Southwestern Brisket

Juicy and full of flavor, brisket is tender and delicious and lends itself to a wide variety of sauces and seasonings. This version, which relies on New Mexico chiles for its rich, tangy taste, is mildly piquant.

  • Southwestern Brisket
    Serves 6
    1. Large (approx. 5 quart) slow cooker
    2. Blender
    3. 2 tbsp clarified butter, beef tallow or pure lard, divided 30 mL
    4. 4 lbs double beef brisket, trimmed 2 kg
    5. 2 onions, thinly sliced
    6. 6 stalks celery, thinly sliced
    7. 6 cloves garlic, minced
    8. 1 tbsp dried oregano 15 mL
    9. 1 tbsp ground cumin 15 mL
    10. 1 tbsp cracked black peppercorns 15 mL
    11. 1⁄2 tsp sea salt 2 mL
    12. 2 bay leaves
    13. 2 cups tomato sauce 500 mL
    14. 1 cup beef stock 250 mL
    15. 1⁄4 cup coconut sugar 60 mL
    16. 2 tbsp red wine vinegar 30 mL
    17. 2 dried New Mexico chile peppers
    18. 2 cups boiling water 500 mL
    19. 1 to 2 jalapeño pepper, quartered, optional
    20. 2 green bell peppers, thinly sliced
    21. 1⁄2 cup finely chopped flat-leaf parsley leaves 125 mL
    1. 1. In a large skillet, heat 1 tbsp (15 mL) of the clarified butter over medium-high heat. Brown brisket on both sides and place in slow cooker stoneware.
    2. 2. Reduce heat to medium and add remaining tbsp (15 mL) of butter to the pan. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, oregano, cumin, peppercorns, sea salt and bay leaves and cook, stirring, for 1 minute. Add tomato sauce, stock, coconut sugar and vinegar and stir well.
    3. 3. Transfer to stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until brisket is very tender.
    4. 4. About an hour before you’re ready to serve, in a heatproof bowl, soak New Mexico chiles in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Transfer to a blender and add approximately 1 cup (250 mL) of the brisket cooking liquid along with jalapeño peppers, if using. Purée. Add to brisket along with bell peppers. Cover and cook on High for an additional 30 minutes, until bell peppers are tender. Discard bay leaves. To serve, slice brisket thinly and place on a deep platter. Spoon sauce over and garnish liberally with parsley.
    5. Serves 6 to 8
    1. Tips
    2. If you are halving this recipe, be sure to use a small (2 to 31⁄2 quart) slow cooker. Reduce cooking time to about 6 hours on Low or 3 hours on High.
    3. If the whole piece of brisket won’t fit in your slow cooker, cut it in half and lay the two pieces on top of each other.
    4. If you are using the outer stalks of celery, peel them before slicing to remove the fibrous exterior.
    5. For the best flavor, toast and grind cumin seeds yourself. To toast cumin: Place seeds in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind.
    6. Add the jalapeño peppers, if you like heat.
    7. Make Ahead
    8. Complete Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.
    Judith Finlayson
Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.


Leave a Reply

Your email address will not be published. Required fields are marked *