Imagine a dish so tender it practically melts in your mouth, packed with bold Mexican flavors that transport you straight to a cozy kitchen south of the border. This Braised Brisket with Salsa Verde is not just a recipe—it's a culinary journey that transforms an ordinary cut of meat into a spectacular feast that will have your family and friends begging for seconds. Get ready to elevate your cooking game with this mouthwatering, foolproof recipe that combines the rich, deep flavors of slow-braised beef with the tangy kick of salsa verde.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 4 lbs beef brisket
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup salsa verde
- Salt and pepper to taste
Instructions
- Remove brisket from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and generously season both sides with salt and pepper.
- Preheat oven to 325°F (165°C). Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Sear the brisket for 4-5 minutes on each side until a deep golden-brown crust forms. Remove brisket and set aside on a plate.
- In the same pot, reduce heat to medium and add sliced onions. Sauté for 5-6 minutes until they begin to soften and become translucent.
- Add minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Return brisket to the pot, placing it on top of the onions. Pour beef broth and salsa verde around the meat, ensuring it's partially submerged.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for approximately 3 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- Remove from oven and let rest for 15-20 minutes before slicing against the grain.
- Serve slices of brisket with the braising liquid and onions, accompanied by additional salsa verde on the side.
Tips
- Temperature is Key: Always bring your brisket to room temperature before cooking to ensure even heat distribution and more consistent results.
- Pat the Meat Dry: Use paper towels to remove excess moisture from the brisket before seasoning. This helps achieve that perfect golden-brown sear.
- Don't Rush the Braising: Low and slow is the mantra for tender brisket. The 3-hour cooking time allows the tough connective tissues to break down, creating melt-in-your-mouth meat.
- Slice Against the Grain: When cutting the brisket, always slice perpendicular to the muscle fibers to ensure maximum tenderness.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance and reheat before serving.
- Customize Your Salsa Verde: Feel free to adjust the heat level of your salsa verde to suit your personal spice preference.Pro Tip: Let the brisket rest after cooking to allow the juices to redistribute, ensuring each slice is incredibly juicy and flavorful!
Nutrition Facts
Calories: 416kcal
Carbohydrates: 5g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
