Beef Brisket Mainade
by ChrisParry
Private Recipe
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INGREDIENTS
- 4 each guajillo chiles ; dried
- 4 cups boiling water
- 1/2 cup cider vinegar
- 1/2 cup low-sodium beef broth
- 8 each garlic cloves
- 1 medium onion ; chopped
- 3 sprigs fresh thyme
- 2 teaspoons dried Mexican oregano leaves
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 3 teaspoons salt
- 2 teaspoons ground pepper
INSTRUCTIONS
1. Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chiles. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
2. Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
3. Sprinkle pepper and remaining 2 ? tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 24 hours.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (665g) | ||
| Recipe Makes: 1 | ||
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| Calories: 79 | ||
| Calories from Fat: 11 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.2g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 320.7mg | 11 % | |
| Potassium 259.1mg | 7 % | |
| Total Carbohydrate 14.5g | 4 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 12.8g | ||
| Protein 3.1g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 79
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