Southwestern Brisket

Total Time: 13 hrs 10 mins Preparation Time: 40 mins Cook Time: 12 hrs 30 mins

Ingredients

• Servings: 8
• 2 dried new mexico chiles
• 2 cups boiling water
• 1 tablespoon vegetable oil
• 4 lbs double beef brisket, trimmed
• 2 onions, thinly sliced
• 6 celery ribs, thinly sliced
• 1 tablespoon dry mustard
• 1 tablespoon dried oregano
• 2 teaspoons cumin seeds
• 1 tablespoon cracked black peppercorns
• 2 teaspoons salt
• 1/4 cup all-purpose flour
• 2 cups tomato sauce (i used passata)
• 1/2 cup condensed beef broth (undiluted)
• 1/4 cup red wine vinegar
• 1/2 cup packed brown sugar
• 4 bay leaves
• 2 green bell peppers, thinly sliced
• 1/2 cup parsley, finely chopped

Recipe

• 1 in a heatproof bowl soak the chilies in boiling water for 30 minutes. drain, discard the liquid and stems. pat dry, chop finely and set aside.
• 2 in a large skillet heat oil and brown the meat on all sides then place in crock pot.
• 3 reduce heat of the pan to medium and saute the onions, celery and reserved chili peppers.
• 4 add garlic, mustard, oregano, cumin seeds, pepper and salt to the pan and cook, stirring for 1 minute. sprinkle with flour and cook stirring for 1 minute.
• 5 add tomato sauce, beef broth and red wine vinegar to pan and cook stirring until thickened. stir in brown sugar and bay leaves and pour over the brisket.
• 6 cover and cook on low for 12 hours until brisket is very tender.
• 7 stir in green peppers.
• 8 cover and cook on high for an addiional 30 minutes.
• 9 discard bay leaves.
• 10 slice brisket thinly, or shred, spoon sauce over and serve.