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Brisket, Tex-Mex

Source of Recipe

Unknown


List of Ingredients

1 corned beef brisket, about 4 pound
4 cloves of garlic, pressed
1 tsp ground cumin
1/2 tsp oregano
2 T shredded fresh ginger root
1 T chili powder
salt
pepper
1 tomato, chopped
2 T tomato paste
1 8 oz can tomato sauce
1-2 tsp hot pepper sauce
2 T packed brown sugar
1 onion, sliced into rings
1 large navel orange thinly sliced


Recipe

Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan.
Combine the garlic, spices, tomato, tomato paste, tomato sauce and brown sugar. Brush the above sauce over brisket, reserving half.
Top corned beef with onion and orange slices. Seal foil over the brisket. Bake at 350 degrees F. for 3 1/2 hours. Open foil and pour remaining sauce mixture over. Bake for 30 minutes longer. Serves 10