Southwestern Beef Brisket Recipes

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SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHWESTERN BEEF BRISKET



Southwestern Beef Brisket image

This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

1 fresh beef brisket (3 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
3 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots (1-inch chunks)

Steps:

  • Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SOUTHWESTERN BRISKET HASH



Southwestern Brisket Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons vegetable oil
1 pound small red-skinned potatoes, quartered
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
Kosher salt
12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows
1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows
1 small bunch Swiss chard, stems removed, leaves chopped
2 ounces monterey jack cheese, thinly sliced
4 large eggs
1 avocado, cut into wedges
3 tablespoons packed light brown sugar
1 1/2 tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
1 1/4 cups ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Potato salad and cornbread, for serving (optional)

Steps:

  • Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
  • Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
  • Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
  • Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
  • Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
  • Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
  • Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Nutrition Facts : Calories 630 calorie, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 280 milligrams, Sodium 1231 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 43 grams

SOUTHWEST SHREDDED BEEF BRISKET



Southwest Shredded Beef Brisket image

Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket.

Provided by ChipotleChick

Categories     Stew

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb beef brisket
2 large onions, peeled and sliced
1 quart canned beef broth
4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
2/3 cup olive oil
1/2 cup fresh lime juice
8 ounces monterey jack cheese, cut into 1/4 inch cubes
1/2 cup white wine vinegar
1 1/2 teaspoons salt
2 cloves crushed garlic
1 cup coarsely chopped red onion
3/4 cup minced cilantro
1 head romaine lettuce, separated
3 medium tomatoes, wedged
2 ripe avocados, peeld,pitted,and sliced
5 radishes, sliced paper thin
12 -18 small flour tortillas

Steps:

  • Lay the brisket, fat side up in a large dutch oven.
  • Scatter the onion over it.
  • Pour in broth and add cold water to cover the meat by 3 inches.
  • Set over medium heat and bring to a boil.
  • Cover, lower the heat and simmer, adding additional boiling water as necessary.
  • Total cooking time is approx.
  • 4 hours.
  • (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
  • Pour off and strain broth, reserving 1 1/2 cups.
  • Trim fat from brisket and throw away.
  • Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
  • In a bowl, combine the beef and broth, let stand covered at room temperature.
  • Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
  • Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
  • In a large bowl toss together beef, diced cheese, and chipotle mixture.
  • Add red onion, cilantro, chile strips, and toss.
  • Line a large serving platter with the outer leaves of romaine lettuce.
  • Pile the meat onto the lettuce.
  • Garnish around the meat with the tomato wedges and avocado.
  • Scatter the radish slices all over.
  • Serve with warm tortillas.

SOUTHWESTERN BEEF BRISKET



Southwestern Beef Brisket image

This recipe produces a very tender, wonderful, slightly spicy tasting brisket, serve with mashed potatoes on the side.... great sliced for sandwiches the second day

Provided by Kittencalrecipezazz

Categories     Meat

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 beef brisket (about 3-4 pounds)
salt and pepper (I use seasoned salt)
3 tablespoons oil
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2-1 teaspoon garlic powder or 3 -4 cloves fresh minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
3 medium sweet red peppers, cut into strips
2 cups sliced carrots (cut into 1-in chunks)

Steps:

  • Set oven to 325 degrees.
  • Season beef brisket with salt and pepper.
  • In a Dutch oven heat oil over medium-high heat.
  • Brown beef on both sides; drain.
  • Combine the next 10 ingredients; pour over meat.
  • Cover tightly and bake for 2 hours at 325 degrees F.
  • Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
  • Remove meat and veggies to a serving platter.
  • Skim the fat from top.
  • Reduce the pan juices for gravy.
  • Slice the meat thinly across the grain.
  • Serve with veggies and the pan juices.

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