The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Mexican Oven-cooked Brisket =

Mexican Brisket

Bill - Having Mexican food on my mind, here is a magnificent recipe for dead cow meat.

MEXICAN OVEN-COOKED BRISKET
1 (10-pound) brisket
1 bottle white wine
1 thinly sliced onion (small, yellow onions have more taste)
1 sliced green bell pepper (or red, or yellow, or even green chiles)
1/4 Cup picante sauce, or to your own taste
Salt and Pepper to taste (consider mixing cayenne and ground black)

Place brisket in a large glass or stainless steel container.  Pour wine over meat and marinate, covered and refrigerated, 24 hours, turning occasionally.  Remove brisket from marinade and place in a roaster pan. Pour marinade over meat, and add onion, green pepper, picante sauce, salt and pepper.  Cover and cook at 275 deg. for 7 to 8 hours or until tender. When brisket is done, remove to serving platter. Pour off liquid and serve as a sauce.

This recipe came from the Texas Department of Agriculture.  They recommended a brisket not less than 8 pounds.  They say the smaller briskets usually come from young animals and do not have the maturity for a juicy, flavorful piece of meat.  Because of its source, (the Ag Dept.) the Flat Possum Test Kitchen was dubious and therefore performed extensive trials before giving this recipe the OK. Our skillful chefs determined that a brisket baked low and slow at 275 degrees will yield up to 17% more meat than one cooked at 450 degrees.

Dad

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