Southwestern Beef Brisket Recipes

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SOUTHWESTERN BEEF BRISKET



Southwestern Beef Brisket image

This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

1 fresh beef brisket (3 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
3 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots (1-inch chunks)

Steps:

  • Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHWESTERN BARBECUED BRISKET WITH ANCHO CHILE SAUCE



Southwestern Barbecued Brisket with Ancho Chile Sauce image

Provided by Jamie Purviance

Yield Makes 6 servings

Number Of Ingredients 13

4 teaspoons coarse kosher salt
1 tablespoon (packed) golden brown sugar
2 teaspoons ancho chile powder*
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon coarsely ground black pepper
1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side
4 cups hickory or oak wood chips, soaked in water 1 hour
4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)
Heavy-duty aluminum foil
Ancho Chile Sauce

Steps:

  • Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
  • For charcoal grill:
  • Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
  • For gas grill:
  • Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
  • Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
  • Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
  • Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
  • * Available in the spice section of many supermarkets and at Latin markets.

SOUTHWESTERN BEEF BRISKET



Southwestern Beef Brisket image

This recipe produces a very tender, wonderful, slightly spicy tasting brisket, serve with mashed potatoes on the side.... great sliced for sandwiches the second day

Provided by Kittencalrecipezazz

Categories     Meat

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 beef brisket (about 3-4 pounds)
salt and pepper (I use seasoned salt)
3 tablespoons oil
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2-1 teaspoon garlic powder or 3 -4 cloves fresh minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
3 medium sweet red peppers, cut into strips
2 cups sliced carrots (cut into 1-in chunks)

Steps:

  • Set oven to 325 degrees.
  • Season beef brisket with salt and pepper.
  • In a Dutch oven heat oil over medium-high heat.
  • Brown beef on both sides; drain.
  • Combine the next 10 ingredients; pour over meat.
  • Cover tightly and bake for 2 hours at 325 degrees F.
  • Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
  • Remove meat and veggies to a serving platter.
  • Skim the fat from top.
  • Reduce the pan juices for gravy.
  • Slice the meat thinly across the grain.
  • Serve with veggies and the pan juices.

SOUTHWESTERN BEEF PANINI



Southwestern Beef Panini image

This fast favorite will hit the spot, particularly when you're short on time. Shredded beef, spicy Jack cheese and sauteed onion and green pepper are sandwiched between slices of hearty bread, then lightly grilled in a panini pan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 sandwiches.

Number Of Ingredients 15

1 package (17 ounces) refrigerated fully cooked beef roast au jus
SAUCE:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 tablespoon minced jalapeno pepper
1 tablespoon minced cilantro
1 cup sour cream
SANDWICHES:
1 medium green pepper, cut into strips
1 onion, cut into thin wedges
1 tablespoon canola oil
3 tablespoons butter, softened
8 slices firm Italian or sourdough bread (1/2 inch thick)
1 medium ripe avocado, peeled and thinly sliced
8 to 12 slices deli-style pepper Jack cheese

Steps:

  • Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,

Nutrition Facts : Calories 854 calories, Fat 55g fat (26g saturated fat), Cholesterol 168mg cholesterol, Sodium 1482mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 7g fiber), Protein 41g protein.

SOUTHWEST SHREDDED BEEF BRISKET



Southwest Shredded Beef Brisket image

Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket.

Provided by ChipotleChick

Categories     Stew

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb beef brisket
2 large onions, peeled and sliced
1 quart canned beef broth
4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
2/3 cup olive oil
1/2 cup fresh lime juice
8 ounces monterey jack cheese, cut into 1/4 inch cubes
1/2 cup white wine vinegar
1 1/2 teaspoons salt
2 cloves crushed garlic
1 cup coarsely chopped red onion
3/4 cup minced cilantro
1 head romaine lettuce, separated
3 medium tomatoes, wedged
2 ripe avocados, peeld,pitted,and sliced
5 radishes, sliced paper thin
12 -18 small flour tortillas

Steps:

  • Lay the brisket, fat side up in a large dutch oven.
  • Scatter the onion over it.
  • Pour in broth and add cold water to cover the meat by 3 inches.
  • Set over medium heat and bring to a boil.
  • Cover, lower the heat and simmer, adding additional boiling water as necessary.
  • Total cooking time is approx.
  • 4 hours.
  • (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
  • Pour off and strain broth, reserving 1 1/2 cups.
  • Trim fat from brisket and throw away.
  • Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
  • In a bowl, combine the beef and broth, let stand covered at room temperature.
  • Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
  • Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
  • In a large bowl toss together beef, diced cheese, and chipotle mixture.
  • Add red onion, cilantro, chile strips, and toss.
  • Line a large serving platter with the outer leaves of romaine lettuce.
  • Pile the meat onto the lettuce.
  • Garnish around the meat with the tomato wedges and avocado.
  • Scatter the radish slices all over.
  • Serve with warm tortillas.

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