Serves 8
1470 min
Beef Machaca
Recipe GLPR81435406df0e74
A bold, slow-cooked beef dish that combines a coffee and chili rub with a complex braising liquid of tomato juice, red wine, dried pasilla peppers, and warm spices like cinnamon and cocoa. The brisket is seared, then braised until fall-apart tender, and finally shredded into the rich sauce until it absorbs all the liquid, creating a versatile filling perfect for tacos, burritos, or served on its own.
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Ingredients
3 tablespoons Ground coffee (not instant)
4 tablespoons Kosher salt
3½ tablespoons Pasilla chili powder
4½ pounds Beef brisket
3 tablespoons Olive oil
1½ Large yellow onions, sliced
2 Dried pasilla chile peppers, stemmed, seeded, and torn
¼ cup Fresh lime juice
¼ cup Cider vinegar
2 cups Tomato juice
1 cup Dry red wine
¾ cup Water
½ cup Brewed coffee
2 Dried bay leaves
6 cloves Garlic cloves, minced
2 teaspoons Ground cinnamon
1 tablespoon Unsweetened cocoa powder
Directions
In a medium bowl, stir together the ground coffee, 3 tablespoons of kosher salt, and pasilla chili powder until evenly combined. Pat half of this rub onto one side of the beef brisket. Place the brisket rub-side down in a 9-by-13-inch baking dish and firmly pat the remaining rub onto the other side. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours, preferably overnight.
Remove the brisket from the refrigerator and allow it to sit at room temperature for about 20 minutes. Meanwhile, preheat your oven to 300 degrees Fahrenheit.
Cut the brisket into 2 or 3 manageable pieces that will fit in your largest sauté pan. Heat 1 tablespoon of olive oil in the pan over medium-high heat until it shimmers. Carefully place one piece of brisket in the pan and sear for 3 to 4 minutes on the first side without moving it. Flip and sear the other side for another 3 to 4 minutes until a deep brown crust forms. Transfer the seared brisket to a plate.
Repeat the searing process with the remaining brisket pieces, using 1 tablespoon of olive oil for each piece and allowing 3 to 4 minutes per side. As each piece is done, transfer it to the plate.
In a large Dutch oven, combine the sliced yellow onions, torn pasilla peppers, lime juice, cider vinegar, tomato juice, red wine, water, brewed coffee, bay leaves, minced garlic, ground cinnamon, and cocoa powder. Stir well to distribute all ingredients evenly. Carefully arrange the seared brisket pieces in the braising liquid so that each piece is at least half submerged. Cover the Dutch oven with its lid.
Place the covered Dutch oven in the preheated 300-degree oven and braise for 3 hours and 30 minutes to 4 hours. The meat is ready when it shreds easily with a fork. Remove from the oven and carefully discard the bay leaves. Remove and discard as many of the cooked onion pieces as you prefer.
Set the Dutch oven on the stovetop over medium-high heat, uncovered. Using a large spoon or two forks, begin breaking the brisket into small shreds. Continue cooking and stirring, progressively breaking the meat into smaller and smaller pieces as it cooks. Keep the mixture moving to prevent sticking. Continue this process until all the liquid has been completely absorbed into the shredded meat, approximately 10 to 15 minutes. Remove from heat and serve immediately in warm tortillas as tacos or burritos, or serve on its own.
