Lunch · Mexican · 15 min
Slow-Braised Beef Brisket with Fragrant Cilantro-Lime Rice
- Calories
- 967
- Protein
- 95g
- Carbs
- 91g
- Fat
- 24g
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
Method
- 01Preheat oven to 300 deg F (150 deg C).
- 02Place 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.
- 03While 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.
- 04Once the rice is cooked, fold in the diced tomatoes with lime juice and cilantro, allowing the heat of the rice to bloom the aromatics.
- 05Shred the beef directly into the braising liquid to absorb the spice-infused sauce.
- 06To 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.
Cook it with the whole plan around it
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