Verde Kitchen & Cocktails, Bay Shore
4–6 lbs beef brisket, flat side
Kosher salt and fresh cracked black pepper
1/2 cup guajillo chili paste (may substitute chili powder to taste if not available)
1 white onion
6 stalks celery
2 large tomatoes
2 Serrano chilies
6 black peppercorns
2 pods star anise
1 stick cinnamon
3 fresh bay leaves
1 cup dark Mexican beer
1 cup cola
Soft corn tortillas
Chopped white onion
Pickled chili peppers
Lime, sliced into wedges
Heavily season the brisket with salt, pepper and chili paste. Chop the vegetables roughly.
Heat a large skillet or flat-top grill to medium-high heat, then char the meat heavily. Remove the brisket to a roasting pan deep enough to be able to submerge it in liquid and replace it with the vegetables. Char those as well.
Preheat the oven to 375 degrees. Toast the remaining hard spices in a dry sauté pan over medium heat until fragrant and they begin to smoke lightly. Add spices to the roasting pan over the vegetables and brisket. Pour the soda and beer over the brisket and cover with water or stock. Cover the pan with foil and place in the oven. Cook for 3 ½–4 hours.
Once the brisket is cooled, slice against the grain into taco sized portions. Blend the cooking liquid, strain it and spoon some into a saucepan, reducing as much as you desire into a thick and luxurious glaze. Reheat the cooked meat in a sauté pan and toss with glaze. Serve with warm corn tortillas, chopped white onion, cilantro, lime wedges and pickled chilies.