Mexican Brisket

Ingredients

• 3 1/2 lbs beef brisket
• 1 tablespoon coarse salt
• 2 teaspoons fresh ground pepper
• flour (for dredging)
• 1/2 cup vegetable oil
• 3 large carrots, peeled and cut into 2 inch lengths
• 2 medium onions, chopped
• 10 garlic cloves, peeled and minced
• 3 dried chipotle chiles (or canned)
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• 2 quarts chicken stock
• 5 bay leaves
• salt
• 4 scallions, white and light green parts thinly sliced on the diagonal for garnish (optional)

Directions

1. 1

   Preheat oven to 325°F.

2. 2

   Sprinkle the brisket with the coarse salt and pepper.

3. 3

   Dredge in flour to coat and shake off any excess.

4. 4

   In a large Dutch oven heat oil over high heat.

5. 5

   Sear the meat until browned on all sides.

6. 6

   Set aside.

7. 7

   Reduce heat to medium and add the carrots and onion.

8. 8

   Cook,stirring occasionally, until golden brown,8 to 10 minutes.

9. 9

   Add the garlic and sauté 2 minutes longer.

10. 10

    Return the meat to the pan along with all other remaining ingredients except salt and garnish.

11. 11

    Bring to a boil, cover the pot and transfer to the oven.

12. 12

    Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.

13. 13

    Lift out the brisket and place on a cutting board.

14. 14

    Cover with a damp towel.

15. 15

    Pour the broth with vegetables into a tall container and skim off the fat that rises.

16. 16

    Remove and discard the bay leaves and chilies.

17. 17

    Pour the broth and vegetables into a blender or food processor fitted with a metal blade.

18. 18

    Puree until smooth, add salt to taste and strain.

19. 19

    Reheat the sauce.

20. 20

    Slice the brisket against the grain and arrange on a platter.

21. 21

    Pour the warm sauce over it, sprinkle with sliced scallions and serve.