Kosher Baja Braised 2nd Cut Brisket

Baja-Style Kosher Brisket

Inspired by the flavors of Baja, Chef Kendra’s kosher brisket takes on smoky chipotle, earthy cumin, and cinnamon in a luscious slow braise. This Baja-style dish is a crowd-pleasing fusion perfect for your next kosher fiesta.

Details

• Servings: 6–8
• Prep Time: 25 minutes
• Cook Time: 240 minutes
• Total Time: 265 minutes
• Cuisine Type: Mexican, Fusion
• Diet Tags: Kosher, Dairy-Free, Gluten-Free

Ingredients

• 1 Prairie Street Kosher USDA Prime 2nd Cut Brisket, cut in half
• 1 teaspoon ground cumin, divided
• 1 teaspoon ground cinnamon, divided
• 4 cloves garlic
• 1 Serrano chili, chopped (remove seeds for less heat)
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 8 oz can chipotle, divided
• 1 cup kosher dry red wine, such as Cabernet Sauvignon, plus extra if needed
• 1 16 oz can crushed tomatoes
• 1 large white onion, quartered
• 3 carrots, quartered
• 2 ribs celery, quartered
• 1 tablespoon extra virgin olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Instructions

1. Preheat oven to 275°F (135°C).
2. Pat brisket dry; season with salt, pepper, and ½ teaspoon each cumin and cinnamon. Let rest.
3. Using a mortar and pestle or food processor, mash garlic with salt to form a paste. Add Serrano chili, fennel seeds, oregano, remaining cumin and cinnamon, and chipotles with sauce. Grind into a paste.
4. Heat olive oil in heavy skillet over medium heat; sear brisket on both sides until caramelized.
5. Reduce heat to low-medium; add wine, crushed tomatoes, onion, celery, and carrots around the meat.
6. Spread spice paste over brisket; cover skillet with lid and transfer to oven.
7. Braise 3–4 hours until brisket reaches 205°F internally.
8. Remove brisket; let rest 30–40 minutes. Puree braising liquid with immersion blender into smooth sauce.
9. Slice brisket against the grain. Serve over rice with sauce, green onion, cilantro, and lime wedges.

Chef’s Tips

• Removing chili seeds will reduce heat for a milder dish.
• Resting the brisket ensures clean slices and tender texture.
• Serve with tortillas for a taco-style twist.

Storage & Reheating

Refrigerate for up to 4 days. Reheat gently with a splash of broth or sauce.

Frequently Asked Questions

Can I make this brisket in a slow cooker?

Yes, sear the meat first, then transfer to a slow cooker with the braising ingredients and cook on low for 8–10 hours.

What can I use instead of chipotle?

Smoked paprika or roasted red peppers will give a smoky note without the heat of chipotle.

Is this dish very spicy?

It has moderate heat from Serrano and chipotle, but you can control spice by removing chili seeds or reducing the chipotle amount.

Nutrition Information

• Calories: ~510 per serving
• Macros: Protein: 48g, Carbs: 20g, Fat: 26g