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Southwest Brisket Dinner From Austin

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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 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.

Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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