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BRISKET IN SPICY BEER AND TOMATO SAUCE
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2 inch thick
1 jalapeno pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix - blend well (save any extra for other dishes)
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Preheat the oven to 350 degrees. Season brisket with 3 tablespoons spice mix. Season flour with 4 tablespoons spice mix and dust meat with it.
Heat 2 tablespoons oil in a large skillet over medium-high heat, add meat, searing on both sides, then remove to a platter. Add remaining 2 tablespoons oil to pan and when hot, add onions, carrots, jalapeno and garlic. Cook (stirring every so often) the add Roma tomatoes and cook until they break down. Add canned tomatoes and chipotles, season with salt and pepper and cook to a stewlike consistency. Add beer and stock. Return meat to pot, cover loosely with foil, place in oven and roast until tender (3 to 3 1/2 hours). Remove brisket and set aside.
Reduce sauce until slightly thickened, then strain out solids. Transfer solids to a blender and liquefy with a small amount of sauce. Mix blend back into sauce, add vinegar and lime juice, adjust seasoning. Let meat rest for 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in sauce. Serves 8 |
