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mexican brisket 'n' biscuits

LizfromOZ avatar
Recipe by
Elizabeth Hatfield
@LizfromOZ
Bolton, MA

Recipe by Rachel Ray.

►
yield 4 -6
prep time 30 Min
cook time 3 Hr 30 Min
method Convection Oven

Ingredients For mexican brisket 'n' biscuits

  • 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 lg
    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

How To Make mexican brisket 'n' biscuits

  • 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.
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