- Brisket is so often attributed to Jewish delis it’s easy to forget that smoking is not the only option for cooking this tough piece of beef. Slow braised in enough acid produces the most delicious meat to stuff in a fajita. Pile it up with all the veg you used during the braise, some guacamole and salsa and you’ve got yourself a mouth watering piece of heaven.
Once you get it in the oven, you’re basically free until dinner. Remember to wear gloves when you’re working with the hot peppers. The oils from the peppers are difficult to wash off your hands which leaves you vulnerable to getting the oil somewhere you don’t want it like your eyes.
Just before serving, look closely at your meat and you’ll see that the long muscle fibers run parallel to one another. Slice perpendicular to the fibers, [across the grain] so the fibers in the meat become shorter and more tender to chew.
BRISKET FAJITAS – SERVES 4
- 2 yellow or red bell peppers, halved lengthwise
- 6 medium jalapeño peppers, halved lengthwise
- 3/4 cup white balsamic vinegar
- 1/3 cup light brown sugar
- 2 tablespoons Frank’s RedHot Sauce
- 3 tablespoons extra virgin olive oil
- 1 (3-pound) beef brisket
- 1 teaspoon sea salt flakes
- 2 teaspoons freshly ground black pepper
- 2 large yellow onions, sliced
- 8 garlic cloves, peeled and coarsely chopped
- Preheat oven to broil.
- Arrange pepper halves on a parchment-lined baked sheet and broil until well blistered and lightly charred.
- Remove peppers from broiler and place them in a plastic bag to sweat for 15 minutes. Wearing protective gloves, remove skin and seeds from peppers then set peppers aside.
- Stir vinegar, brown sugar, and hot sauce in a small bowl; set aside.
- Heat oil in a large heavy roaster over medium heat. Season both sides of beef with salt and pepper; cook, fat side down, until bottom side is golden brown, 6–8 minutes. Turn and cook until other side is browned, about 4 minutes.
- Remove brisket to a platter then add onion and garlic to pot and saute in rendered fat, reducing heat to low, until lightly browned, 4-6 minutes.
- Remove pot from heat and place beef in pot on top of onions and garlic, fat side up. Pour vinegar mixture, garlic and blistered peppers around the brisket.
- Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter, cover and let cool 10 minutes.
- Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
- Slice brisket across the grain then serve with onions, peppers and reduced pan, warmed tortillas, salsa, guacamole, and sour cream.
THE LOVE: Brisket can be braised 3 days ahead and just kept in roasting pan in fridge.
Stay safe. XO
