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Brisket Diablo (M, TNT)
Source: Self
Serves: 12

2 tsp. guajillo peppers (If you can't find these you can substitute with any hot peppers)
2 tsp. arbol peppers
2 tsp. serrano peppers (I use them for flavor, fairly mild)
2 tsp. habanero peppers
2 tsp. jalapeno peppers (fairly mild)
2 tsp. crushed red peppers
2 tsp. Cajun seasoning mix
1 tsp. cumin
1 tsp. mustard seed
1 tsp. Italian seasoning
1 tsp. coriander

1 5-pound brisket
4 cups beef stock
2 cups chopped onion
1 cup chopped mango (green bell pepper)
1 cup white wine
1 cup red wine
5 tbsp. balsamic vinegar
4 bay leaves
1/4 cup honey

Mix the seasonings together in a small bowl and rub into each side of the brisket well (This breaks down the fiber in the meat to create tenderness). Cover and refrigerate overnight.

Remove the brisket from the refrigerator and let set at room temperature for 2 hours. Preheat the oven to 425°F.

Place the brisket in a large roasting pan and roast uncovered for 30 minutes. Turn the meat over and add one half cup of the stock and cook until the meat is fairly tender, checking now and then to see that it doesn't burn, about 1 hour. If the meat starts to stick hard to the pan add another one half cup of the stock.

Remove pan from the oven and turn heat down to 350°F. Remove the meat and place the pan on top of the stove over high heat. Stir in the onions, mango (green bell peppers), wine, vinegar, and bay leaves. Scrape the bottom of the pan and cook for 6 minutes. Stir in 3 cups of the stock and 1/8 cup of the honey. Scrape the pan bottom and bring to a simmer. Return the brisket to the pan and roast, turning the meat once or twice, until tender, about 1 to 1-1/2 hours.

Remove the pan from the oven and place over the top of the stove over high heat. Remove the meat and cut it against the grain in thin slices. Return the slices to the gravy in the pan. Reduce the heat and simmer until very tender and the sauce is thick and dark red brown, about 45 minutes to one hour. Stir in the remaining 1/8-cup honey and remove from the heat.

Posted by Lucretia Miller-Brennan

Nutritional Info Per Serving: N/A