MEXICAN BRISKET
Change up your regular brisket with a fantastic Mexican-inspired spice rub.
Provided by Jamie Geller
Categories Dinner, Main
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°F. 2. In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander, and chili powder. Rub spice mixture all over the meat. 3. Heat evoo in an ovenproof heavy-bottomed pan, such as a Dutch oven. 4. Over high heat, brown brisket for 4 to 5 minutes on each side. 5. When meat is brown, add broth, cover, and place in oven at 375°F for 1 hour and 20 minutes. Source: Quick & Kosher Meals in Minutes
Nutrition Facts :
MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN
Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork-tender brisket with a hint of spice will be a new family favorite and couldn't be easier to make!
Provided by Recipe slightly adapted from Marcela Valladolid
Yield 8 - 10
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
- Add a pinch of salt and about 8 grinds of black pepper.
- Whisk in the olive oil.
- To a large plastic bag, add the beef brisket.
- Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
- Let the beef marinate for about 8 hours or overnight in the fridge.
- To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
- Let heat over medium high heat.
- Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
- Sear the beef on all sides and remove to a plate to rest for a minute.
- To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
- Stir to combine.
- Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
- Test for seasoning and add any salt and pepper, if needed
- Stir everything to combine and nestle in the seared beef brisket and any juices.
- Pour over the beef broth, making sure it doesn't come over the top of the beef.
- Set the slow cooker to low and cook for about 8 1/2 hours.
- Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
- Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
- Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
- Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1282 kcal, Fat 136 g, SaturatedFat 19 g, Cholesterol 3 mg, Sodium 1480 mg, Carbohydrate 17 g, Sugar 9 g, Protein 3 mg
MEXICAN BRISKET
My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.
Provided by veruca salt
Categories Roast Beef
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
MEXICAN STYLE BRISKET
This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!
Provided by TJW2725
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
- Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
- Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
- Place meat in a roasting pan, top with chile mixture and onions.
- Seal pan tightly with aluminum foil.
- Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
- Shred meat, mix with onion and juices.
- Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.
Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4
MEXICAN BRISKET 'N' BISCUITS
Recipe by Rachel Ray.
Provided by Elizabeth Hatfield
Categories Casseroles
Time 4h
Number Of Ingredients 27
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.
MEXICAN BEEF BRISKET
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 AND BISCUITS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 325 degrees F.
- For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
- For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
- Meanwhile, bake 12 drop biscuits according to the package instructions.
- Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
- For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
- Divide the beef and sauce among plates and serve with the biscuits and slaw.
BRISKET 'N' BEAN BURRITOS
This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. -Ruth Weatherford, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours. , In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes., Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately., Freeze option: Individually wrap burritos in foil and freeze in freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. Bake foil-wrapped burritos on a baking sheet until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months.
Nutrition Facts : Calories 483 calories, Fat 17g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 963mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein.
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- To make the brisket, season both sides of meat generously with salt and pepper. Place in the slow cooker and top with sliced onions and garlic cloves. Pour in the beef stock to cover about 2/3 to 3/4 of the meat. Add the Worcestershire sauce.
- Cover and cook for 6 to 8 hours. The longer the better. Flip the meat once or twice during baking but try to keep the lid on the slow cooker as much as possible.
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