Southwestern Brisket

Adapted from USA Cookbook by Sheila Lukins

1 Large Beef Brisket 4-5 lbs
2 TBL Coarsley Ground Black Pepper
1 Large Spanish Onion, cut in half and slivered
6 Carrots peeled and cut into 1″ diagonals
2 TBL Minced Garlic
1 TSP cinnamon
2/28 Oz Cans of Plum Tomatoes
1 Cup Pitted Green Olives
3/4 Cup Raisins
3 TBL Capers
1 TBL Dark Brown Sugar
1 Chipotle Chile
2 TBL Olive Oil
Salt to taste

Preheat oven to 350f
Press pepper into meat
Heat oil in a large ovenproof pot or Dutch oven
Brown Brisket on all sides- about 8-10 minutes per side
Remove brisket to sheet pan or platter
Pour off all but 2 TBL of fat, add onions and carrots and cook over med. heat until golden, about ten minutes
Add garlic and cinnamon and stirring constantly cook 1 more minute
Drain tomatoes, and save juices, crush the tomatoes and add to pot with 1 cup of the reserved juice
Add Olives, raisins, capers, sugar, chile and salt
Return meat to pot, spooning some of the liquid over meat
Cover and cook two hours

Remove the meat from the pot, let cool, and wrap and refrigerate overnight, remove sauce and refrigerate that in a separate container add remaining tomato liquid to this sauce
Remove the brisket from the refrigerator and let sit for about 15-20 minutes, then cut into thin diagonal slices, cutting against the grain
Keeping the slices together put back into pot and cover with sauce
Check sauce for seasoning, and add salt and pepper as needed
Bake uncovered, basting every twenty minutes, for 1 1/2-2 hours
Remove Chile before serving

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One thought on “Southwestern Brisket

  1. Pingback: Some Great Meals | The Chef's Last Diet

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