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types of cuts of brisket

Mole Braised Brisket

Author Vianney Rodriguez

Ingredients

  • for mole negro:
  • 4 dried pasilla chiles stems and seeds removed
  • 4 dried ancho chiles stems and seeds removed
  • 2 cups warm water
  • 2 corn tortillas
  • 1 cup raw almonds
  • 1/4 cup peanuts
  • 1 tablespoon pepitas
  • 1/4 cup coriander seeds
  • 1 cinnamon stick
  • 2 tbsp black pepper
  • 6 cloves garlic
  • 4 oz Mexican chocolate cut into 4 pieces
  • 2 cups beef broth
  • 1 medium white onion quartered
  • 1 cup prunes
  • 1 cup dark brown sugar
  • 3 tbsp salt
  • For Brisket:
  • 5 to 6 pounds beef brisket fat trimmed
  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoon black pepper
  • 2 cups mole sauce plus additional for serving
  • 1 large onion sliced
  • 2 cups beef broth

Instructions

  1. For mole sauce:
  2. In a comal or skillet over MEDIUM-HIGH heat, toast the chiles until they are soft and pliable, about 3 minutes.
  3. Remove chiles from comal or skillet, and place in a bowl. Cover with hot water and allow to steep for 15 minutes.
  4. On the same comal or skillet, place corn tortillas, toast turning to toast on both sides, and remove tortillas from the comal.
  5. Reduce heat, and add almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks. Lightly toast for about 2 minutes, stirring often to prevent burning. Remove almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks.
  6. In a blender or food processor, add the toasted tortillas in pieces, almonds, peanuts, pepitas, coriander seeds, cinnamon sticks, black pepper, garlic, Mexican chocolate, and 2 cups of beef broth.
  7. Blend until smooth. Add the onion, prunes, hydrated chiles, and a few spoons of steeping water from the chiles. Continue blending, adding more steeping water if needed.
  8. Heat olive oil in a Dutch oven or stock pot over MEDIUM-HIGH heat.
  9. Carefully add sauce as it might splatter. Fry sauce, stirring often, for 3 minutes. Add remaining beef broth, brown sugar, and salt. Reduce heat, and simmer for 10 minutes.
  10. Allow sauce to cool completely; use to braise Brisket.
  11. For brisket:
  12. Place Brisket on a large baking sheet. Pat the Brisket dry and season all over with salt and pepper.
  13. Rub mole sauce over the entire Brisket. Place Brisket uncovered in the fridge overnight.
  14. Preheat the oven to 350°F.
  15. In a large roasting pan, add sliced onion and the remaining broth. Place Brisket in the roasting pan fat side up. Cover with foil, and place in the oven for 3 1/2 hours or until Brisket is fork tender.
  16. Remove the roasting pan from the oven and place Brisket on a cutting board; allow it to rest for 15 minutes.
  17. Slice Brisket against the grain and serve warm drizzled with mole sauce.

Recipe Notes

Mole can be made up to four days in advance.
Freeze any remaining mole sauce in the freezer for up to 3 months.
Serves 12