Braised Beef Brisket with Traditional Mole
Tender beef brisket slowly simmers until fork-tender, then is served with a rich, traditional mole sauce made with chiles, tomatoes, warm spices, and unsweetened chocolate. Deep, complex, and comforting, this classic Mexican-inspired dish delivers bold flavor and makes an unforgettable centerpiece for a hearty meal.
Category
Beef RecipesAuthor:
Lobel's of New YorkServings
8
Prep Time
45 minutes
Cook Time
2 hours 45 minutes
Cooking Method
Slow-Cooking
ProductSKU
PNMDSSLT-00749|UPBRSK-02926
Ingredients
- 2 teaspoons vegetable oil
- 1 (2 1/2 - 3 1/2 pound) beef brisket, boneless, flat cut
- 1 cup onion, chopped
- 2 teaspoons garlic, minced
- 1/2 cup water
- Mole Sauce
- 2 ancho chiles, dried
- 1 1/2 cups boiling water
- 1/3 cup raisins
- 1 cup onion, chopped
- 1 can diced tomatoes, drained
- 1 corn tortilla, torn into pieces
- 1/4 cup slivered almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dark sesame oil
Directions
- Heat vegetable oil in stockpot over medium heat until hot. Place beef brisket in stockpot
- brown evenly. Remove brisket
- set aside. Pour all but 1 teaspoon drippings, if necessary.Add onion and garlic to stockpot
- cook and stir 3 to 5 minutes or until onion is tender. Stir in water. Return brisket, fat side up, to stockpot
- bring to a boil. Reduce heat
- cover tightly and simmer 2 1/2 to 3 hours or until brisket is fork-tender.To make Mole Sauce, remove and discard stems and seeds from chiles. Pour boiling water over chiles and raisins in small bowl
- let stand for 30 minutes or until chiles are softened. Drain well.Place chiles, raisins, onion, tomatoes, tortilla, almonds, cinnamon, and allspice in food processor bowl or blender. Cover
- process until smooth, stopping and scraping side of container as needed. Set aside.Remove brisket
- keep warm. Skim fat from cooking liquid
- strain out and discard solids. Measure 1 1/2 cups cooking liquid and return to stockpot
- stir in chile mixture, cocoa powder, brown sugar, and salt. Bring to a boil
- reduce heat and simmer 5 to 7 minutes or until heated through and slightly thickened, stirring occasionally. Remove from heat. Stir in sesame oil.Carve brisket diagonally across the grain into thin slices
- season with salt and pepper, as desired. Serve with Mole Sauce.
Recipe Note
Tips: If brisket is too large to brown in stockpot, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat until hot. Place brisket in skillet; brown evenly. Meanwhile, heat remaining 1/2 teaspoon oil in stockpot. Add onions and garlic; cook as directed above. Place brisket, fat side up, over onion mixture. Proceed as directed. | Serving Suggestions: This recipe makes a great base for beef tacos. Shred brisket and serve with Mole Sauce in corn tortillas and your favorite toppings. Blog post: https://www.lobels.com/mole-beef-237
