Mexican Brisket Bowl

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Mexican Brisket Bowl

Normally, I’d use fresh garlic and onion, but this recipe is all about making things easy.

  • 2 1/2 lbs beef brisket, cut into 6-7 chunks
  • 2 tsp Diamond kosher salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp ancho chile powder – or cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cooked rice, drained and rinsed canned black beans, sliced avocado for serving
  •  cabbage salad (slivered red and green cabbage, chopped cilantro, minced onion, lime juice to taste, and salt)
  • sliced limes for serving
  • Mexican crema for serving (optional)

Place 1/2 c water and all the spices in the Dutch oven and bring the water and spices to a boil. Add the pieces of brisket and, over low heat, turn them over a few times in the simmering spice/water mixture so that they absorb some of the strong spice mix. Add another 2 1/2 c of water, return the mixture to a boil, then turn the heat down, cover the pot, and simmer the stew for 2-3 hours, or until the meat will pull apart easily with forks.

Recipe brought to you by and Andy and Ann.

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