Braised Brisket with Southwestern Spices

I have a HUGE crush on Southwestern cuisine.  I think of cowboys and campfires, lassos and horses--an open field with roaming cattle.  I like to picture a big cast iron pot on an open flame, simmering with meat along side vegetables and beans--and a hungry cowboy waiting patiently for his meal after a long day.

Typically known for food that has been influenced by our wonderful neighbor Mexico, Southwestern cuisine involves the use of chiles, spices, and braised meat.  Instead of using cuts of meat like the head, ears, or feet in these braises that's typical in Mexico, Southwestern cuisine revolves around larger cuts of meat such as beef brisket or pork butt/shoulder.  

I made this recipe of braised brisket in honor of Rumi's 1st birthday.  A true "cowboy" sort of meal for friends and family.  The spread was turned into a taco bar with home made salsas (roasted tomatillo and spicy cilantro-onion), home made pickled carrots and onions, lots of cilantro and limes and a strawberry cake topped with a #1 candle for many wishes to come true.

For 8 pounds of Brisket (about 3 cuts) you will need:

A head of celery (roughly chopped)

2 onions roughly chopped

1 pound of carrots roughly chopped

1 red bell pepper roughly chopped

1 green bell pepper roughly chopped

1 lime, sliced in half

1 serrano

2 dried pasilla peppers

1 bulb of garlic (whole, not peeled)

1 bottle of beer (preferably Modelo negra, but I had an IPA on hand) *you can substitute beef broth or just water.

1 can of tomato paste

3 chipotle peppers from a can

For the Rub:

1 1/2 tablespoon New Mexico Chili powder

1 tablespoon Paprika

1 1/2 tablespoon Cumin

2 tablespoons Salt

A few turns of fresh cracked pepper

Rub these spices all over the brisket and let it marinate overnight or for at least 2 hours.

Heat 2 tablespoons of oil in a pan (preferably the pot you will be braising in, but a pan will do if you plan on putting it in the slow cooker) and sear both sides of the brisket starting with the side with a slab of fat on it.  And don't feel obligated to remove that fat as it adds body and flavor to the braise.  

Next:
Sautee all the vegetables in small batches for 2 minutes.  During your last batch, add the tomato paste and chipotle peppers and mix it in.  Deglaze with the beer and then add the meat and vegetables in layers into your pot.

Cover with a little more water if necessary.  About mid-way in the pot. Cover and braise in the oven for at least 6 hours at 275 degrees. Or until the meat is tender and falls apart.

It should look like this when it is ready to be cut into shredded pieces.
Using tongs, gently place the meat on a clean sheet pan.  Toss all the other veggies (or snack on them as I did).
SAVE THE LIQUID!!!
On medium high heat, reduce the liquid by half and add a little honey to it (optional).  The honey adds a touch of sweetness to the spicy sauce.  

On a clean cutting board, remove the fat on the under side and cut the meat into small shredded cubes.  Pour most of the reserved juices that have been reduced on top.

And here it is: braised brisket with Southwestern spices.
Eat it as taco meat, burrito meat, "sloppy joe", layered into nachos, served with rice and beans or jalapeno corn bread. Just remember to eat it like a COWBOY :)