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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for! Ingredients:
4 dried new mexico chiles |
2 small dried hot red chiles |
1 1/2 cups dry red wine |
1/4 cup wine vinegar |
6 garlic cloves, peeled |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano leaves |
1/2 teaspoon ground cinnamon |
3 lbs center cut beef brisket, surface fat trimmed |
4 large about 1 3/4 lb onions, thinly sliced |
Directions:
1. Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
2. Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
3. Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
4. Place meat in a roasting pan, top with chile mixture and onions.
5. Seal pan tightly with aluminum foil.
6. Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
7. Shred meat, mix with onion and juices.
8. Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.
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