Ingredients: |
Ingredients: 1 Large Brisket (4-8 lb *)
2 Tbsp. Vegetable Oil (doesn’t have to be exact)
¾ cup water (doesn’t have to be exact)
¾ Lb. Tomatillos (these are usually near the chilies– they look like small, sticky green tomatoes and usually have brown paper-like husks loosely enclosing them – be sure to remove the husks)
1 medium/large yellow onion, cut in half
1 large jalapeno cut in half lengthwise and stem removed
1 bunch cilantro
Salt and pepper
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Directions: |
Directions:Preheat oven to 300 º
Generously season meat with salt and pepper
In heavy roasting pan, heat the oil over moderate heat and brown the meat on all sides
Remove the pan from the heat
Pour water in the bottom of the pan
Dump tomatillos, onion, and jalapeno in pan
Lay half the cilantro bunch over the meat and vegetables
Cover pan tightly with aluminum foil
Cook Brisket in oven for 6-7 hours until fork tender –the longer you cook it the more tender it becomes, test it by cutting off a piece
Remove meat to cutting board
Pour everything left in the pan (vegetables and pan drippings, fyi the cilantro may look kind of ‘crispy’ which is normal) plus the rest of the cilantro into a blender and process until chunky
Slice meat thinly across the grain
Pour sauce over meat or place in pitcher for guests to pour over themselves
Serve with warm tortillas or with rice
*The largest brisket I seem to be able to find is about 4 lbs, so if I am making this for a big group, which is usually the case because it is the perfect recipe for large crowds, then I buy two and cook them as one. If I am making this just for us, a 4 lb brisket is perfect and guarantees us leftovers. There is no need to adjust the quantities of the other ingredients because it is always nice to have extra sauce to serve with chicken, pork, etc.) |
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