Barbacoa Slow Cooked Brisket with Chipotle and Clementine

We usually reserve Mexican meals for the weekend when there is more time for prep and they can be accompanied by a good "Marg". But if you're around the house it really doesn't take too much to slow cook.

This dish has a lot of depth and glorious richness, which is a delight on its' own...but to me Mexican is all about the additional elements that lift and layer it as well.

A bit of lime here, an onion there, couple kernels of corn..some tangy feta, coriander..just be inventive and keep it coming so you end up like some crazy flavour archaeologist...your taste buds are the tools.

Yield: 6

Author: The Salty Chilli

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Barbacoa Slow Cooked Brisket with Chipotle & Clementine

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

For the Brisket

• 5-2 kg (4 lbs) Brisket
• 1 Tablespoon vegetable oil
• 2 Cups/475 ml chicken stock
• 2 Cups/475 ml beef stock
• 1/4 Cup apple cider vinegar
• 2 Medium onions sliced
• 8 Garlic cloves smashed
• 2 Teaspoon oregano
• 1/2 Teaspoon ground clove
• 2 Teaspoon cumin seeds
• 2 Chipotle in adobo
• 2 Clementines or 1 small orange
• 3 Bay leaves
• Sea salt

For Later

• 2 Tablespoon tomato paste
• Bunch coriander stems
• 1/2 Lime

Instructions

1. Cut the beef into aprox 4 large chunks and season well.
2. Heat the oil in a Dutch oven on medium and sear the beef for 7 minutes on each side. Set aside.
3. Add the  onion and garlic and cook down until soft.
4. Add the cumin, clove, oregano chipotle sauté for 1-2 minutes. Add stocks, vinegar and bring to a boil then simmer. Blitz the sauce with a hand blender, add the Clementine juice and throw the skins into the pot. Nestle the beef in, tuck the bay leaves in between the pieces, cover and simmer for about 4 hours or until pull apart tender.
5. Take beef out, add the tomato paste, lime juice and coriander stems- then reduce on med high until desired sauce consistency.
6. Add beef back in pulling it apart.
7. Top with loads of garnishes such as pickled onion, coriander, salsa fresca and sour cream. 
8. Serve with rice or warm tortillas. 

Notes:

You can also add 1-2 soaked ancho or guajillo chilli for more depth and heat to the sauce along with the chipotles.

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