lunch

Slow-Braised Beef Brisket with Fragrant Cilantro-Lime Rice

Name: Slow-Braised Beef Brisket with Fragrant Cilantro-Lime Rice
Ingredients: 400.4 g Beef, brisket, flat half, boneless separable lean only, raw; 87.5 g Rice, white, long-grain, regular, raw, enriched; 60g Coriander (cilantro) leaves, raw; 150g Mexican style diced tomatoes with lime juice & cilantro; 120g Mexican style tomato sauce with peppers, garlic & spices

Nutrition

967

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beef, brisket, flat half, boneless separable lean only, raw400.4 g

Rice, white, long-grain, regular, raw, enriched87.5 g

Coriander (cilantro) leaves, raw60g

Mexican style diced tomatoes with lime juice & cilantro150g

Mexican style tomato sauce with peppers, garlic & spices120g

Instructions

Preheat oven to 300 deg F (150 deg C).

Place the beef brisket in a heavy-bottomed Dutch oven. Pour the Mexican-style tomato sauce with peppers and garlic over the beef. Cover tightly and braise for 3 hours, or until the meat is fork-tender and pulls apart easily with a gentle tug.

While the beef braises, rinse the long-grain rice under cold water until the water runs clear. Cook the rice in a pot with 2 cups of water until fluffy and tender, about 18 minutes.

Once the rice is cooked, fold in the diced tomatoes with lime juice and cilantro, allowing the heat of the rice to bloom the aromatics.

Shred the beef directly into the braising liquid to absorb the spice-infused sauce.

To serve, mound a generous portion of the cilantro-lime rice into a bowl, top with the shredded brisket, and garnish with an extra handful of fresh cilantro for brightness.