BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE
Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
Provided by Claudia
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g
SMOKY BRAISED BRISKET
This cheap, flavourful cut of meat is perfect for the smoky flavours of American and South American barbecue, ideal comfort food for a cold winter's night
Provided by Rosie Birkett
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 24
Steps:
- Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1 tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or preferably more.
- Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water. Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a plate.
- Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or until tender.
- Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir until the paste has dissolved and the sauce is smooth and pourable. Season with salt and honey until you're happy with the flavour.
- Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket potatoes, buttered kale and the soured cream.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.5 milligram of sodium
BRAISED BRISKET IN CHIPOTLE ONION SAUCE
Make and share this Braised Brisket in Chipotle Onion Sauce recipe from Food.com.
Provided by riffraff
Categories Meat
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set aside shallow roasting pan just large enough to hold meat or use heavy-duty foil to make close baking space for meat and set in larger pan.
- Combine garlic with brown sugar, cumin and salt. Rub mixture over surface of meat.
- Spread half of sliced onions in pan or on foil. Place meat on top. Scatter remaining onions over meat.
- Puree chili sauce with chipotles; spoon over meat and onions. Pour ¼ cup water around meat (not on it). Cover tightly with foil.
- Bake 3 hours. Remove top piece of foil; continue baking until meat is tender, 1 to 2 hours longer. Cool, then cover and refrigerate up to 3 days.
- To reheat, remove fat from meat and onions. Reserve small cluster of onions for garnish. Transfer remaining onions and pan juices to processor or blender. Puree until smooth. Use sharp knife, preferably electric, to slice meat across grain into thin slices. Arrange slices in shallow casserole. Spoon on some sauce; arrange reserved onions on top. Reheat, covered, in 350-degree oven, for 35 minutes. Reheat remaining sauce separately.
- Serve hot, drizzling with more sauce and passing the rest.
Nutrition Facts : Calories 782.2, Fat 61.6, SaturatedFat 24.8, Cholesterol 167.8, Sodium 639.7, Carbohydrate 14.1, Fiber 1.7, Sugar 6, Protein 40.5
JELL-O BRAISED BEEF BRISKET WITH SPICY CHIPOTLE SAUCE
Guests will never guess what kind of dry rub you used to give this braised beef brisket its wonderful flavor!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan; sprinkle with dry gelatin mix. Surround meat with vegetables; cover tightly with foil.
- Bake 2-1/2 to 3 hours or until meat is medium doneness (160ºF). Let stand, covered, 10 min. Meanwhile, transfer vegetables to blender. Add remaining ingredients and 1 cup meat drippings from bottom of pan; blend until smooth.
- Cut meat across the grain into thin slices. Serve topped with the sour cream sauce.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.9843 g, Sugar 0 g, Protein 22 g
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