Fiesta Brisket – #southerncomfort

fiesta brisket

Fiesta Brisket – #southerncomfort

Ingredients
4 guajillo chiles or any chiles of your choice
4 cups boiling water
1/2 cup cider vinegar
1/2 cup low-sodium chicken broth
8 garlic cloves
1 medium onion, chopped
3 fresh thyme sprigs
2 teaspoons dried Mexican oregano leaves*
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 teaspoons salt, divided
2 teaspoons ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes, cut into wedges
Garnish: fresh cilantro sprig
Directions
1. Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chiles. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.

2. Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.

3. Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.

4. Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250° to 300° (low) heat.

5. Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.

6. Remove brisket from marinade, discarding marinade. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. Place pan on unlit side of grill; cover with grill lid.

7. Grill brisket, maintaining internal temperature of grill between 225° and 250°, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.

8. Cover with grill lid, and grill, maintaining internal temperature of grill between 225° and 250°, until a meat thermometer inserted into thickest portion of brisket registers 165° (about 1 1/2 hours).

9. Remove brisket from grill. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.

10. Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195° (about 2 hours). Remove from grill, and let stand 10 minutes. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving. Garnish, if desired.

Oven-Roasted Fiesta Brisket: Prepare recipe as directed through Step 3. Preheat oven to 350°. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender. Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices. Prep: 30 min., Cook: 5 min., Stand: 30 min., Chill: 2 hr., Bake: 3 hr.

Read the full recipe here – http://www.myrecipes.com/recipe/fiesta-brisket

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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