Mexican Brisket
Beef Brisket with a Mexican spiced mixture and bake in the oven until very tender. Shred the meat to make savory tacos with flour corn tortillas, avocado, cilantro, and feta cheese. Pair the tacos with a fruit forward Merlot.
Servings 8
Equipment
- heavy large dutch oven with a tight fitting lid I used a large Le Creuset dutch oven
Ingredients
- 1¼ cups dry red wine
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup balsamic vinegar
- 4 tablespoons garlic, minced
- 1 serrano pepper, seeded and minced
- 1/4 cup pure chile powder
- 3 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 2 lbs. white onions, thinly sliced
- 1/3 cup golden raisins
- 2 tablespoons olive oil, for sautéing I use California Olive Ranch global blend
- 4 lbs. center-cut beef brisket, trimmed of fat
- fresh flour & corn tortillas, cilantro sprigs, lime wedges, avocado, and fresh feta cheese
Instructions
- Preheat the oven to 350° F.
- In a blender add the wine, orange juice, balsamic vinegar, garlic, chile powder, serrano chile, cumin, cinnamon, oregano, and salt. Blend until smooth.
- In a heavy large dutch oven over medium-high heat add the olive oil. Season the brisket with salt and pepper. Add the brisket to the dutch oven and sear it until brown, about 5 minutes per side. Transfer the brisket to a plate. Scatter half of the onions and raisins to the pot and place the brisket on top of them. Scatter the remaining onions and raisins on top of the brisket and then pour over the chile mixture, using a spoon to spread the mixture evenly over the meat.
- Cover the pot tightly and place in the preheated oven for about 4 hours or until brisket is very tender. Shred the meat with a fork and mix the meat with the onions and juices.
- To serve; warm tortillas and top them with smashed avocado, shredded meat, cilantro, feta cheese, and a squeeze of lime juice.