Mexican Style Brisket
Transform your dinner table with the bold, smoky flavors of Mexican Style Brisket, a hearty dish that's perfect for any occasion. This slow-cooked masterpiece features tender, melt-in-your-mouth beef brisket infused with a rich blend of spices, including smoked paprika, cumin, and a hint of cinnamon for a subtle warmth. Chipotle peppers in adobo add a smoky, spicy kick, while fresh lime juice and cilantro brighten the dish with zesty, herbaceous notes. Braised in a flavorful mix of beef stock and diced tomatoes, this brisket is oven-roasted to perfection over several hours, ensuring every bite is bursting with authentic Mexican flair. Serve it shredded in warm tortillas, over rice, or alongside beans for a comforting meal that's as versatile as it is irresistible. Perfect for family dinners, gatherings, or meal prep, this dish is your ticket to restaurant-quality Mexican cuisine at home.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo, chopped
- 2 cups beef stock
- 1 can diced tomatoes (14 oz can)
- 2 tablespoons fresh lime juice
- 0.5 cup fresh cilantro, chopped
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef brisket dry with paper towels and trim any excess fat.
In a small bowl, mix together the salt, black pepper, smoked paprika, ground cumin, dried oregano, and ground cinnamon.
Rub the spice mixture evenly over all sides of the brisket.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the brisket for 3-4 minutes on each side until browned. Remove the brisket and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and chopped chipotle peppers, cooking for another minute until fragrant.
Pour in the beef stock and diced tomatoes, scraping any browned bits from the bottom of the pot.
Return the brisket to the pot, submerging it in the liquid as much as possible.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the brisket for 4.5-5 hours, or until the meat is fork-tender and easily pulled apart.
Remove the brisket from the pot and let it rest for 10 minutes on a cutting board.
Shred the brisket with two forks or slice it against the grain.
Stir the lime juice into the cooking liquid in the pot, then return the shredded brisket to the pot to soak up the flavor.
Garnish with fresh cilantro before serving. Serve with warm tortillas, rice, or beans for a classic Mexican-style meal.
Nutrition Facts
Calories |
4647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.1 g | 322% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 16164 mg | 703% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 11.0 g | ||
| Protein | 546.7 g | 1093% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 387 mg | 30% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 6267 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
