New Mexican Beef Brisket Recipes

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 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.

NEW MEXICAN BEEF BRISKET RECIPE

Steps:

• PLACE meat in a large, heavy plastic bag. IN a small bowl, combine celery salt, 2 cloves of the garlic, pepper, liquid smoke, and worcestershire. Pour over the meat and seal the bag. Refrigerate for 24 hours, turning bag over several times. REMOVE meat and place on a piece of heavy duty foil, 18x25 inches. Pour marinade over meat and seal the foil. Place in a 10x15 inch baking pan. Bake in a 300 oven for 5 hours. MEANWHILE, remove and discard stems and seeds from chiles. Place chiles in a bowl and pour boiling water over them; let stand until soft about 20 minutes. In a blender, whirl chiles and about half of the soaking liquid (reserve remainder) to make a thick puree. Set aside. IN a 2 quart pan, heat oil over medium heat; add flour and stir until lightly browned. Stir inremaining 2 cloves of garlic, cumin, and oregano. Place a wire strainer over pan. Add pureed chiles, forcing them through the strainer with the back of the spoon; add remaining soaking liquid to help force puree through. Cook stirring until bubbly. Season to taste with salt. REMOVE brisket from oven. Carefully drain liquid; reserve and refrigerate. Spoon chile mixture over meat; top with onion. Reseal foil; continue to bake until meat is tender when pierced (one more hour). LIFT brisket from foil and cut across the grain into 1/4 inch thick slices. Drain chile sauce into a pan. Discard solidified fat from chilled marinade; add marinade sauce to chile sauce and heat over medium heat. Serve meat and sauce in tortillas. Top with lettuce and cheese.