lunch

Braised Brisket with Tomatillo-Cilantro Reduction and Warm Corn Tortillas

Name: Braised Brisket with Tomatillo-Cilantro Reduction and Warm Corn Tortillas
Ingredients: 90.2 g Beef, brisket, flat half, boneless separable lean, raw; 367.2 g Tomatillos, raw, husked and diced; 30.0 g ORIGINAL CORN TORTILLA; 14.7 g Coriander (cilantro) leaves, fresh; 0 g MEXICAN STYLE WITH PEPPERS, GARLIC & SPICES TOMATO SAUCE

Nutrition

454

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Beef, brisket, flat half, boneless separable lean, raw90.2 g

Tomatillos, raw, husked and diced367.2 g

ORIGINAL CORN TORTILLA30.0 g

Coriander (cilantro) leaves, fresh14.7 g

MEXICAN STYLE WITH PEPPERS, GARLIC & SPICES TOMATO SAUCE0 g

Instructions

Pat the lean brisket dry and cut into 1-inch cubes. Heat a heavy-bottomed pan over medium-high heat and sear the beef until deeply browned on all sides, about 5-6 minutes.

Add the diced tomatillos and the Mexican-style tomato sauce with peppers and garlic to the pan. Reduce heat to low, cover, and braise for 35-40 minutes until the meat is fork-tender and the tomatillos have broken down into a thick, vibrant sauce.

While the beef braises, warm the corn tortillas directly over a gas flame for 10-15 seconds per side until slightly charred and pliable.

Once the beef is tender, fold in half the fresh cilantro to brighten the sauce.

Plate the braised brisket and sauce alongside the warm tortillas. Top with the remaining fresh cilantro and serve immediately while the sauce is bubbling and fragrant.