Imagine sinking your fork into a tender piece of brisket that's been slow-cooked to perfection, infused with a deep, smoky flavor from the pasilla peppers, and sweetened with just the right touch of caramelization. Chef Pati Jinich, the renowned host of the PBS series "Pati's Mexican Table," offers a delightful recipe that marries the robust taste of Mexican spices with traditional Texas barbecue techniques. This caramelized pasilla brisket isn't just food; it's a culinary experience that tantalizes your taste buds with each bite.
Ingredients for Caramelized Pasilla Brisket
To start your culinary journey, gather the following ingredients:
- Brisket: 4-5 pounds, trimmed of excess fat
- Pasilla chiles: 6 dried, stemmed and seeded
- Garlic: 5 cloves
- Onion: 1 small, chopped
- Chicken or beef broth: 2 cups
- Vinegar: 1/4 cup apple cider vinegar
- Sugar: 1/4 cup
- Cumine seeds: 2 teaspoons
- Kosher salt: 1 tablespoon
- Black pepper: 1 tablespoon freshly ground
- Vegetable oil: for searing
Steps to Cook Caramelized Pasilla Brisket
- Prepare the chiles: Heat a dry skillet over medium heat. Add the pasilla chiles, turning them until they become fragrant and slightly puffed, about 2 minutes per side. Once done, soak the chiles in hot water for 15 minutes to rehydrate.
- Marinate the brisket: While the chiles soak, season the brisket generously with salt and pepper. Let it sit at room temperature to allow the seasoning to penetrate.
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Create the sauce:
- Drain the chiles, reserving the soaking liquid.
- Combine the chiles, garlic, onion, vinegar, sugar, cumin seeds, and 1 cup of broth in a blender. Blend until smooth, adding more broth if necessary to achieve a saucy consistency.
- Marinate: Place the brisket in a large container or zip-top bag and pour the chile sauce over it. Seal and refrigerate overnight to let the flavors meld.
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Preheat and Cook:
- Remove the brisket from the refrigerator about an hour before cooking to bring it to room temperature.
- Preheat your oven to 300 degrees Fahrenheit.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Remove the brisket from the marinade (reserving the sauce), sear it on all sides until browned, about 4 minutes per side.
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Braising:
- Place the seared brisket back into the pot. Pour the reserved marinade over it, adding enough broth to cover the meat.
- Bring the liquid to a simmer, cover the pot, and transfer it to the oven.
- Cook for about 3 to 3.5 hours or until the brisket is fork-tender.
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Caramelize:
- Once tender, remove the brisket from the pot and set it aside. Skim off any excess fat from the braising liquid.
- Transfer the liquid to a saucepan. Cook on high heat, stirring often until it reduces and thickens, becoming caramelized, which should take about 15-20 minutes.
- Serve: Slice the brisket against the grain. Drizzle with the caramelized sauce, and serve hot with your favorite sides.
🔔 Note: Allowing the brisket to marinate overnight not only imparts a profound flavor but also tenderizes the meat, making your dish more enjoyable.
🔔 Note: For a smokier taste, you can grill or smoke the brisket for a short period before braising it in the oven.
🔔 Note: If you want an even sweeter sauce, you can add a tablespoon of honey or molasses when reducing the sauce.
To sum up, this recipe for caramelized pasilla brisket by Pati Jinich is a perfect blend of Mexican spices with the low and slow cooking technique that yields incredibly tender and flavorful brisket. Each component plays a crucial role; from the rich pasilla peppers that give a smoky depth to the caramelized sauce that adds a sweet and slightly tangy note, this dish is a testament to the harmony of flavors. Whether for a family dinner or a special occasion, this brisket promises to be a crowd-pleaser, inviting everyone to delve into a dish that's both comforting and exciting.
How long does it take to cook the brisket?
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The brisket cooks for about 3 to 3.5 hours in the oven, but remember the preparation and marinating time will add several more hours to the total time.
Can I use other types of chiles for this recipe?
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Absolutely! While pasilla chiles give a unique flavor, you can substitute with other dried chiles like ancho, chipotle, or even a blend for different taste profiles.
What are some good side dishes to serve with this brisket?
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Pati Jinich often suggests traditional Mexican sides like grilled vegetables, Mexican rice, or a fresh coleslaw to complement the rich flavors of the brisket.
Can the brisket be made ahead of time?
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Yes, you can braise the brisket a day in advance, chill it overnight, and slice it just before reheating and caramelizing the sauce for serving.
What makes the brisket tender?
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The slow cooking process, especially braising, breaks down the collagen in the meat, making it tender. Marinating overnight also helps in tenderizing.
