Southwest Beef Brisket

Name: Southwest Beef Brisket
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 kgs fresh beef brisket; 4 teaspoons brown sugar; 4 teaspoons canola oil; 1 Tbsp chili powder; 1 Tbsp cider vinegar; 567 grams cans each) diced tomatoes and green chilies; 2 garlic cloves, minced; 1 teaspoons ground cumin; 1 medium onion, sliced; 1 teaspoons salt; 1 serrano pepper, seeded and minced; 473 milliliters water

Southwest Beef Brisket is It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up serrano pepper, tomatoes and chilies, chili powder, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Cut brisket in half. In a large resealable plastic bag, combine the chopped onion, serrano pepper, brown sugar, chili powder, vinegar, garlic, salt and cumin.

Ingredients you will need

Serrano Pepper

Chili Powder

Brown Sugar

Vinegar

Garlic

Cumin

Onion

Salt

Equipment you will use

Ziploc Bags

Add the brisket; seal bag and turn to coat. Refrigerate overnight.

In a pressure cooker, brown brisket in oil on all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Add the water, tomatoes and sliced onion. Close cover securely according to manufacturer’s directions.

Ingredients you will need

Tomato

Onion

Water

Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)

Remove from the heat; allow pressure to drop on its own.

Remove beef to a platter; serve with tomato mixture.

Ingredients you will need

Tomato

Beef

Equipment

Ziploc Bags

Pressure Cooker

Ingredients

Servings:

1kgs

fresh beef brisket 4teaspoons

brown sugar 4teaspoons

canola oil 1Tbsp

chili powder 1Tbsp

cider vinegar 567grams

cans each) diced tomatoes and green chilies 2

garlic cloves, minced 1teaspoons

ground cumin 1medium

onion, sliced 1teaspoons

salt 1

serrano pepper, seeded and minced 473milliliters

water

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Rosemount Grenache-Syrah-Mouvedre G.S.M.. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.

Rosemount Grenache-Syrah-Mouvedre G.S.M.

1997 GSM has a deep crimson appearance and displays intense berry fruit aromas with a deep underlying smokey spice. Savoury oak is also evident, underlying the primary fruit characters. On the palate, the wine displays a fine depth of deep, spicy fruit flavour, rich in cinnamon and liquorice characters with a background of dusty, soft ripe tannins. There is a rich, core of dark fruit and a long finish indicative of a high quality wine with the capacity to age up to ten more years. The wine comprises 50% Grenache, 40% Syrah and 10% Mourvedre.