10 lb. Kobe Brisket
1/2 cup Canola oil
2 Large onions, thickly julienne
16 Garlic cloves
3/4 Bunch of fresh oregano, chopped or 2/3 T. dried
8 Guajillo chilies toasted, seeded & re-hydrated in beef broth for 30 minutes
1T. Cumin
4 cup Beef broth
3 cup Finely chopped tomatoes with juices
1 Bottle Negro Modelo beer
Honey, salt, & pepper to taste
Cooking Instructions
- Season brisket with salt & pepper to taste
- Sear on high heat with canola oil until browned on each side, set aside
- Sauté onions in pan juices until limp, add garlic and cook on medium heat for 2-3 minutes
- Add tomatoes and beer simmer for 5 minutes
- Drain chilies and reserve stock.
- Puree chilies in food processor with oregano, cumin, & enough beef stock to form thick sauce
- Put brisket in baking pan
- Scatter onions, garlic, & tomato over and around meat
- Pour Guajillo chili sauce over brisket and vegetables & add the rest of beef stock
- Lightly season with salt & pepper to taste
- Cover and baste for 3-4 hours at 300-325 degrees until very tender
- Carefully remove brisket & allow to rest in refrigerator until well chilled.
- Strain pan juices & reserve fat & veggies if desired for Mole.
- Reduce skimmed sauce until thickened to a state of delicious-ness
- Finish with honey, salt, & pepper to taste
- Trim off excess fat off brisket and cut into 1/3-1/2” slices against the grain, cover in sauce and reheat at 325o for 30 to 45 minutes until hot
- To make Mole` sauce puree reserved vegetables, with enough beef broth to form thick sauce then add reserved fat as needed to form a thick rich sauce.
Sauce
To serve
Serve saucy brisket with or without Mole’ sauce & enjoy.
