Mexican Brisket of Beef
3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled
3 dried chipotle chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
salt to taste
1 cup Pickled Red Onions, see recipe below, for garnish
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish
Preheat the oven to 325 F.
Sprinkle the brisket with coarse salt and pepper. Dredge in flour to coat and shake off any excess.
Heat the oil in a large Dutch oven over high heat. Sear the meat until browned on all sides, and remove. Reduce the 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 the remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/4 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 the 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 pickled onions and sliced scallions and serve.
Pickled Red Onions
Makes 5 1/2 cups
1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled, and cut into 8 wedges
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.
|© 2012 Mary Sue Milliken and Susan Feniger. All rights reserved.|