Mexican Brisket and Biscuits

Ingredients

• 5 pounds brisket trimmed
• 2 cups beef stock 
• 1 bottle mexican beer such as negra modelo
• 1 package buttermilk biscuit mix 
• 2  carrots chopped
• 1.5 teaspoons cayenne pepper 
• 2 stalks celery chopped
• 2 tablespoons chipotle in adobo pureed seeded
• 3 tablespoons cider vinegar 
• 0.5 cup cilantro leaves fresh
• 4 cloves garlic chopped
• 1 tablespoon garlic powder 
• 1  apples green grated peeled
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 2 teaspoons ground ginger 
• 2  juice of lime 
• 0.3 cup kosher salt 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 0.3 cup brown sugar light packed
• 1 tablespoon mustard seeds 
• 2 medium onions chopped
• 2 teaspoons oregano dried
• 6 servings pepper freshly ground
• 1 small cabbage shredded red finely
• 1  onion red grated
• 2 tablespoons caster sugar 
• 3 tablespoons paprika smoked sweet
• 2 tablespoons tomato paste 
• 32 ounce tomato purée canned
• 0.3 cup vegetable oil 
• 0.3 cup vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• immersion blender
• cutting board

Directions

1. Preheat the oven to 325 degrees F.
2. Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
3. For the braised beef: Bring the brisket to room temperature.
4. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs.
5. Heat 3 tablespoons oil in a large skillet over medium-high to high heat.
6. Add the brisket and cook until browned.
7. Transfer to a plate.
8. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more.
9. Add the stock and tomato puree and bring to a low boil.
10. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
11. Meanwhile, bake 12 drop biscuits according to the package instructions.
12. Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
13. Whisk together the oil, vinegar, sugar and lime juice in a large bowl.
14. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
15. Divide the beef and sauce among plates and serve with the biscuits and slaw.