Mexican Beef Brisket

3 1/2 pounds beef brisket
1 tblspn coarse salt
2 onions, sliced
10 garlic cloves, peeled & minced
3 dried morita chiles
2 tblspn tomato paste
2 tspn ground pepper

Flour for dredging
1/2 cup vegetable oil
3 carrots, peeled and slice through 2-inch lengths
1 tblspn dried oregano
2 quarts chicken stock or water
5 bay leaves
Salt to taste
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish
Preheat oven to 325° F. Sprinkle the brisket with the 2 tspn ground pepper & 1 tblspn coarse salt. Dredge in flour to coat and cast off any excess. Heat oil over high heat In a large Dutch oven. Sear the meat till browned on all sides. Reduce heat to moderate & add the carrots & onions. Cook, stirring occasionally till golden approximately 8 - 10 mins. Add the garlic & saute two mins longer. Bring back the meat to the pan along with all ingredients except salt & garnishes. Add to a boil, cover the pot & remove to the oven. Bake about 2 1/2 hrs, or till the meat slips off a fork when pierced. Take up brisket & put on a cutting board. Binding with a damp towel. Pour the broth with vegetables into a tall container & skim the layer of fat that rises. Take out & discard the bay leaves & chiles. Pour the broth & vegetables into a blender. Puree till smooth, add salt to taste & strain. Cut brisket against the grain & arrange on a platter. Pour the warm sauce and sprinkle with sliced scallions. Good Luck & Have a nice Day!

Does Pepsi taste better than Coke? Answer now and get $10!  

Your Lobster Dinner is on us  

Save the Next Time You Purchase a Fried Chicken Family Meal