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Southwest Brisket Dinner From Austin

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Family-friendly

Quick and easy

Prep Time:

30 minutes

Cook Time:

2 1/2 - 3 hours

Makes:

12 - 14 servings

Ingredients

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 tablespoons 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

Instructions

Cover 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.

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, 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.