You will need to start this recipe from Executive Chef David Segovia of Rosas & Xocolate Boutique Hotel in Mérida a day ahead. Most of the first day’s cooking is hand’s off and finishing the dish on the second day will take less than an hour. The recipe can be easily scaled up to serve more if you have a larger piece of brisket.
- Angus beef brisket 300 g
- Brussels Sprouts 100 g
- Cherry Tomatoes 100 g
- Water 3 L
- Dried Oregano 4 tsp
- Red Onion 100 g
- Olive Oil 1 Tbs
- Garlic 1 clove, chopped
- Salt and Freshly Ground Black Pepper to taste
- Xtabentún Sauce 120 ml
- Leek 100 g
- Leek 100 g, chopped
- Onion 100 g, chopped
- Carrot 100 g, chopped
- Chile Pepper 10 g, chopped
- Xtabentún 10 ml
- Reserved Meat Broth
- Pour the water into a large cooking pot. Add the oregano and the brisket and simmer at low temperature for 8 hours until the meat can be detached but is still firm. Remove the brisket to a plate and when cooled a little, refrigerate. Reserve the broth, setting aside half a cup of broth for glazing the vegetable garnish.
- Make the Xtabentún Sauce: Add the chopped vegetables to the meat broth and simmer for 2 hours, strain the broth and add the Xtabentún. Allow it to reduce at a low temperature until thick.
- Wrap the leek in aluminum foil with a little olive oil, salt and pepper, and bake for about half an hour at 425˚F until very tender.
- Meanwhile, in a hot frying pan with a dash of olive oil, seal the cooked brisket on all sides. Add the Xtabentún sauce and at low temperature baste the meat constantly with a spoon until the sauce is reduced and the meat is completely glazed.
- In a hot frying pan put a dash of olive oil and sauté the chopped garlic, Brussels sprouts and the red onion. Add the reserved half cup pf meat broth and allow it to reduce a little, then add the tomatoes and seasoning. Allow to heat through then plate the brisket and roasted leek on top of the glazed vegetables.
If you don’t have access to Xtabentún, substitute Pernod, Ouzo, Anisette or Galliano.