Best Jell O Braised Beef Brisket With Spicy Chipotle Sauce Recipes

EASY SLOW COOKER CHIPOTLE BEEF BRISKET

Steps:

• Place garlic, lemon juice, brown sugar, oil, salt, black pepper, oregano, onion powder, cumin, chipotle peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.
• Rub the brisket with the chipotle paste, rubbing it thoroughly on all sides. If time permits, leave it for 30 minutes to 24 hours in the fridge to marinade.
• Place orange juice, chicken broth, liquid smoke, and bay leaves in the slow cooker; mix to combine. Add seasoned brisket into a slow cooker. Cover with the lid.
• Slow cook for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).
• When the time is over, remove the brisket onto a plate or tray.
• Strain the cooking juices. Pour cooking juices in slow cooker into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency, about 10 - 15 minutes.
• Turn on the broil of your oven. Line one baking sheet with foil and spray with cooking oil.
• Place brisket onto a baking sheet, baste generously with sauce, broil for 3 - 4 minutes. Then remove and baste again, then return to oven for 3 - 4 more minutes until it caramelizes.
• Cover the brisket with foil and let it rest 15 - 20 minutes before slicing. Slice brisket thinly across the grain and serve with remaining sauce.

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

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.

CLASSIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
• Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
• After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
• Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
• Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
• Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
• Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
• Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

BRAISED BRISKET IN CHIPOTLE ONION SAUCE

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.

TEXAS BRAISED BRISKET

Steps:

• For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
• For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.