Mexican Brisket and Biscuits

TOTAL TIME: 4 hr 20 min
Prep: 50 min
Inactive Prep: --
Cook: 3 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

SPICE BLEND:
  • 1/4 cup kosher salt
  • 1/4 cup packed light brown sugar
  • 3 tablespoons sweet or smoked sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cinnamon
    BRAISED BEEF:
    • 1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
    • Freshly ground pepper
    • 1/4 cup olive or vegetable oil
    • 4 cloves garlic, chopped
    • 2 to 3 stalks celery, chopped
    • 2 carrots, chopped
    • 1 large or 2 medium onions, chopped
    • Kosher salt
    • 2 tablespoons pureed seeded chipotle in adobo
    • 2 tablespoons tomato paste
    • 1 bottle Mexican beer, such as Negra Modelo
    • 2 cups beef stock
    • One 32-ounce can tomato puree
        APPLE-CABBAGE SLAW:
        • 1 small red cabbage, finely shredded
        • 1 red onion, grated
        • Kosher salt and freshly ground pepper
        • 1/2 cup fresh cilantro leaves
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        Directions

        Preheat the oven to 325 degrees F.

        For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, 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, carrots 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 and slaw.

        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.

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        4

        Newest Ratings and Reviews

        Read all 4 reviews

        • on May 21, 2013

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          Thank you for the reviews. Salt needs to be tamed down! This dish is spectacular. The smell, the presentation and the flavor. My family loved it. I am a novice in the kitchen....Rachel Ray, you are made me look like a pro....

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        • on November 11, 2012

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          WARNING!!!!!! TOO MUCH SALT!!!!!!
          This is a really good recipe, but whoever wrote 1/3 cup of salt on it was crazy. I like salty foods but this was on the verge of being totally ruined because of salt. and I paid over $30.00 for the brisket so it was too expensive to toss in the trash. I will make this again for sure...in a few months when I am not sickened by the thought of it. I will probably only use 2 tablespoons of salt.
          I even checked on my recorded episode to be sure about the salt and thats what she used on the show. too much.

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        • on October 19, 2012

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          I LOVE, LOVE, LOVE this recipe. Good enough to make for company. I did cut down on the salt and about 1/2 of what the recipe called for and it came out great. When I browned the meat, the sugar turned black pretty quickly, so next time I will turn the heat down to medium to brown the brisket. I served it over Ingrid Hoffman's Green rice recipe, but added spinach like Rachel does and it was perfect. Garnished with some Cilantro and green onions on top and it was a bowl full of heaven. Great fall recipe.

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