Cristina Cooks: Susan Feniger's Chipotle Glazed Beef Brisket
All Recipes Courtesy Susan Feniger Serves 6
Chipotle Glazed Beef Brisket Ingredients: • 3½ pounds beef brisket
• 4 tablespoons paprika • 2 teaspoons salt • 1 teaspoon white pepper • ¼ cup all-purpose flour • ½ cup vegetable oil or chicken fat • 2 medium onions, sliced • 4 carrots, peeled and sliced • 2 celery stalks, sliced • 2 tablespoons tomato paste • 3 bay leaves • 1 teaspoon dried thyme • ½ teaspoon cracked black pepper • Salt to taste • 3 quarts water
Preheat oven to 350 F. Trim the excess fat off the brisket. Sprinkle meat generously with paprika, salt, and pepper. Spread flour on a large platter and dip brisket to evenly coat.
Heat oil in a large Dutch oven over high heat. Brown meat on all sides until crusty. Remove from pan and reserve. Add onions, carrots, and celery, and cook until golden, about 5 minutes. Add tomato paste and cook 2 minutes. Add remaining ingredients and meat, and bring to a boil. Cover and transfer to oven. Bake 1-2 hours on each side or until the meat slip easily off a fork.
Transfer to cutting board and set aside to cool. When cool enough, refrigerate till the next day. When cooled trim off most of the excess fat and cut the brisket across the grain into 3 inch by 1 inch slices. When you are ready to serve in a cast iron pan or a heavy bottom pan , with a small amount of butter, brown both sides of the meat till crispy and golden. Then with the chipotle honey orange glaze (recipe below), brush both sides and put in a 375 degree oven till warm through.
Serve with apple sauce and horseradish cream (recipe below)
Save broth for a delicious soup with leftovers.
Orange Chipotle Honey Glaze Ingredients: • 2 cups fresh Orange juice
• 1 cup chipotle salsa • ½ cup honey
Reduce orange juice in half, add chipotle salsa (recipe below) and honey, continue to cook at a simmer for about another 10 minutes till you get a nice glazing consistency.
Chipotle Salsa Ingredients: Makes 6 cups
• 4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed • 8 ripe Roma tomatoes, cored • 12 garlic cloves, peeled • 2 quarts of water • 2 tablespoons salt • ½ teaspoon freshly ground black pepper
Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one third and the tomato skins should be falling off. Set aside to cool.
Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
Horseradish Cream Ingredients: Yield: ½ cup
• ½ cup sour cream • 2 Tbl prepared horseradish • ¼ lemon, juiced • ¼ tsp salt • 2 Tbl chopped parsley