Catahoula Brisket In Spicy Beer & Tomato Sauce - cooking recipe

Ingredients

4 -5 lbs fresh beef brisket
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 jalapeno pepper, sliced
1 tablespoon minced garlic
6 roma tomatoes, cut in half lengthwise
1 (32 ounce) can plum tomatoes
1 -2 ounce canned chipotle chile in adobo
salt and pepper
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

Preparation

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 brisket with 3 tablespoons spice mix.
Season flour with 4 tablespoons spice mix.
Dust meat with seasoned flour.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add meat; sear on both sides.
Remove to a platter.
Add remaining 2 tablespoons oil to pan.
When hot, add onions, carrots, jalapeno and garlic.
Cook, stirring occasionally, until onions are caramelized.
Add Roma tomatoes; cook until they break down.
Add canned tomatoes and chipotles.
Season with salt and pepper.
Cook to a stewlike consistency.
Add beer and stock.
Return meat to pot, cover loosely with foil; place in oven.
Roast for 3 to 3 1/2 hours, until tender.
Remove brisket; set aside.
Reduce sauce until slightly thickened, then strain out solids.
Transfer solids to a blender; liquefy with a small amount of sauce.
Mix blended solids back into sauce.
Add vinegar and lime juice.
Adjust seasoning.
Let meat rest for 10 minutes before slicing.
When ready to serve, slice thinly and briefly reheat in sauce.