H-E-B Cooking Connections
5poundsbeef brisket, trimmed of fat,
2 to 3dried ancho chiles,
1 to 2dried negro chiles,
1/4cupdried porcini mushrooms,
1 1/2teaspoonscumin seeds,
21/2 x 3-inch stripsorange zest,
1largeSpanish onion, cut into 8 wedges,
1Cover chiles with 2 cups boiling water in a large bowl. Cover mushrooms with 1/2 cup boiling 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.
2Heat 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.
3Season 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.
4Combine 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.
5Cover tightly and bake for 2 1/2 to 3 hours Remove from oven and let stand 15 minutes.
6Remove the cinnamon, bay leaf and orange zest from cooking liquid. Puree the chiles, mushrooms, onion and garlic with the cooking liquid in a food processor or blender. Season sauce with salt, pepper and remaining 1/2 teaspoon cumin.
7Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce
No Nutritional Information Available