Mexican Brisket 'n' Biscuits Recipe

No Photo

Have you made this?

 Share your own photo!

Mexican Brisket 'n' Biscuits

Elizabeth Hatfield

By
@LizfromOZ

Recipe by Rachel Ray.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

3 Hr 30 Min

Method:

Convection Oven

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican