mexican brisket 'n' biscuits

Name: Mexican Brisket 'n' Biscuits
Prep time: 30 min
Cook time: 3 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: MEXI-RUB; 1/4 cup(s) kosher salt; 1/4 cup(s) light brown sugar, packed; 3 tablespoon(s) sweet paprika; 1 tablespoon(s) mustard seeds; 1 tablespoon(s) garlic powder; 2 teaspoon(s) cumin, ground; 2 teaspoon(s) ginger, ground; 2 teaspoon(s) coriander, ground; 2 teaspoon(s) oregano, dried; 11/2 teaspoon(s) cayenne pepper; 1 teaspoon(s) cinnamon, ground; BRISKET; 5-6 pound(s) beef brisket, well trimmed; 4 tablespoon(s) olive oil, extra virgin; 1 large onion, chopped; 2 - carrots, chopped; 3 - celery ribs, chopped; 4 clove(s) garlic, chopped; - kosher salt & pepper; 2 tablespoon(s) pureed chipotle chiles in adobo; 2 tablespoon(s) tomato paste; 12 ounce(s) mexican beer, at room temp; 32 ounce(s) tomato puree, can; 2 cup(s) beef stock; 1 box(es) buttermilk biscuit mix (jiffy); - apple-cabbage slaw

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Recipe by

Elizabeth Hatfield

@LizfromOZ

Bolton, MA

Recipe by Rachel Ray.

yield 4 -6

prep time 30 Min

cook time 3 Hr 30 Min

method Convection Oven

Ingredients For mexican brisket 'n' biscuits

MEXI-RUB
1/4 c

kosher salt
1/4 c

light brown sugar, packed
3 Tbsp

sweet paprika
1 Tbsp

mustard seeds
1 Tbsp

garlic powder
2 tsp

cumin, ground
2 tsp

ginger, ground
2 tsp

coriander, ground
2 tsp

oregano, dried
11/2 tsp

cayenne pepper
1 tsp

cinnamon, ground
BRISKET
5-6 lb

beef brisket, well trimmed
4 Tbsp

olive oil, extra virgin
1 lg

onion, chopped
2

carrots, chopped
3

celery ribs, chopped
4 clove

garlic, chopped
kosher salt & pepper
2 Tbsp

pureed chipotle chiles in adobo
2 Tbsp

tomato paste
12 oz

mexican beer, at room temp
32 oz

tomato puree, can
2 c

beef stock
1 box

buttermilk biscuit mix (jiffy)
apple-cabbage slaw

How To Make mexican brisket 'n' biscuits

1
Preheat the oven to 325F.
Make the Mexi-Rub: Combine all the ingredients. Measure out 2 tablespoons and set aside for the Black Bean & Beef Chilaquiles with Fried Eggs

2
Let the brisket come to room temperature. Rub the spice blend all over the meat
3
In a large Dutch oven (preferably oval), heat 3 tablespoons of olive oil over medium-high to high heat. Add the meat and brown on both sides, then remove from the pan.
4
Add remaining 1 tablespoon olive oil, the onions, carrot, celery, and garlic; season with salt and pepper; and stir for 5 minutes. Add the chipotle puree and tomato paste and stir for 1 minute
5
Deglaze the pan with the beer and stir for 1 minute more. Add the tomato puree and stock and bring to a low boil.
6
Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
7
Remove the brisket from the sauce. Puree the sauce with an immersion blender (or in a food processor, then return to the pan).
8
Slice the brisket. Set about 1 1/2lb of the meat aside for the chilaquiles and add the reminder back to the sauce.
9
(Make-ahead: Let cool and refrigerate.)
(Night of:
return the brisket to room temp before reheating gently over medium heat, stirring occasionally.)
While the brisket is reheating, bake the biscuits according to package directions.
10
Serve the brisket with sauce and biscuits, with slaw on the side.
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