Chimayo Red Chile Braised Brisket
Ingredients:
5 tsp. Chimayo Chile Powder
Coarse salt and pepper
1 tsp. cumin
1 tsp. Los Chileros Mexican Oregano
3 ½ pounds beef brisket
4 teaspoons olive oil
1 large onion, quartered
2 ribs of celery, cut in 2 inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
12 oz bottle of beer
1 lb. small potatoes
3 large carrots, cut into 2-inch pieces
¼ cup chopped fresh cilantro
Directions:
Preheat oven to 350 degrees.
Combine chile powder 1 teaspoon salt, and 3/4 teaspoon pepper, cumin and oregano and rub all over brisket.
In a large heavy ovenproof pot, heat oil over medium-high. Sear brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
Add onion and celery to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice.
Stir cilantro into vegetables and serve with the sliced brisket.
Click here for Los Chileros Mexican Oregano
Click here for Chimayo Red Chile
5 tsp. Chimayo Chile Powder
Coarse salt and pepper
1 tsp. cumin
1 tsp. Los Chileros Mexican Oregano
3 ½ pounds beef brisket
4 teaspoons olive oil
1 large onion, quartered
2 ribs of celery, cut in 2 inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
12 oz bottle of beer
1 lb. small potatoes
3 large carrots, cut into 2-inch pieces
¼ cup chopped fresh cilantro
Directions:
Preheat oven to 350 degrees.
Combine chile powder 1 teaspoon salt, and 3/4 teaspoon pepper, cumin and oregano and rub all over brisket.
In a large heavy ovenproof pot, heat oil over medium-high. Sear brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
Add onion and celery to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice.
Stir cilantro into vegetables and serve with the sliced brisket.
Click here for Los Chileros Mexican Oregano
Click here for Chimayo Red Chile
