Catahoula Brisket in Spicy Beer & Tomato Sauce
🕒 Cook Time: 3 hours 30 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 3 hours 50 minutes
🍽️ Servings: 4-5 servings
Description:
Indulge in the tantalizing flavors of Catahoula Brisket in Spicy Beer & Tomato Sauce, a mouthwatering recipe that promises a fusion of bold spices and tender beef, all simmered to perfection. Ideal for weeknight dinners or special occasions, this dish will surely become a family favorite.
Ingredients:
- 4-5 pounds beef brisket
- 1 1/2 cups flour
- 4 onions
- 3 carrots
- 2 cloves garlic
- 1 cup Roma tomatoes
- 1 cup plum tomatoes
- 1 chipotle chile in adobo
- 6 cups beer
- 1 cup red wine vinegar
- 1-2 tablespoons lime juice
- Spice mix:
- 3 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 tablespoon cinnamon
- 1 tablespoon lime zest
Instructions:
-
Preheat the Oven:
Preheat your oven to 350 degrees Fahrenheit, ensuring it’s ready for the culinary journey ahead. -
Prepare the Spice Mix:
In a small bowl, combine all the ingredients listed under “Spice mix” and blend them well. Remember, you won’t need all of the mix, so save the remainder for other delightful recipes like chili, pot roast, stews, ribs, or pork roast. -
Season the Brisket:
Sprinkle the brisket generously with 3 tablespoons of the spice mix, ensuring each inch is coated with flavor. -
Prepare the Flour Mixture:
Season the flour with 4 tablespoons of the spice mix. Dredge the seasoned brisket in the flour mixture, coating it evenly. -
Sear the Brisket:
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the brisket on both sides until golden brown. Once seared, transfer the brisket to a platter. -
Prepare the Vegetables:
In the same skillet, add the remaining 2 tablespoons of oil. When hot, add onions, carrots, jalapeno, and garlic. Cook, stirring occasionally, until the onions caramelize and the vegetables release their aroma. -
Add the Tomatoes:
Incorporate the Roma tomatoes into the skillet and cook until they break down and meld into the aromatic mixture. -
Introduce the Chipotles:
Add the canned tomatoes and chipotle chile in adobo to the skillet, infusing the dish with a rich and smoky flavor. Season the mixture with salt and pepper to taste. -
Create the Sauce:
Cook the mixture until it reaches a stew-like consistency, then pour in the beer and stock. Return the seared brisket to the pot, covering it loosely with foil, and transfer it to the preheated oven. -
Roast to Perfection:
Allow the brisket to roast for 3 to 3 1/2 hours, or until it reaches a tender, melt-in-your-mouth texture. -
Rest and Strain:
Once cooked, remove the brisket from the oven and set it aside to rest. Meanwhile, reduce the sauce until slightly thickened, then strain out any solids. -
Blend and Adjust:
Transfer the strained solids to a blender and liquefy them with a small amount of sauce. Mix the blended solids back into the sauce, then add the red wine vinegar and lime juice. Adjust the seasoning to your preference. -
Slice and Serve:
Allow the brisket to rest for 10 minutes before slicing it thinly. When ready to serve, briefly reheat the slices in the flavorful sauce, ensuring each bite is infused with the rich and spicy essence.
This Catahoula Brisket in Spicy Beer & Tomato Sauce is a culinary masterpiece that combines the rustic charm of slow-cooked beef with the vibrant flavors of chipotle and spices, making it an irresistible dish for any occasion. Enjoy the hearty goodness and savor the moment with loved ones around the dinner table.
