Mexican Brisket

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   Sprinkle the brisket with the coarse salt and pepper.
3. 3
   Dredge in flour to coat and shake off any excess.
4. 4
   In a large Dutch oven heat oil over high heat.
5. 5
   Sear the meat until browned on all sides.
6. 6
   Set aside.
7. 7
   Reduce heat to medium and add the carrots and onion.
8. 8
   Cook,stirring occasionally, until golden brown,8 to 10 minutes.
9. 9
   Add the garlic and saute 2 minutes longer.
10. 10
    Return the meat to the pan along with all other remaining ingredients except salt and garnish.
11. 11
    Bring to a boil, cover the pot and transfer to the oven.
12. 12
    Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
13. 13
    Lift out the brisket and place on a cutting board.
14. 14
    Cover with a damp towel.
15. 15
    Pour the broth with vegetables into a tall container and skim off the fat that rises.
16. 16
    Remove and discard the bay leaves and chilies.
17. 17
    Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
18. 18
    Puree until smooth, add salt to taste and strain.
19. 19
    Reheat the sauce.
20. 20
    Slice the brisket against the grain and arrange on a platter.
21. 21
    Pour the warm sauce over it, sprinkle with sliced scallions and serve.