Southwestern Beef Brisket

Charles made a great brisket the other night.  He went with a southwestern flair and we made some tostados for dinner. I wish I’d taken more pictures and gotten a shot of the tostados too.  Very tender and delicious; this would be wonderful just sliced or served in soft tortilla shells.  In fact I made some breakfast burritos today with some of the leftovers.

Southwestern Beef Brisket

  • 3 pound brisket
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 Tbs ground cumin
  • 2 tsp ground coriander
  • 2 Tbs mexican oregano
  • 4 cup Roma tomatoes ~ cut into quarters
  • 7 – 8 hot peppers; we used 3 jalapeno, 4 tabasco, and 2 serano; fresh from our garden
  • 1 medium onion ~ sliced
  • 1 lime ~ juice
  • fresh cilantro

Season brisket with pepper, salt, cumin, coriander, and mexican oregano.  Place in large baking dish and add tomatoes, peppers, onions, lime juice, and a few sprigs of fresh cilantro.

Cover with parchment paper then foil.  Bake at 325 degrees for about 5 hours.

Enjoy ~ Kimberly


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