Red Eye Brisket
"A mix of bold spices enhances the flavor of a slow cooked brisket. Garnish with homemade pickled red onions...."
INGREDIENTS
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Ingredients
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1 flat beef brisket, point split and trimmed (4-5 pounds), at room temperature
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Kosher salt and coarse black pepper
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3-4 tablespoons vegetable oil or olive oil, divided
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3 ancho chili peppers, stemmed and seeded
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3 cups beef stock
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1 large or 2 medium onions, chopped
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4 cloves garlic, chopped
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1 tablespoon coriander (a palmful)
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1 tablespoon ground cumin (a palmful)
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1 tablespoon ground paprika or smoked paprika
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1 teaspoon allspice (1/3 palmful)
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3 tablespoons tomato paste
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1 cup dry red wine
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2 cups strong brewed coffee
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2 tablespoons honey
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1 can diced or stewed tomatoes (15 ounces)
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For the instant pickled onions:
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Juice of 3 limes
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1 tablespoon honey or 1 1/2 teaspoons superfine sugar
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1 teaspoon Kosher salt
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1 teaspoon ground coriander
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Black pepper, to taste
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2 red onions, thinly sliced
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Warm onion or brioche rolls or charred tortillas
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Cress, cilantro or parsley, for garnish
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Serves 6-8
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