Tried something new and wanted to braise some beef brisket! This is my version of Barbacoa!

1 whole side of beef brisket
2 TBS. cumin
2 TBS. chili powder
2 TBS. white pepper
2 TBS. Cayenne
2 TBS. salt
1 TBS. garlic powder

Cut the brisket into thirds and rub the seasoning mix on every inch of the pieces. Gently coat all pieces in wesson oil and sear on all sides to form a nice seared bark. Place seared pieces into a very large 6 inch deep hotel pan, fat caps up, and let rest.

4-5 whole. Pablanos, fire roasted
5-6 whole. Jalapeños
1 whole. Garlic bulb, cleaned of dried skin
1 large can. Crushed tomatoes
2 cans. Fire roast diced chiles
2 whole. Yellow onions, halved and blackend
2 cans. Chiles in adobo
Water filled to just under the fat caps

Blacken the pablano peppers and onion halves on an open flame and throw them in the pan woth the meat. Throw in rest of the ingredients evenly distributed throughout and cover with water to just below the fat cap.

Throw in a preheated oven at 250°F over night or 300° 4-5 hours or the meat starts falling apart.

Goes great in burritos, tacos, enchiladas, tamales, or over rice.

Sauce: remove all meat and fat that floats on top, blend all ingredients left in pan and reduce to create a lovely sauce without losing the flavor of the brisket.

Enjoy!