Braised Brisket In Chipotle Onion Sauce Recipes
BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE
Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
Provided by Claudia
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g
BRAISED BRISKET IN CHIPOTLE ONION SAUCE
Make and share this Braised Brisket in Chipotle Onion Sauce recipe from Food.com.
Provided by riffraff
Categories Meat
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set aside shallow roasting pan just large enough to hold meat or use heavy-duty foil to make close baking space for meat and set in larger pan.
- Combine garlic with brown sugar, cumin and salt. Rub mixture over surface of meat.
- Spread half of sliced onions in pan or on foil. Place meat on top. Scatter remaining onions over meat.
- Puree chili sauce with chipotles; spoon over meat and onions. Pour ¼ cup water around meat (not on it). Cover tightly with foil.
- Bake 3 hours. Remove top piece of foil; continue baking until meat is tender, 1 to 2 hours longer. Cool, then cover and refrigerate up to 3 days.
- To reheat, remove fat from meat and onions. Reserve small cluster of onions for garnish. Transfer remaining onions and pan juices to processor or blender. Puree until smooth. Use sharp knife, preferably electric, to slice meat across grain into thin slices. Arrange slices in shallow casserole. Spoon on some sauce; arrange reserved onions on top. Reheat, covered, in 350-degree oven, for 35 minutes. Reheat remaining sauce separately.
- Serve hot, drizzling with more sauce and passing the rest.
Nutrition Facts : Calories 782.2, Fat 61.6, SaturatedFat 24.8, Cholesterol 167.8, Sodium 639.7, Carbohydrate 14.1, Fiber 1.7, Sugar 6, Protein 40.5
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