SV Solstice Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
====== Braised Brisket for Tacos ======

===== Ingredients =====

==== Rub ====

  * 1 tablespoons chili powder
  * 2 teaspoons ground cumin
  * 2 teaspoons smoked paprika
  * 2 teaspoons Kosher salt
  * 1 teaspoon freshly ground pepper

==== Braise ====

  * 4 pounds beef brisket
  * 1 tablespoon vegetable oil
  * 2 poblano chile peppers, seeded and chopped
  * 1 red onion, chopped
  * 8 cloves garlic, smashed
  * 1 tablespoons chili powder
  * 2 teaspoons ground cumin
  * 1 teaspoons smoked paprika
  * 1 1/2 teaspoons ground coriander
  * 1/2 teaspoon dried oregano (preferably Mexican)
  * 1 1/2 cups tomato juice
  * 1 cup low-sodium chicken broth
  * 2 tablespoons apple cider vinegar

===== Directions =====

  - Preheat the oven to 325 degrees F. 
  - Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. 
  - Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat)
  - Rub the spice mixture all over the brisket until coated.
  - Heat the vegetable oil in a large Dutch oven over medium-high heat.
  - Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes.
  -  Transfer to a plate.
  - Add the poblano, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. 
  - Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes.
  - Stir in the tomato juice and chicken broth and remove from the heat.
  - Nestle the brisket fat-side up in the liquid and cover the pot.
  - Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
  - Transfer the brisket to a cutting board. 
  - Spoon off and discard the excess fat from the sauce in the pot 
  - Then puree until smooth using an immersion blender (or transfer to a regular blender and puree).
  -  Stir in the vinegar and season with salt. 
  - Transfer about 3/4 cup of the sauce to a small bowl for serving.
  - Stir 2 tablespoons water into the remaining sauce in the pot.
  - Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.