Servings: 4
Prep Time: 20 minutes
Cook Time: 95 minutes
Ingredients:
- 4 dried guajillo chiles
- 1 yellow onion, ends removed, peeled and quartered
- 3 cloves garlic, peeled
- 2 tbsp vegetable oil, divided
- juice from 1 orange (¼ cup)
- ¼ cup bourbon
- ¼ cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp finely grated mexican chocolate or bittersweet chocolate
- 2 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano can be substituted)
- kosher salt and freshly ground pepper to taste
- 3-3.5 lbs beef brisket flat half, trimmed to preference
- chopped fresh cilantro for garnish
Procedure:
- Preheat oven to 425°F. Lightly toast chiles in a large dry sauté pan over medium heat just until fragrant but not browned, about a minute. Don’t darken or they will get bitter. Transfer to a cutting board and remove the stems, seeds and membranes.
- Transfer chiles to a medium heat-proof bowl and cover with boiling water. Use a small plate on top of the chiles to fully submerge them. Let hydrate for 15-20 minutes. Add the chiles and ½ cup soaking water to a blender.
- Add the onion and garlic to a foil lined sheet tray. Toss with 1 tbsp oil and roast until charred, 15 minutes, flipping halfway through cooking. Add the onion and garlic to the blender and reserve the baking sheet.
- Add the orange juice, bourbon, vinegar, honey, chocolate, cumin and oregano to the blender. Season with kosher salt and pepper. Blend on medium speed until smooth. Taste and season with additional salt and pepper, if needed. Be careful when blending hot liquids. Wait for ingredients to cool down if using a smaller blender.
- Pat the brisket dry with a paper towel and season with salt. Heat the remaining oil in the pot of a pressure cooker on high, using the sauté function. Add the beef and sear until browned on each side. Turn off the heat.
- Carefully pour the sauce over the meat. Lock on the lid and pressure cook on high for 80 minutes.
- Carefully release the pressure and open the lid. Transfer the brisket to a cutting board and spoon some of the liquid over the top to prevent it from drying out. Let rest for 10 minutes before slicing. Optional: increase oven temperature to 450°F. Transfer the brisket to the reserved baking sheet, fat cap side up. Bake until golden crust forms, about 5 minutes, then rest.
- While the brisket is resting, turn on the sauté function to high and reduce the liquid by half (about 10 minutes). Use a large spoon to skim the fat off the top as the sauce reduces. Stir frequently to prevent burning.
- Slice brisket against the grain and serve with a spoonful of sauce over the top. Garnish with fresh chopped cilantro and corn salad. Enjoy!
Warm Sweet Corn Salad
Servings: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
Ingredients:
- 1 tbsp olive oil
- 1 small shallot, finely diced (2 tbsp)
- 1 garlic clove, minced
- 2 cups sweet corn kernels, frozen or fresh
- kosher salt and freshly ground pepper to taste
- 1 cup halved cherry tomatoes
- ⅓ cup sliced green onions, green parts only (about 3 onion stalks)
- ¼ cup freshly chopped cilantro leaves
- juice from 1 small lime (2 tbsp)
Procedure:
- Heat oil in a large sauté pan over medium heat.
- Add shallot and garlic. Cook until softened and fragrant, about 1 minute. Stir to prevent burning.
- Add corn and stir to combine. Cook until heated through and softened, about 5 minutes. Season with kosher salt and freshly ground pepper to taste. Occasionally stir to prevent sticking.
- Turn off heat. Stir in tomatoes, onions, cilantro, and lime juice. Taste and season with additional salt and pepper, if necessary. Serve immediately. Enjoy!