Catahoula Brisket in Spicy Beer and Tomato Sauce
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced
1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo
sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Preheat the oven to 350 degrees.
Spice mix: Combine all ingredients; blend
well. You will not need all of the mix. Save
remainder for another use (chili, pot roast,
stews, ribs, pork roast and the like).
Season the brisket with 3 tablespoons of the
spice mix. Season the flour with 4
tablespoons of the spice mix. Dust the meat
with the seasoned flour. Heat 2 tablespoons
of the oil in a large heavy skillet over
medium-high heat. Add the meat and sear on
both sides. Remove to a large plate.
Add the remaining 2 tablespoons oil to the
pan. When hot, add the onions, carrots,
jalapeño and garlic. Cook, stirring
occasionally, until the onions are
caramelized. Add the Roma tomatoes and
cook until they break down. Add the canned
tomatoes and chipotles, then season with salt
and pepper. Cook to a stew-like consistency.
Add the beer and stock. Return the brisket to
the pot, cover loosely with aluminum foil
and place in the oven. Roast for 3 to 3 1/2
hours, or until is tender. To test for
doneness, stick a 2-tined meat fork into the
thickest part of the brisket. Lift the roast. If
the fork will not quite hold the weight of the
meat, it is perfect. Remove the brisket and
reserve.
Reduce the sauce until it is slightly
thickened, then strain out the solids.
Transfer the solids to a blender and liquefy
with a small amount of sauce. Mix the
blended solids back into the sauce. Add
vinegar and lime juice. Adjust seasoning.
Let the brisket rest for at least 10 minutes
before slicing. When ready to serve, slice
thinly and briefly reheat in the sauce.