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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
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OVEN-ROASTED FIESTA BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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