Beef Brisket in Smoked Chili Sauce
Source of Recipe
unknown
List of Ingredients
3 large onions, about 1 1/2 lb. total
1 teaspoon ground cumin
16 ounces Mexican-style stewed tomatoes
2 chipotle chiles in adobo sauce, drained -- coarse chopped
(reserve 1-2 tbl. sauce)
1 tablespoon unsalted butter
3 tablespoons light brown sugar
3 lb beef brisket, well trimmed -- (3 to 4)
1 cup waterRecipe
Peel the onions, cut in half lengthwise, and cut into thin wedges. Melt the butter in pressure cooker. Add onions & cook over medium-high heat, stirring often, until they begin to soften, about 4 minutes. Add the tomatoes with their liquid, chipotles & their sauce, brown sugar, cumin and water. Mix well. Add the brisket & spoon some of the onion-tomato mixture over the meat. Close pressure cooker, bring up to full pressure.
Reduce heat to stabilize pressure, cook for 1 hour. Release pressure. Remove brisket & set aside. To serve immediately, skim as much fat from the sauce as possible. Cut the meat against the grain into thin slices. Serve with the sauce. Or, for do-ahead, wrap the brisket separately from the sauce & refrigerate overnight. About 40 minutes before serving, remove meat from refrigerator and cut against the grain. Transfer to a shallow casserole. Skim the solidified fat from the sauce. Reheat the meat & sauce in preheated 350 degree oven until hot, 25-30 minutes. Creamy Horse Radish Sauce accompaniment
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