meatwave.com
SLOW COOKER BRISKET TACOS - HOUSE OF YUMM
From houseofyumm.com
15 MEXICAN BRISKET RECIPE INSTANT POT - SELECTED RECIPES
From selectedrecipe.com
CARAMELIZED PASILLA BRISKET - PATI JINICH
From patijinich.com
AUTHENTIC MEXICAN BEEF BRISKET RECIPES - EASY RECIPES
From recipegoulash.cc
TENDER & SHREDDED SLOW COOKER MEXICAN BRISKET | SALT SUGAR …
From saltsugarspice.com
MACHACA AKA SLOW COOKER BEEF BRISKET - A MEXICAN CLASSIC
From cookinginstilettos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beef #mexican #oven #dietary #meat #roast-beef #equipment #4-hours-or-less
You'll also love