Southwest Shredded Beef Brisket Recipes

SOUTHWESTERN BEEF BRISKET

Steps:

• Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SLOW-COOKED PULLED BRISKET

Steps:

• Season the brisket generously with salt and pepper.
• In a large cast iron skillet, over medium high heat, heat the olive oil and, once smoking hot, brown the brisket on all sides until golden brown.
• Transfer the browned brisket to your slow cooker, fat side up.
• Back in the skillet, lower the heat to medium low and add some more olive oil if necessary. Add the onions and garlic and sauté for about 10 minutes or until the onions have caramelized. Transfer to the slow cooker.
• In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown sugar, the ketchup and the chili powder, whisking everything together until smooth. Pour the sauce into the brisket in the slow cooker.
• Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender.
• Discard the chipotle pepper and take the brisket out of the slow cooker.
• On a cutting board, take the fat out using a serrated knife. Discard the fat.
• Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more hour.
• Serve hot with buns or mashed potatoes.

PULLED BRISKET SANDWICHES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

SOUTHWEST SHREDDED BEEF BRISKET

Steps:

• Lay the brisket, fat side up in a large dutch oven.
• Scatter the onion over it.
• Pour in broth and add cold water to cover the meat by 3 inches.
• Set over medium heat and bring to a boil.
• Cover, lower the heat and simmer, adding additional boiling water as necessary.
• Total cooking time is approx.
• 4 hours.
• (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
• Pour off and strain broth, reserving 1 1/2 cups.
• Trim fat from brisket and throw away.
• Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• In a bowl, combine the beef and broth, let stand covered at room temperature.
• Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• In a large bowl toss together beef, diced cheese, and chipotle mixture.
• Add red onion, cilantro, chile strips, and toss.
• Line a large serving platter with the outer leaves of romaine lettuce.
• Pile the meat onto the lettuce.
• Garnish around the meat with the tomato wedges and avocado.
• Scatter the radish slices all over.
• Serve with warm tortillas.

BRISKET BOWLS

Steps:

• Preheat the oven to 325 degrees F.
• For the brisket: Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Add the meat and brown on both sides, then remove. Add 1 tablespoon of the oil and then add the garlic, celery, carrots, chiles, onions and ginger. Season with salt and pepper, and stir 8 to 10 minutes. Add the tomato paste, and stir. Then, add the stock, tamari, mirin and vinegar. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
• Remove the brisket from the sauce. Puree the sauce to smooth in a food processor or with an immersion blender, if desired. Slice the brisket and add back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat, stirring gently.
• For the rice: The night you serve, heat the stock and butter to a boil. Add the rice and stir. Season with salt and cover, reduce the heat to a simmer, medium low. In a food processor, pulse the spinach and cilantro into a fine chop. After the rice has cooked 15 minutes, stir in the cilantro, spinach and the lime zest. Cover and cook until the rice is tender, about 3 minutes. Fluff with a fork. Cut the zested lime into wedges.
• Fill the bowls with the green rice and make a well in the center of the bowl. Fill with the beef, and top with the juice from a wedge of a lime, scallions, drizzle of sesame oil, sesame seeds and a few drops of hot sauce.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

SOUTHWESTERN BEEF BRISKET

Steps:

• Set oven to 325 degrees.
• Season beef brisket with salt and pepper.
• In a Dutch oven heat oil over medium-high heat.
• Brown beef on both sides; drain.
• Combine the next 10 ingredients; pour over meat.
• Cover tightly and bake for 2 hours at 325 degrees F.
• Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
• Remove meat and veggies to a serving platter.
• Skim the fat from top.
• Reduce the pan juices for gravy.
• Slice the meat thinly across the grain.
• Serve with veggies and the pan juices.