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Mexico chiles boiling water vegetable oil beef brisket onions celery mustard oregano cumin seeds cracked black salt flour tomato sauce condensed beef broth red wine vinegar brown sugar bay leaves green bell peppers parsley
Viewed: 13 - Published at: 4 years agoIngredients
- 2 dried New Mexico chiles
- 2 cups boiling water
- 1 tablespoon vegetable oil
- 4 lbs double beef brisket, trimmed
- 2 onions, thinly sliced
- 6 celery ribs, thinly sliced
- 1 tablespoon dry mustard
- 1 tablespoon dried oregano
- 2 teaspoons cumin seeds
- 1 tablespoon cracked black peppercorns
- 2 teaspoons salt
- 14 cup all-purpose flour
- 2 cups tomato sauce (I used passata)
- 12 cup condensed beef broth (undiluted)
- 14 cup red wine vinegar
- 12 cup packed brown sugar
- 4 bay leaves
- 2 green bell peppers, thinly sliced
- 12 cup parsley, finely chopped
Method
- In a heatproof bowl soak the chilies in boiling water for 30 minutes.
- Drain, discard the liquid and stems.
- Pat dry, chop finely and set aside.
- In a large skillet heat oil and brown the meat on all sides then place in crock pot.
- Reduce heat of the pan to medium and saute the onions, celery and reserved chili peppers.
- Add garlic, mustard, oregano, cumin seeds, pepper and salt to the pan and cook, stirring for 1 minute.
- Sprinkle with flour and cook stirring for 1 minute.
- Add tomato sauce, beef broth and red wine vinegar to pan and cook stirring until thickened.
- Stir in brown sugar and bay leaves and pour over the brisket.
- Cover and cook on low for 12 hours until brisket is very tender.
- Stir in green peppers.
- Cover and cook on high for an addiional 30 minutes.
- Discard bay leaves.
- Slice brisket thinly, or shred, spoon sauce over and serve.
