For the Brisket:

14 cup vegetable oil

2 lb. lean beef brisket

kosher salt and freshly ground black pepper

1 cup finely chopped carrot

1 cup finely chopped celery

1 cup finely chopped yellow onion

5 garlic cloves, peeled

2 cups canned tomato puree

2 tbsp. adobo sauce from a can of chipotles in adobo

14 tsp. ground cumin

14 tsp. dried Mexican oregano

5 thyme sprigs

1 bay leaf       

1 (12-ounce) bottle Mexican beer

For the Tomatillo Salsa:

12 cup cilantro leaves, plus more, finely chopped, for serving

5 medium-to-large tomatillos, husks removed then quartered

2 garlic cloves, peeled

2 jalapeños, stemmed, seeded, and cut lengthwise into 8 strips each

1 small yellow onion, peeled and quartered

1 avocado, halved, pitted, peeled, and cut lengthwise into 12 wedges

8 (5″) corn tortillas, warmed

lime wedge and finely chopped red onion, for serving

Instructions

Make the brisket: Heat the oven to 325°. In a large saucepan, heat the oil over medium-high. Season the brisket with salt and pepper, then add to the pan, and cook, turning as needed, until browned all over, about 12 minutes. Transfer the brisket to a plate and return the pan to medium heat.

Add the carrot, celery, onion, and garlic, and cook, stirring, for 5 minutes. Add the tomato puree, adobo sauce, cumin, oregano, and bay leaf and cook, stirring, for 2 minutes. Stir in the beer, then return the brisket to the pot and pour enough water into the pot to cover the meat and bring it to a boil. Cover with the lid and bake until the brisket is very tender, about 2 12 hours. Transfer the pan to a rack and let the brisket cool in the cooking liquid.

Once cooled, remove the brisket from liquid and shred with two forks. Pour the braising liquid into a blender and puree until smooth. Return the liquid to the pot over medium heat, stir in the shredded brisket, and reheat until warmed through.

Meanwhile, make the tomatillo salsa: In a blender, puree the cilantro with the tomatillos, garlic, jalapenos, yellow onion, and avocado, and season with salt.

Serve the brisket in the tortillas and top with a drizzle of the tomatillo salsa and the red onions, chopped cilantro, and lime wedges.

 

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