Mexican Brisket 'n' Biscuits

Mexican Brisket 'n' Biscuits Recipe

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Elizabeth Hatfield

By
@LizfromOZ

Recipe by Rachel Ray.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Mexican Brisket 'n' Biscuits

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.

Printable Recipe Card

About Mexican Brisket 'n' Biscuits

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




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