Thursday, May 3

oven braised brisket...super easy, super juicy!

brisket can be a tricky thing. it's a big and tough piece of meat that takes some finesse. oh, and a bit of time. if your using a smoker, a little supervision is required. i guess that's why i've never had the guts to take on a brisket...until now!

a couple of weeks ago, i saw this recipe on Diners, Drive-ins, and Dives. now, before you roll your eyes, you know you watch it too. there's some really yummy looking food on that show. not to mention, the best food i've ever had has been from diners, drive-ins, and dives.

my recipe is adapted from Cleveland's modern mexican haunt, Momocho. definitely on my list of must eat food! Momocho's brisket is ancho chile and coffee rubbed. i nixed the coffee. i also cut the wine in half. i bet a dark or coffee stout would be great too. i used a new mexico chile powder that i had in the pantry. but, you can find ancho chile powder in any grocery store.


4-5 lb brisket (i buy mine cut and trimmed)
1 cup of red wine (optional)
8 cups of water
1 large onion (sliced)
4 cloves of garlic (minced)
4 tbsp of red chile powder
4 tbsp of salt
1 tbsp of cinnamon
1 tbsp of garlic powder
1 tbsp of onion powder
2 bay leaves
2 tbsp of lard or oil

preheat the oven to 325 degrees Fahrenheit. rinse the brisket and pat dry.

heat a large pan over high heat (i used a cast iron). in a small bowl, mix the red chile powder, cinnamon, garlic powder, onion powder, and 2 tbsp of salt. rub it in into the brisket. keep rubbing it'll stick.

quarter your brisket into even-sized pieces. this will make the searing process easy. add a tbsp of lard/oil to the pan. place the meat in the pan and sear for 2 minutes on each side.

add additional lard/oil if needed and sear remaining brisket pieces.

throw in the water, wine, onion, garlic, bay leaves, and the remaining salt.

cover with foil and place on the middle rack in the oven.

braise for 3-4 hours.

no matter how you slice's delicious!

this brisket was destined for tacos!

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