Shelly's Recipe

OVEN-ROASTED FIESTA BRISKET

Category: Brisket/Cornbeef

4 guerilla chilies
4 cups boiling water
1/2 cup cider vinegar
1/2 cup low-sodium chicken broth
8 garlic cloves
1 medium onion, chopped
3 fresh thyme sprigs
2 tsp dried Mexican oregano leaves*
1 1/2 tsp ground cumin
1/2 tsp ground cloves and ground allspice
3 tsp salt, divided
2 tsp ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes cut into wedges
Garnish: fresh cilantro sprig

Cook chilies in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chilies. Place chilies in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.

Process chilies, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.

Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chili mixture over brisket; rub brisket with chili mixture. Seal or cover, and chill 2 to 24 hours.

Preheat oven to 350. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195 degrees and brisket is very tender. Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.