Southwest Brisket Dinner From Austin
2 1/2 - 3 hours
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 mushrooms with 1/2 cup boili
ng water in a small bowl. Cover and soak 20 minutes 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 Medium heat 40 seconds
until fragrant. Pound to a coarse powder in a mortar or chop coarsely with a knife.
Season both sides of brisket with pepper and salt. Rub top with 1 teaspoon cumin. Heat oil
in a large roasting pan over Medium-High heat (use two burners if necessary). Brown the
brisket 3 minutes per side. Reduce heat to Low.
Combine wine, tomato paste, orange zest, cinnamon stick and bay leaf with reserved soaking
liquid. Pour around brisket. Add garlic, onion, chiles and mushrooms around brisket.
Cover tightly and bake for 2 1/2 to 3 hours Remove from oven and let stand 15 minutes.
Remove the cinnamon, bay leaf and orange zest from cooking liquid. Puree the chiles, mushr
ooms, onion and garlic with the cooking liquid in a food processor or blender. Season sauc
e with salt, pepper and remaining 1/2 teaspoon cumin.
Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce