Preheat the oven to 325 degrees F.
For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds
, coriander, cumin
, oregano, cayenne and cinnamon
For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs
. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery
and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste
and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree
and bring to a low boil. Add the brisket, cover and braise
in the oven until very tender, 2 1/2 to 3 hours.
Meanwhile, bake 12 drop biscuits according to the package instructions.
Transfer the brisket to a cutting board. Puree the sauce with an immersion blender
or in a food processor
. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean
and Beef Chilaquiles
with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
For the apple-cabbage slaw: Whisk
together the oil, vinegar, sugar and lime
juice in a large bowl. Add the apples
, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
Divide the beef and sauce among plates and serve with the biscuits
Cook's Note: The beef can be refrigerated in the pureed sauce
for a make-ahead meal. Reheat over medium heat, stirring gently. The slaw can be refrigerated until ready to serve.