Juicy and full of flavor, when properly cooked brisket is tender and delicious and lends itself to a wide variety of sauces and seasonings. This version, which relies on New Mexico chiles for its rich, tangy taste, is mildly piquant and can be enjoyed by all family members. If you prefer a spicier version, add 1 to 2 finely chopped jalapeño peppers, along with the green bell peppers. We like to serve this over piping hot mashed potatoes.

Southwestern Brisket

Makes 8 Servings

Preheat the oven to 325°F


2                    dried mild New Mexico Chile peppers (See tips below)

2 cups            boiling water

1⁄2 cup           beef broth     

1⁄4 cup           red wine vinegar     

2                    onions, quartered   

6                    stalks celery, cut into 3-inch lengths

2                    green bell peppers, seeded and quartered

6                    cloves garlic 

1 tbsp             oil       

4 lbs               double beef brisket, trimmed         

1 tbsp             dry mustard  

1 tbsp             dried oregano          

1 tbsp             cracked black peppercorns           

2 tsp               ground cumin (see tips below) 

1 tsp               salt     

1⁄4 cup           all-purpose flour      

1 can(28 oz) diced tomatoes,drained

1⁄2 cup           packed brown sugar           

4                     bay leaves    

1⁄2 cup           finely chopped parsley      


1.         In a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Transfer to work bowl fitted with metal blade. Add beef broth and vinegar (see Tips, left). Purée and set aside.

2.         In clean work bowl fitted with metal blade, pulse onions, celery, bell peppers and garlic until finely chopped, about 30 times, stopping and scraping down sides of the bowl once or twice. Transfer to a bowl. (See tips below)

3.         In a Dutch oven, heat oil over medium-high heat. Add brisket and brown well on both sides. Transfer to a platter and set aside.

4.         Reduce heat to medium. Add onion mixture to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add mustard, oregano, peppercorns, cumin and salt and cook, stirring, for 1 minute. Sprinkle with flour and cook, stirring, for 1 minute.

5.         Add tomatoes and reserved chile mixture and cook, stirring, until thickened. Stir in brown sugar and bay leaves. Return brisket to pan and bring to a boil. Cover and bake in preheated oven until meat is very tender, about 2 hours. Discard bay leaf. To serve, slice brisket thinly across the grain and place on a deep platter. Spoon sauce over top and garnish with parsley. (See tips below)



  • Be aware that dried New Mexico chiles come in both mild and hot versions. We tested this recipe using the mild variety. Hot ones would produce a very spicy result.
  • To save washing the work bowl and blade, complete Step 2 immediately after you have set the chiles aside to soak and transfer the mixture to a bowl. Then once the chiles are reconstituted, you can add them to the same work bowl along with the beef broth and vinegar.
  • For the best flavor, toast and grind cumin yourself. To toast cumin: Place seeds in a dry skillet over medium heat, and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.
  • You can cook the brisket the day before you intend to serve it. Cover and refrigerate in the sauce. When it is cold, spoon off the accumulated fat, which has congealed on top of the dish. Transfer meat to a cutting board, slice it very thinly and place in an ovenproof serving dish. Add remaining sauce. Cover and cook in 350°F (180°C) oven until hot and bubbling, about 30 minutes.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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