Mexican Style Brisket Recipes

MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN

Machaca aka Slow Cooker Beef Brisket Straight From #TheKitchen image

Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork-tender brisket with a hint of spice will be a new family favorite and couldn't be easier to make!

Provided by Recipe slightly adapted from Marcela Valladolid

Yield 8 - 10

Number Of Ingredients 16

Ingredients

1/4 cup of fresh lime juice
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
3 cloves of garlic, minced
1 jalapeno, minced with seeds removed (if you are a wuss like me)
Salt and freshly ground black pepper
1/2 cup of olive oil
3 lbs. of beef brisket, cut into two pieces
2 tablespoons of olive oil
1 large onion, diced
2 large red bell peppers, diced
1/2 teaspoon of dried Mexican oregano
3 cloves of garlic, minced
1 - 2 jalapenos, minced (with seeds removed - see wuss note above!)
One 28-ounce can of fire roasted diced tomatoes with their juice
2/3 cup of low-sodium beef broth

Steps:

In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
Add a pinch of salt and about 8 grinds of black pepper.
Whisk in the olive oil.
To a large plastic bag, add the beef brisket.
Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
Let the beef marinate for about 8 hours or overnight in the fridge.
To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
Let heat over medium high heat.
Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
Sear the beef on all sides and remove to a plate to rest for a minute.
To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
Stir to combine.
Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
Test for seasoning and add any salt and pepper, if needed
Stir everything to combine and nestle in the seared beef brisket and any juices.
Pour over the beef broth, making sure it doesn't come over the top of the beef.
Set the slow cooker to low and cook for about 8 1/2 hours.
Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1282 kcal, Fat 136 g, SaturatedFat 19 g, Cholesterol 3 mg, Sodium 1480 mg, Carbohydrate 17 g, Sugar 9 g, Protein 3 mg

MEXICAN BRISKET

Mexican Brisket image

My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.

Provided by veruca salt

Categories Roast Beef

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2 lbs beef brisket
1 tablespoon coarse salt
2 teaspoons fresh ground pepper
flour (for dredging)
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2 inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle chiles (or canned)
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock
5 bay leaves
salt
4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

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 BRISKET

Mexican Brisket image

Change up your regular brisket with a fantastic Mexican-inspired spice rub.

Provided by Jamie Geller

Categories Dinner, Main

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
2 tablespoons mustard powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon ancho chili powder
1 (2½-pound) beef brisket
2 tablespoons extra virgin olive oil
1 cup beef broth

Steps:

1. Preheat oven to 375°F. 2. In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander, and chili powder. Rub spice mixture all over the meat. 3. Heat evoo in an ovenproof heavy-bottomed pan, such as a Dutch oven. 4. Over high heat, brown brisket for 4 to 5 minutes on each side. 5. When meat is brown, add broth, cover, and place in oven at 375°F for 1 hour and 20 minutes. Source: Quick & Kosher Meals in Minutes

Nutrition Facts :