Who doesn't love Mexican inspired seasonings and flavors? For the recent Cinco de Mayo, I decided to incorporate the flavors into a beef brisket. I was lucky enough to make this on the indirect grill, but easily could adapt it to oven roasting, like we typically make beef brisket. Either way works, understanding that brisket is typically tougher and needs that slow roasting in juices and/or prolonged indrect grill with slicing of the meat thinly. Compare the meat to your usual corned beef brisket preparations for example.
So, here's the recipe and remember, if it's a chilly Spring day when you decide to make this, you can use the oven preparation. Here's a picture of the brisket with the marinade on, before cooking.
Mexican Inspired Beef Brisket
Beef brisket- about 3 lbs.
Place brisket in a glass /Pyrex baking dish .
1 can (14.5 oz) Rotelo diced tomatoes and green chilis
1/3 cup Salsa Verde
2 Tbsp. lime juice (can sub. Lemon juice if lime not available)
1 tsp. dried, minced onion
½ tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
Pour the marinade over the brisket, cover with plastic wrap and refrigerate for a few hours.
You can either roast or grill.
To Roast: replace the plastic wrap with aluminum foil, bake covered for 2-3 hours at 325 degrees until tender.
To Grill: remove brisket from marinade and place in the middle of a preheated grill, if gas--using the outer grill bars, middle off, or--if charcoal, then set up for typical indirect grilling using a kettle grill. Close cover and “indirect” grill until internal temperature reaches 145 degrees about 2 hours.
I served this with refried black beans, a garlic vingarette green salad and topped with the typical trio of guacamole, red salsa and sour cream (ok -I used Greek plain yogurt).