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Mexican Brisket

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“My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.”
2hrs 45mins

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Sprinkle the brisket with the coarse salt and pepper.
  3. Dredge in flour to coat and shake off any excess.
  4. In a large Dutch oven heat oil over high heat.
  5. Sear the meat until browned on all sides.
  6. Set aside.
  7. Reduce heat to medium and add the carrots and onion.
  8. Cook,stirring occasionally, until golden brown,8 to 10 minutes.
  9. Add the garlic and sauté 2 minutes longer.
  10. Return the meat to the pan along with all other remaining ingredients except salt and garnish.
  11. Bring to a boil, cover the pot and transfer to the oven.
  12. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
  13. Lift out the brisket and place on a cutting board.
  14. Cover with a damp towel.
  15. Pour the broth with vegetables into a tall container and skim off the fat that rises.
  16. Remove and discard the bay leaves and chilies.
  17. Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
  18. Puree until smooth, add salt to taste and strain.
  19. Reheat the sauce.
  20. Slice the brisket against the grain and arrange on a platter.
  21. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

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