Picadillo-Style Brisket
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 1/2 lbs beef brisket
2 Tbsp vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
2 serrano chili peppers, seeded and minced
2 cloves garlic, chopped
2 Knorr Beef flavor bouillon cubes, crumbled
1/2 cup pimiento-stuffed olives
1/3 cup raisins
1 can (14.5 oz) diced tomatoes, undrained
1 cup water
Instructions:
Preheat oven to 325°. Heat oil in large oven-proof saucepot or Dutch oven over medium-high heat and brown beef. Remove and set aside.
Cook onion and peppers about 5 minutes until browned, stirring frequently. Add garlic and cook 30 seconds. Return beef to saucepot. Add remaining ingredients and bring to a boil. Cover and place saucepot in oven for 2-1/2 hours, until beef is tender. Remove beef and let cool slightly. Thinly slice and return to sauce. Serve over hot cooked rice.
*Feel free to substitute 2 tablespoons Knorr Beef flavor Bouillon.
Serves 8.
From letsmakeknorr.com