I did not have brisket growing up—my mom never prepared it. Brisket was introduced to the consumer market primarily as a way for the meatpacking houses to be able to utilize all parts of the animal. It comes down to adding value. Same thing with flank steak: I can remember when flank steak started showing up in markets in the 1970s and ’80s and the only people in Texas who bought it were Mexican chefs who knew how to take this lesser cut and make it flavorful with an array of spices and marinades. The cultural and culinary traditions of Mexicans living in South Texas crossed over into the mainstream in the 1980s and ’90s with the growing popularity of fajitas, carne asada tacos, stews, and casseroles.
SERVES 6 TO 8
PREP TIME: 5 MINUTES
COOKING TIME: 4½ HOURS
1 (9- to 11-pound) whole brisket
1 recipe Guajillo Pepper Paste (recipe follows)
¼ cup vegetable oil
1 large onion
2 garlic cloves, peeled
3 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 Preheat the oven to 350°F.
2 Rub the brisket all over with the guajillo pepper paste.
3 In a large roasting pan, heat the oil over high heat and sear the brisket for about 5 minutes per side.
4 Cover the roasting pan with foil and cook in the oven for 3 hours and 15 minutes.
5 Transfer the brisket to a stockpot and add enough water to cover the brisket. Add the onion, garlic, bay leaves, vinegar, and salt.
6 Bring to a boil over high heat and boil for 5 minutes. Reduce the heat and simmer for 1 hour.
7 Use two forks to pull the brisket apart and serve.