Have the time to make THAT meal? Give this slow cooked Mexican style beef brisket a try. The meat will fall right apart on your plate. A delicious pairing with a warm Sonora Tortilla!
https://www.deliciousmagazine.co.uk/recipes/mexican-style-barbecued-beef-brisket-with-quick-pickled-onions/
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).
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).
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.
Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.
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.
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).
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.
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.
Ingredients
Directions
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).
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).
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.
Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.
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.
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).
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.
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.
Leave a Reply