Best Mexican Brisket N Biscuits Recipes

Mexican Beef Brisket image

Provided by Food Network

Time 4h

Number Of Ingredients 15

3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
Flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle or morita chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
Salt to taste
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish

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 image

Provided by veruca salt

Categories Roast Beef

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2 lbs beef brisket
1 tablespoon coarse salt
2 teaspoons fresh ground pepper
flour (for dredging)
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2 inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle chiles (or canned)
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock
5 bay leaves
salt
4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

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.