Mexican Beef Brisket

Name: Mexican Beef Brisket
Ingredients: as needed beef brisket; a little oil; 1 white onion; to taste garlic; about 2 cups orange juice; of 2 lime juice; 1 can crushed tomatoes; 500–700 ml beef stock; a few bay leaves; 1 adobo chilli; to taste salt and pepper; to taste cayenne pepper; to taste paprika; to taste coriander seed powder; to taste cumin powder; a pinch five spice; to taste salt; to taste pepper

from Kayden

Ingredients

as neededbeef brisket
a littleoil
1white onion
to tastegarlic
about 2 cupsorange juice
of 2lime juice
1 cancrushed tomatoes
500–700 mlbeef stock
a fewbay leaves
1adobo chilli
to tastesalt and pepper

Dry rub

to tastecayenne pepper
to tastepaprika
to tastecoriander seed powder
to tastecumin powder
a pinchfive spice
to tastesalt
to tastepepper

Instructions

Mix the dry rub spices and massage all over the beef brisket.
Heat a little oil in a pot and sear the brisket on all sides.
Remove the beef. In the same pot, sweat the white onion and garlic until soft.
Deglaze the pot with about 2 cups of orange juice.
Add the lime juice, crushed tomatoes, beef stock, bay leaves, adobo chilli, salt and pepper.
Return the beef to the pot. Simmer until the meat pulls apart easily.
Leave it uncovered and let the liquid reduce until it dries up.

beef
brisket
mexican
slow cook
adobo