Wednesday, April 16, 2014

Brisket Fiesta

                        Makes 8 servings
The combination of ingredients like guajillo chiles, dried Mexican oregano leaves, and lime juice give this dish a Mexican flair perfect for any fiesta!

4                    guajillo chiles
4                    cups boiling water 
1/2                 cup cider vinegar
1/2                 cup low-sodium chicken broth 
8                    garlic cloves
1                    medium onion, chopped
3                    fresh thyme sprigs
2                    teaspoons dried Mexican oregano leaves*
1-1/2              teaspoons ground cumin
1/2                 teaspoon ground cloves
1/2                 teaspoon ground allspice
3                    teaspoons salt, divided
2                    teaspoons ground pepper
1                    (4- to 5-lb.) beef brisket flat 
8                    cups hickory wood chips
2                    large limes, cut into wedges
                 **Garnish: fresh cilantro sprig**

1.          Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chiles. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
2.          Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
3.          Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.
4.           Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250° to 300° (low) heat.
5.            Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.
6.            Remove brisket from marinade, discarding marinade. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. Place pan on unlit side of grill; cover with grill lid.
7.           Grill brisket, maintaining internal temperature of grill between 225° and 250°, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.
8.            Cover with grill lid, and grill, maintaining internal temperature of grill between 225° and 250°, until a meat thermometer inserted into thickest portion of brisket registers 165° (about 1-1/2 hours).
9.             Remove brisket from grill. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.
10.           Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195° (about 2 hours). Remove from grill, and let stand 10 minutes. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving .
Garnish, if desired.
Guajillo chiles and Mexican oregano may be found on the spice aisle of specialty grocery stores or in Mexican markets.
***Dried oregano may be substituted for Mexican oregano.***
Oven-Roasted Fiesta Brisket:
1.           Prepare recipe as directed through Step 3.
2.           Preheat oven to 350°.
3.           Remove brisket from marinade, discarding marinade.
4.           Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan.
5.           Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender.
6.           Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.


  1. This sounds delicious, Nee! Thanks for sharing.

    1. Had a very nice Saturday and decided to fix this for Sunday dinner after church . Thanks for stopping by :)

  2. Good morning Nee, This Brisket looks delicious and that little bit of heat must add to the fabulous flavor of this dish. I like the limes with it, it really does give a Mexican flare to it. Very nice ....Thanks for sharing...
    Blessings...Dottie :)

    1. Good morning Dottie , It's delicious and can be cooked in the oven if so put a pan of water under the brisket and add some liquid smoke . What's so good about this recipe you can add or subtract what you want. You can also do a roast or maybe half or freeze a potion of the brisket . Thanks for stopping by and blessing dear Dottie ...NEE :)

  3. I love spicy stuff! And beef. So you know where I'm going with this comment. ;-) This looks truly delish -- my kind of meal. And reminds me I need to start thinking of Cinco de Mayo!

  4. Hi John , yes , I know where you are headed and it will be wonderful ;-D ... they are getting Cinco de Mayo in full gear after Easter , now there will be some good eats and celebrations going on . Thanks so much for stopping by and a very Happy Easter from my family to yours :)

  5. Dear Nee, What a beautiful brisket!! This is one of my favorites and I have not made brisket in ages. I enjoy all of these flavors.
    Have a beautiful Easter holiday. Blessings dearest. Catherine xo

    1. Hi Catherine , The warm weather makes you want to cook and ear outside . Thanks for sharing :)

  6. Hi Nee,
    I want to join your fiesta! Looks delicious!
    Happy Easter!

    1. Hi Joyce , I would love to have you joined . Happy Easter from my family to yours :)


Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!