Title: Mexican Beef Brisket
Categories: Toohot05
Yield: 1 servings

3 1/2 lb Beef brisket
1 tb Coarse salt
2 ts Freshly-ground black pepper
Flour; for dredging
1/2 c Vegetable oil
3 lg Carrots; peeled, and
Cut 2" lengths
2 md Onions; chopped
10 Garlic cloves; peeled,
-minced
3 Dried chipotle or morita
-chiles
2 tb Tomato paste
1 tb Dried oregano
2 qt Chicken stock or water
5 Bay leaves
Salt; to taste
4 Scallions; white and light
-green parts, thinly sliced
On the diagonal; for garnish

Preheat oven to 325 degrees. 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. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-26-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.