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Southwest Brisket Dinner From Austin
Prep Time:
30 minutes
Cook Time:
2 1/2 - 3 hours
12 - 14 servings

5 pounds beef brisket, trimmed of fat

2 to 3 dried ancho chiles

1 to 2 dried negro chiles

1/4 cup dried porcini mushrooms

1 1/2 teaspoons cumin seeds

2 tablespoons vegetable oil

1/2 cup red wine

2 Tbsp. tomato paste

2 1/2 x 3-inch strips orange zest

1 small cinnamon stick

1 bay leaf

6 cloves garlic, peeled

1 large Spanish onion, cut into 8 wedges


Cover chiles with 2 cups boiling water in a large bowl. Cover mushroom
s with 1/2 cup boiling water in a small bowl. Cover and soak 20 minute
s until softened. Pull stems from chiles and remove seeds. Rinse grit
from mushrooms. Reserve liquids for cooking.
Heat oven to 325 degrees. Toast cumin seeds in a small skillet over Me
dium heat 40 seconds until fragrant. Pound to a coarse powder in a mor
tar or chop coarsely with a knife.
Season both sides of brisket with pepper and salt. Rub top with 1 teas
poon cumin. Heat oil in a large roasting pan over Medium-High heat (us
e two burners if necessary). Brown the brisket 3 minutes per side. Re
duce heat to Low.
Combine wine, tomato paste, orange zest, cinnamon stick and bay leaf w
ith reserved soaking liquid. Pour around brisket. Add garlic, onion, c
hiles and mushrooms around brisket.
Cover tightly and bake for 2 1/2 to 3 hours Remove from oven and let s
tand 15 minutes.
Remove the cinnamon, bay leaf and orange zest from cooking liquid. Pur
ee the chiles, mushrooms, onion and garlic with the cooking liquid in
a food processor or blender. Season sauce with salt, pepper and remain
ing 1/2 teaspoon cumin.
Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce

Nutritional Information

No Nutritional Information Available


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