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https://www.deliciousmagazine.co.uk/recipes/mexican-style-barbecued-beef-brisket-with-quick-pickled-onions/

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Yields6 Servings
Prep Time45 minsCook Time5 hrs 30 minsTotal Time6 hrs 15 mins
Quick-pickled onions
To serve
1

Heat the oil in a large, deep frying pan. Add the chopped onion and fry for 5 minutes or until beginning to colour. Stir in the garlic, cumin, coriander, jalapeños, chipotle paste and sugar, season generously with salt and pepper, then cook for 1 minute more. Remove from the heat and allow to cool. If you like a smooth consistency, whizz in a mini food processor or pound in a pestle and mortar (optional).

2

Rub the cooled onion and spice marinade all over the brisket, then transfer to a large food bag with any leftover marinade. Marinate for at least 2 hours or ideally overnight in the fridge (see Make Ahead).

3

Meanwhile, for the pickled onions, toss the sliced onions with the lime juice and salt in a glass bowl, then leave for at least 2 hours until they’ve turned pink.

4

Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.

5

Once ready to slow-cook, heat the oven to 140°C/120°C fan/gas 1. Put the brisket and any marinade from the bag in a large, deep roasting tin and pour over the stock mixture (including the chillies). Cover the meat with a layer of baking paper, then tightly cover the tin with 2 layers of foil, scrunching the edges to form a tight seal. Slow cook for 5-5½ hours, turning the meat over in the roasting tin halfway through the cooking time.

6

Once the brisket is fully tender (see tips) remove from the oven and set aside on a chopping board, loosely covered, to rest. Carefully pour the cooking liquid from the roasting tin into a saucepan and bubble over a high heat for 25-30 minutes to reduce to a sauce consistency. Taste and adjust the seasoning (see Make Ahead).

7

Heat the grill to medium-high and cook for 5 minutes on each side, basting every 2 minutes with more sauce to give a charred sticky crust.

8

To serve, mix the coriander, jalapeños, avocados and lime juice in a bowl and serve alongside the brisket with the quick-pickled onions and steamed rice or warm tortillas.

Category,

Ingredients

Quick-pickled onions
To serve

Directions

1

Heat the oil in a large, deep frying pan. Add the chopped onion and fry for 5 minutes or until beginning to colour. Stir in the garlic, cumin, coriander, jalapeños, chipotle paste and sugar, season generously with salt and pepper, then cook for 1 minute more. Remove from the heat and allow to cool. If you like a smooth consistency, whizz in a mini food processor or pound in a pestle and mortar (optional).

2

Rub the cooled onion and spice marinade all over the brisket, then transfer to a large food bag with any leftover marinade. Marinate for at least 2 hours or ideally overnight in the fridge (see Make Ahead).

3

Meanwhile, for the pickled onions, toss the sliced onions with the lime juice and salt in a glass bowl, then leave for at least 2 hours until they’ve turned pink.

4

Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.

5

Once ready to slow-cook, heat the oven to 140°C/120°C fan/gas 1. Put the brisket and any marinade from the bag in a large, deep roasting tin and pour over the stock mixture (including the chillies). Cover the meat with a layer of baking paper, then tightly cover the tin with 2 layers of foil, scrunching the edges to form a tight seal. Slow cook for 5-5½ hours, turning the meat over in the roasting tin halfway through the cooking time.

6

Once the brisket is fully tender (see tips) remove from the oven and set aside on a chopping board, loosely covered, to rest. Carefully pour the cooking liquid from the roasting tin into a saucepan and bubble over a high heat for 25-30 minutes to reduce to a sauce consistency. Taste and adjust the seasoning (see Make Ahead).

7

Heat the grill to medium-high and cook for 5 minutes on each side, basting every 2 minutes with more sauce to give a charred sticky crust.

8

To serve, mix the coriander, jalapeños, avocados and lime juice in a bowl and serve alongside the brisket with the quick-pickled onions and steamed rice or warm tortillas.

Mexican-style Smoked Brisket