MEXICAN BRISKET 'N' BISCUITS

Mexican Brisket 'n' Biscuits image

Provided by Elizabeth Hatfield

Time 4h

Number Of Ingredients 27

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MEXI-RUB
1/4 c kosher salt
1/4 c light brown sugar, packed
3 Tbsp sweet paprika
1 Tbsp mustard seeds
1 Tbsp garlic powder
2 tsp cumin, ground
2 tsp ginger, ground
2 tsp coriander, ground
2 tsp oregano, dried
11/2 tsp cayenne pepper
1 tsp cinnamon, ground
BRISKET
5-6 lb beef brisket, well trimmed
4 Tbsp olive oil, extra virgin
1 large onion, chopped
2 carrots, chopped
3 celery ribs, chopped
4 clove garlic, chopped
kosher salt & pepper
2 Tbsp pureed chipotle chiles in adobo
2 Tbsp tomato paste
12 oz mexican beer, at room temp
32 oz tomato puree, can
2 c beef stock
1 box buttermilk biscuit mix (jiffy)
apple-cabbage slaw

Steps:

1. Preheat the oven to 325F. Make the Mexi-Rub: Combine all the ingredients. Measure out 2 tablespoons and set aside for the Black Bean & Beef Chilaquiles with Fried Eggs
2. Let the brisket come to room temperature. Rub the spice blend all over the meat
3. In a large Dutch oven (preferably oval), heat 3 tablespoons of olive oil over medium-high to high heat. Add the meat and brown on both sides, then remove from the pan.
4. Add remaining 1 tablespoon olive oil, the onions, carrot, celery, and garlic; season with salt and pepper; and stir for 5 minutes. Add the chipotle puree and tomato paste and stir for 1 minute
5. Deglaze the pan with the beer and stir for 1 minute more. Add the tomato puree and stock and bring to a low boil.
6. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
7. Remove the brisket from the sauce. Puree the sauce with an immersion blender (or in a food processor, then return to the pan).
8. Slice the brisket. Set about 1 1/2lb of the meat aside for the chilaquiles and add the reminder back to the sauce.
9. (Make-ahead: Let cool and refrigerate.) (Night of: return the brisket to room temp before reheating gently over medium heat, stirring occasionally.) While the brisket is reheating, bake the biscuits according to package directions.
10. Serve the brisket with sauce and biscuits, with slaw on the side.