My Mexican Brisket takes 5 minutes to prep and a total of 1 hour and 25 minutes to make; it's the perfect main for your Shabbos table!
The fabulous mix of spices is what makes this brisket “Mexican.” I use a mix of cumin, coriander and ancho chili powder. It's the ancho chili powder that gives this recipe its Mexican feel. It's a nice mild-to-moderately hot chile powder. Purchase pure powder, without additives or preservatives, for best flavor. Use it in everything -- sauces, soups, stews, and of course, chili.
After 1 hour and 20 minutes, your brisket will be tender and tasty and it will slice easily (like for a sandwich). Cook it for another 2 hours, as some people prefer, and the meat will break apart easily, just melting in your mouth. There are no rules with this one. I leave you free to experiment and interpret. It’s up to you.
- Cook Time
- Prep Time
- 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
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