Authentic Mexican Beef Brisket Recipe

Slow Cooker Mexican Beef Brisket A Cedar Spoon

WEBJun 28, 2018 · Now back to that mouthwatering Slow Cooker Mexican Beef Brisket. One of my favorite things about this recipe is the rub on the …

1. Combine the rub ingredients in a medium bowl and stir to combine. Set aside.
2. Spread the garlic, onion, jalapeño and poblanos in the bottom of the slow cooker evenly. Lay the brisket on a large cutting board and using your hands rub the beef with the spice mixture on both sides {save the extra spice mixture in case you want to sprinkle it on the finished brisket}.
3. Place the brisket in the slow cooker on top of the onions and poblanos. Place the bay leaves in the slow cooker next to the brisket and pour the tomato sauce and the chicken broth around the sides of the brisket.
4. Cook on low for 8-10 hours. Remove the brisket from the slow cooker and place it on a large cutting board. Once it cools slightly use two forks to shred the beef. Return the beef back to the slow cooker and mix well to combine the beef with the juices. Cover with the lid and let the meat sit for another 10 minutes on warm.

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Brisket in Pasilla Chile and Tomatillo Sauce Pati Jinich

WEBOct 1, 2010 · Add cooked meat chunks and brown them, 2 to 3 minutes. Reduce heat to medium, add the chopped onion, and stir as you continue to brown the meat for another …

Rating: 4.4/5(5)
1. Place meat chunks in a large cooking pot along with 5 garlic cloves, peppercorns and salt. Cover with water, bring to a boil, cover partially and simmer over medium heat for 3 hours, or until meat is very soft. Drain and reserve 2 cups of its cooking liquid.
2. Meanwhile, char or roast the tomatillos on a baking sheet under the broiler, or directly on the comal or dry skillet or grill over medium heat, for about 10 minutes, turning 2 or 3 times. Tomatillos are ready when their skin is blistered and lightly charred, and their flesh is soft, mushy and juicy.
3. Toast chiles on a hot comal or dry skillet over-medium heat for 5 to 10 seconds per side. Chiles will release their aroma and become more pliable, and their inner skin will become a bit opaque. Don't let them burn.
4. Place toasted chiles and roasted or charred tomatillos in a bowl and cover with 1 cup boiling water and 2 cups of reserved meat cooking liquid (if you don't have 2 cups, add more water). Let this mixture soak for at least a half-hour and up to 4 hours. Pour the mixture into the blender or food processor, puree until smooth and reserve.

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Slow Cooker Mexican Brisket Salt Sugar Spice

WEBApr 3, 2020 · Combine onion, garlic, brown sugar, salt, chipotle pepper, tomato paste, lime juice in food processor. Blend, it will look like a salsa. …

1. Combine onion, garlic, brown sugar, salt, chipotle pepper, tomato paste, lime juice in food processor. Blend, it will look like a salsa.
2. Place brisket, fatty side up, in slow cooker. Add beef broth and liquid from food processor to slow cooker. Brisket will be three quarters covered, but not completely submerged.
3. Set slow cooker to cook on low for 8 -10 hours, or sooner if the meat is fully cooked. Remove the brisket from the slow cooker onto a cutting board. Shred the meat, discarding any fatty inedible bits.
4. Reserve some of the flavorful cooking liquid from the crock pot. Spoon over top when served as desired.

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