Mexican Brisket and Biscuits

Total Time:
4 hr 20 min
50 min
3 hr 30 min

4 to 6 servings

  • Spice Blend:
  • 1/4 cup kosher salt
  • 1/4 cup packed light brown sugar
  • 3 tablespoons sweet or smoked sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cinnamon
  • Braised Beef:
  • 1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
  • Freshly ground pepper
  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, chopped
  • 2 to 3 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large or 2 medium onions, chopped
  • Kosher salt
  • 2 tablespoons pureed seeded chipotle in adobo
  • 2 tablespoons tomato paste
  • 1 bottle Mexican beer, such as Negra Modelo
  • 2 cups beef stock
  • One 32-ounce can tomato puree
  • 1 package buttermilk biscuit mix
  • Apple-Cabbage Slaw:
  • 1/4 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons superfine sugar or 3 tablespoons honey
  • Juice of 2 limes
  • 1 green apple, peeled and grated
  • 1 small red cabbage, finely shredded
  • 1 red onion, grated
  • Kosher salt and freshly ground pepper
  • 1/2 cup fresh cilantro leaves
  • Preheat the oven to 325 degrees F.

  • For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

  • For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.

  • Meanwhile, bake 12 drop biscuits according to the package instructions.

  • Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.

  • For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.

  • Divide the beef and sauce among plates and serve with the biscuits and slaw.

  • Cook's Note: The beef can be refrigerated in the pureed sauce for a make-ahead meal. Reheat over medium heat, stirring gently. The slaw can be refrigerated until ready to serve.

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