Meat, Poultry, Pork

Braised Beef Brisket in Veracruz-Style Sauce | Print |
(2 votes, average 3.50 out of 5)

Serves 5 to 8

  • 2 tablespoons olive oil
  • 3 pound piece trimmed beef brisket
  • Salt, freshly ground pepper to taste
  • 16 ounces Frontera Jalapeno Cilantro Salsa
  • ¼ cup sliced green manzanilla olives
  • 2 tablespoons drained capers
  1. Heat oil in a large, heavy skillet. Season brisket generously with salt and pepper. Brown brisket in the oil until nicely golden on all sides. 
  2. Transfer brisket to a slow cooker.  Add salsa, olives and capers. Cook, covered, until tender, on low (about 8 hours), or high (4 to 6 hours). 
  3. Taste and adjust seasonings.

Note: Brisket can be cooked as directed in step 2 in a covered enameled cast-iron pot in a 325 degree oven until tender, about 2 hours.