Best 7 New Mexican Beef Brisket Recipes

BRISKET ENCHILADAS

Steps:

• Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker. Next, I like to quickly saute the onions and garlic in the pan drippings. This is another way to add some extra flavor. Add the garlic and onion to the pan drippings, season with salt and pepper, and saute over medium heat for 5 minutes, until the onions are soft. Pour this mixture over the brisket. Pour the beef broth and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Place the lid on the slow cooker and cook on low for 6 hours. After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy. Next, you want to assemble the enchiladas. Mix the pinto beans and refried beans together. Gather a large casserole dish (or two dishes), the brisket, the tortillas, the beans, the cheese, and the chile sauces. If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner or in the microwave. Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom (you can use either the red or the green sauce). One by one, roll up the tortillas with about 1/2 cup of the brisket and about 1/4 cup of the beans. Roll the tortillas and place them in the casserole dish with the seam facing down. Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas, and the green sauce over the other half. Do this so that each enchilada is topped with half red sauce and half green sauce. Sprinkle the cheese over the top. Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown. Garnish with fresh cherry tomatoes and green onion and serve with sour cream on the side.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

NEW MEXICO GREEN CHILE BRISKET STEW

Steps:

• Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
• Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
• Cook the stew on low heat until warmed through, up to 1 hour.

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. 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.

MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN

Steps:

• In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
• Add a pinch of salt and about 8 grinds of black pepper.
• Whisk in the olive oil.
• To a large plastic bag, add the beef brisket.
• Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
• Let the beef marinate for about 8 hours or overnight in the fridge.
• To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
• Let heat over medium high heat.
• Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
• Sear the beef on all sides and remove to a plate to rest for a minute.
• To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
• Stir to combine.
• Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
• Test for seasoning and add any salt and pepper, if needed
• Stir everything to combine and nestle in the seared beef brisket and any juices.
• Pour over the beef broth, making sure it doesn't come over the top of the beef.
• Set the slow cooker to low and cook for about 8 1/2 hours.
• Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
• Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
• Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
• Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
• Enjoy!

NEW MEXICAN BEEF BRISKET RECIPE

Steps:

• PLACE meat in a large, heavy plastic bag. IN a small bowl, combine celery salt, 2 cloves of the garlic, pepper, liquid smoke, and worcestershire. Pour over the meat and seal the bag. Refrigerate for 24 hours, turning bag over several times. REMOVE meat and place on a piece of heavy duty foil, 18x25 inches. Pour marinade over meat and seal the foil. Place in a 10x15 inch baking pan. Bake in a 300 oven for 5 hours. MEANWHILE, remove and discard stems and seeds from chiles. Place chiles in a bowl and pour boiling water over them; let stand until soft about 20 minutes. In a blender, whirl chiles and about half of the soaking liquid (reserve remainder) to make a thick puree. Set aside. IN a 2 quart pan, heat oil over medium heat; add flour and stir until lightly browned. Stir inremaining 2 cloves of garlic, cumin, and oregano. Place a wire strainer over pan. Add pureed chiles, forcing them through the strainer with the back of the spoon; add remaining soaking liquid to help force puree through. Cook stirring until bubbly. Season to taste with salt. REMOVE brisket from oven. Carefully drain liquid; reserve and refrigerate. Spoon chile mixture over meat; top with onion. Reseal foil; continue to bake until meat is tender when pierced (one more hour). LIFT brisket from foil and cut across the grain into 1/4 inch thick slices. Drain chile sauce into a pan. Discard solidified fat from chilled marinade; add marinade sauce to chile sauce and heat over medium heat. Serve meat and sauce in tortillas. Top with lettuce and cheese.