Mexican Brisket And Biscuits Recipes

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

MEXICAN DROP BISCUITS

Steps:

• In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.

MEXICAN BRISKET

Steps:

• Preheat oven to 325°F.
• Sprinkle the brisket with the coarse salt and pepper.
• Dredge in flour to coat and shake off any excess.
• In a large Dutch oven heat oil over high heat.
• Sear the meat until browned on all sides.
• Set aside.
• Reduce heat to medium and add the carrots and onion.
• Cook,stirring occasionally, until golden brown,8 to 10 minutes.
• Add the garlic and sauté 2 minutes longer.
• Return the meat to the pan along with all other remaining ingredients except salt and garnish.
• Bring to a boil, cover the pot and transfer to the oven.
• Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
• Lift out the brisket and place on a cutting board.
• Cover with a damp towel.
• Pour the broth with vegetables into a tall container and skim off the fat that rises.
• Remove and discard the bay leaves and chilies.
• Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
• Puree until smooth, add salt to taste and strain.
• Reheat the sauce.
• Slice the brisket against the grain and arrange on a platter.
• Pour the warm sauce over it, sprinkle with sliced scallions and serve.

MEXICAN STYLE BRISKET

Steps:

• Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
• Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
• Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
• Place meat in a roasting pan, top with chile mixture and onions.
• Seal pan tightly with aluminum foil.
• Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
• Shred meat, mix with onion and juices.
• Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.