Braised Beef Brisket, Oaxacan Style

Name: Braised Beef Brisket, Oaxacan Style
Yield: Serves 8 - 10
Cuisine: Mexican
Ingredients: 1 tablespoon, black peppercorns; 2 teaspoons, cumin seed; 1 teaspoon, coriander seeds; 1 tablespoon, chili powder; 1 , beef brisket (about 5 pounds), surface fat retained; 3 tablespoons, vegetable oil; 3-5 cups, low-sodium chicken broth; 1 can, diced tomatoes (28 ounces); 2 ounces, dried chile peppers (preferably Pasilla), seeded; , kosher salt; 2 teaspoons, dried thyme; 2 teaspoons, dried oregano; 3 , medium onions, quartered; 1 head, garlic, halved crosswise; , fresh parsley leaves, for garnish

1 comment

Appears in Cook's Illustrated March/April 1995

Main Courses

Mexican

Beef

SERVES8 - 10

TIME3¼ to 4¼ hours

Print

This is a members' feature.