Saturday, September 25, 2010

TexMex Oven Brisket

Brisket has a long history in Texas. Its a very tough cut of meat but if prepared in the right way you would swear there was nothing better.  The keys to cooking a good brisket are time and temperature, regardless of the method. 

Nothing fills the neighborhood air like meat in the smoker and I do love to smoke a brisket but for this we need to move it to the oven. I wish you could bottle the smell this puts off. The whole house smells like meat fiesta. The spices mix with the aroma of the meat cooking down and the bite from the chile sauce starts your glands to working overtime.  It will have you drooling like Pavlov's Dog.

I would suggest making your chile sauce a day ahead so that the flavors get a chance to blend together. You will have a much bolder sauce if you do this. 

I like to use this for brisket tacos but its a good filling for anything really.  Brisket tacos don't have a bunch of fluff added to them so no lettuce or cabbage. Keep the cheese simple and only use diced white onion. I do, however, like mine with a spinkle of chopped cilantro and a squeeze of lime. 


2 Cups Red Chile Sauce (Click for recipe)
1 5-7 lb Brisket, Flat only, trimmed of most of the fat.
32 oz Beef Broth/Stock
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 large white onion, peeled, cut in half and sliced


Preheat oven to 400
Heat chile sauce in a small sauce pan.
In a bowl mix together garlic powder, paprika, salt & pepper.  Rub generously all over the brisket.
Place the brisket fat side up in a brasing pan or large baking dish and bake for 1 hour.  Remove from the oven and reduce heat to 300.
Add the beef broth to the pan, spread the onions around the brisket and pour the chile sauce over the top of the brisket.  Cover tightly with foil and bake for another 3-5 hours or until the meat is fork tender and pulls apart easliy.  Check every 2.5 hours for done ness.
Once the brisket is done let it cool enough so that you can handle it.  Cut off any remaining fat from the top. Pull apart or cut in to chunks and move to a large bowl and start pulling it apart by hand (or use 2 forks if you like). Spoon in several tablespoons of the braising liquid so that the meat is moist but not soaked in sauce.  You are ready to serve.

1 comment:

  1. I reserved the braising liquid, removed as much of the grease and fat as I could. I made a dark roux and thickend the sauce with it. It turned out to have a very deep flavor and was perfect as an enchilada sauce for (leftover) brisket tacos. I highly suggest doing this.