CHILE-BRAISED BEEF, TWO WAYS
Birria is a popular dish from the Jalisco region of Mexico, and the inspiration for this smoky chuck-roast rendition. The meat is cooked low and slow in a broth flavored with blistered onion, tomatoes, and guajillo and ancho chiles, then shredded. It's traditionally served as a soup, or tucked into tortillas that have been dipped in the cooking broth and pan-fried until crunchy. This recipe makes enough to have it both ways, and then some.
Provided by Greg Lofts
Categories Soup Recipes
Time 5h20m
Number Of Ingredients 17
Steps:
- Place beef in a large pot and season with 1 tablespoon salt. Add 1 onion half, 5 garlic cloves, bay leaves, and enough water to cover meat by 1 inch (8 to 10 cups). Bring to a boil, skimming impurities from surface. Cover, reduce heat to medium-low, and simmer until tender enough to easily pierce with the tip of a knife, about 2 hours.
- Meanwhile, preheat broiler, with rack 6 to 8 inches below heating element. Arrange chiles on a rimmed baking sheet. Broil with oven door cracked open, turning once, until blistered in places on both sides, fragrant, and beginning to smoke, 30 to 45 seconds. Transfer to a saucepan. Arrange tomatoes and remaining onion half and garlic cloves on baking sheet. Broil, turning a few times, until blistered in places and beginning to soften, 8 to 10 minutes.
- Transfer to saucepan with chiles; add enough water to just cover vegetables (4 to 5 cups). Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 10 minutes. Strain, reserving 1 cup cooking liquid, and transfer to a blender with reserved liquid, vinegar, cinnamon, cloves, cumin, oregano, and 2 teaspoons salt. Purée until smooth.
- Transfer beef to a plate and strain broth through a fine-mesh sieve, discarding solids. Return beef to pot with 5 cups broth and puréed-chiles mixture (any remaining broth can be cooled and stored in an airtight container in the refrigerator up to 1 week, or frozen up to 6 months; if you'll be serving the dish as a soup, reserve and keep warm).
- Bring beef to a boil. Partially cover, reduce heat to medium-low, and simmer until beef is fork-tender, 1 1/2 to 2 hours more. Shred meat into bite-size pieces.
- To serve as a soup, add reserved warm broth to pot, a little at a time, to reach desired consistency (it should be soupy but still have some body to it). Scatter with chopped onion and cilantro and serve, topped with radishes and avocado, with lime wedges alongside.
- To make tacos, dip tortillas into chile broth, flipping to fully coat, and transfer to a plate, stacking them one on top of another. Fill each with about 1/3 cup shredded beef and a little more chile broth. Fold in half. Heat a generous slick of oil over medium-high in a large, heavy skillet, such as cast iron. When it shimmers, add tacos in a single layer and cook, flipping once (if browning too quickly, reduce heat to medium) until crisp and golden brown in places, about 2 minutes per side. Serve with chopped onion, cilantro, hot sauce, and lime wedges.
CHILI-BRAISED BRISKET
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily tender. A simple, 4-ingredient spice rub adds a little sass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
- Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.
Nutrition Facts : Calories 554 g, Fat 25 g, Fiber 4 g, Protein 53 g, SaturatedFat 8 g
CHILE-BRAISED BEEF BRISKET
Provided by Vitaly Paley
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
- Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
- In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
- When done, slice and serve hot with the braising liquid alongside.
- To Drink
- The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
BRAISED BEEF AND RED CHILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
- Preheat the oven to 275 degrees F.
- Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
- Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
- Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.
CHILE & BEER BRAISED BRISKET
From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.
Provided by flower7
Categories Beans
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
- Preheat oven to 350°F.
- Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
- Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
- Pour the chile sauce over the meat and bring to a simmer.
- Cover, transfer to the oven and bake for 2 hours.
- Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
- Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
Nutrition Facts : Calories 310.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 70.3, Sodium 409.4, Carbohydrate 20.6, Fiber 6.3, Sugar 2.6, Protein 29.5
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
BRAISED BRISKET WITH HOT SAUCE AND MIXED CHILES
How can you look at this and not crave brisket tacos?
Provided by Chris Morocco
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
- Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
- Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6-8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6-8 minutes. Transfer to baking sheet with brisket.
- Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3-3 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
- Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10-15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
- Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
- Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.
More about "chile braised beef brisket recipes"
CHILEAN BRAISED BEEF "CARNE AL JUGO" - PILAR'S CHILEAN …
From chileanfoodandgarden.com
Cuisine ChileanTotal Time 457557 hrs 35 minsCategory MeatCalories 346 per serving
- Heat 1 tablespoon of oil over medium-high heat in a pot that can later be placed in the oven. Sear the meat until brown, 4-5 minutes per side. Transfer to a plate.
- In the same pot, heat the other tablespoon of oil and cook the onion, frequently stirring until soft, 3-5 minutes. Add garlic and cook for 1 minute. Add stock or water, peppercorns, bay leaf, carrots, and stir.
GOCHUJANG BRAISED BRISKET RECIPE | REAL SIMPLE
From realsimple.com
15 CHINESE BRAISED BEEF TONGUE RECIPE - SELECTED RECIPES
From selectedrecipe.com
BRAISED BEEF BRISKET RECIPE {STEP-BY-STEP PHOTOS} - SAVORY SIMPLE
From savorysimple.net
BEER BRAISED BRISKET RECIPE WITH CHILE SAUCE - 6 POINTS | LAALOOSH
From laaloosh.com
BRAISED BRISKET OF BEEF RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHILE-RUBBED BRAISED BEEF - RECIPE - FINECOOKING
From finecooking.com
CHILI BRAISED BRISKET - BIGOVEN.COM
From bigoven.com
CHILE-BRAISED BEEF BRISKET RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOLE-STYLE BRISKET CHILI RECIPE - TODAY
From today.com
20 BEEF BRISKET RECIPES NOBODY CAN RESIST - INSANELY GOOD
From insanelygoodrecipes.com
CHILE & BEER BRAISED BRISKET RECIPE | EATINGWELL
From eatingwell.com
BEER BRAISED BEEF BRISKET - LIFE TASTES GOOD
From ourlifetastesgood.com
BEER AND CHILE BRAISED BEEF BRISKET RECIPE
From free-recipes.co.uk
CHILE-BRAISED BEEF WITH NOODLES - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEER AND CHILE BRAISED BEEF BRISKET RECIPE - PLAIN.RECIPES
From plain.recipes
CHILE-BRAISED BEEF BRISKET RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
BRAISED BRISKET RECIPE | BON APPéTIT
From bonappetit.com
BRAISED BRISKET WITH HOT SAUCE AND MIXED CHILES RECIPE - BON …
From bonappetit.com
BEER AND CHILE BRAISED BEEF BRISKET RECIPE - COOKEATSHARE
From cookeatshare.com
EASY TENDER BRAISED BRISKET - CHILI PEPPER MADNESS
From chilipeppermadness.com
BRAISED BEEF BRISKET RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GREEN CHILE-BRAISED BEEF WITH POTATOES AND CARAMELIZED ONIONS
From rickbayless.com
BRAISED BEEF CHILI RECIPE | CALGARY CO-OP
From calgarycoop.com
CHILE-BRAISED BEEF BRISKET - PLAIN.RECIPES
From plain.recipes
BRAISED SMOKY BRISKET WITH SWEET ONION & CHIPOTLE GRAVY
From sobeys.com
BRAISED BEEF BRISKET | MISS CHINESE FOOD
From misschinesefood.com
PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
BRISKET CHILI - USE LEFTOVER BEEF BRISKET TO MAKE THIS EASY CHILI …
From runningtothekitchen.com
BEEF BRISKET FOR PASSOVER - THERESCIPES.INFO
From therecipes.info
BEER AND CHILE BRAISED BEEF BRISKET - BIGOVEN.COM
From bigoven.com
EASY TENDER BRAISED BRISKET - CHILI PEPPER MADNESS
From coc.suropanchi.com
CHINESE BRAISED BEEF BRISKET & TENDON RECIPE 柱侯蘿蔔炆牛筋腩
From nomss.com
CLASSIC BRAISED BEEF BRISKET - COBEEF.COM
From cobeef.com
BRAISED BEEF BRISKET RECIPE WITH CHILLI-OIL SAUCE BY TONY TAN
From gourmettraveller.com.au
KOREAN CHILE-BRAISED BRISKET + KIMCHI COLESLAW | THE SPLENDID TABLE
From splendidtable.org
RED CHILE BEEF BRISKET(FALDA EN CHILE ROJO ... - LA PIñA EN LA COCINA
From pinaenlacocina.com
BRAISED BRISKET OF BEEF WITH CHILI SAUCE | RECIPES | STLTODAY.COM
From stltoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love