Red chile, in my opinion, is delicious in mostly any recipe! But red chile beef brisket (falda en chile rojo) that has braised for 5 or more hours, it’s amazing. The flavors that develop as it braises low and slow on the stove top cannot be duplicated. My dried chile pepper of choice on this day was chile New Mexico! It has a bit of a bite and the results are of a true red chile flavor. And whether you serve it over rice or on a warm tortilla, the deep flavors of that red chile come right through! My intention for this 6 pound beef brisket was to smoke it on our charcoal grill/smoker. But the weather and the schedule does not always allow for a 12 hour session of tending to the outdoor grill. My next favorite way to prepare brisket is low and slow, whether it’s in the oven or braising in a rich sauce on the stove top. If your local market only carries large cuts of brisket, consider splitting it with a friend. Or you can divide it into smaller portions to store in your freezer. The brisket is excellent for carne deshebrada(shredded beef) to be used for tacos or flautas.
Chile Rojo Brisket
Yields 8 Servings
15 chile New Mexico(Chile California or Guajillo can also be used)
1/2 white onion
5 cloves garlic
3 cups water or beef broth
2 teaspoon oregano
1 1/2 teaspoons cumin
1 teaspoon pepper
Pinch of salt
You Will Also Need
3 pounds beef brisket, fat trimmed
chile ancho powder
3 more cups water or broth
Salt and pepper, to taste
Tips~ If using beef broth, go light on the salt. You can always season it after it braises for a few hours.
First, prepare your sauce: Remove the stems and seeds from the dried chiles and place into a large sauce pan. Add the onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Stir halfway through cooking time. Remove from heat and let cool in pan for 20 minutes.
While you wait, slice the brisket into 6 equal chunks. Season lightly with salt, pepper, garlic and chile ancho. Set aside.
Using a slotted spoon or tongs, transfer the chiles, onion and garlic to the blender. Add 3 cups of water or beef broth to the blender. Add oregano, cumin, pepper and salt. Blend on high for a minute straight. Scrape down the sides of blender and blend on high for another minute. Strain, using a wire mesh strainer, into a bowl. Set aside.
In a large pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the beef for 3-4 minutes per side. Remove from pot onto a plate.
In that same pot at medium heat, add the chile sauce from the blender. Stir to scrape off the bits on the bottom of the pot. Add 3 more cups of water ot broth. Bring to a boil. Add the beef back in, making sure it is immersed in the sauce. Cover and cook and a steady simmer for 5 -6 hours or until the brisket if pull apart tender.
Tips~ I like to skim off some of the grease that builds up on top as it cooks. Towards the end of the cooking time, reseason with a little more cumin, oregano, pepper and salt, if needed.
This recipe for red chile beef brisket freezes well! Cool completely and shred the meat. Add the meat and some of the remaining sauce into quart size freezer bags. Flatten to store and remember to label the bags.
A simple Mexican Red Rice topped with red chile beef brisket. Pure comfort foods! Rice recipe, click onto link!