Mexican beef brisket

1 servings

Ingredients

Quantity Ingredient
3½ pounds Beef brisket
1 tablespoon Coarse salt
2 teaspoons Freshly-ground black pepper
Flour; for dredging
½ cup Vegetable oil
3 larges Carrots; peeled, and
Cut 2\" lengths
2 mediums Onions; chopped
10 Garlic cloves; peeled, minced
3 Dried chipotle or morita chiles
2 tablespoons Tomato paste
1 tablespoon Dried oregano
2 quarts Chicken stock or water
5 Bay leaves
Salt; to taste
4 Scallions; white and light green parts, thinly sliced
On the diagonal; for garnish

Directions

Preheat oven to 325 degrees. 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 2½ 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. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-26-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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