Ingredients
- 1/2 cup chile powder
- 1 1/2 cup dry red wine
- 1/4 cup rice vinegar
- 6 clove garlic
- 2 teaspoon cumin, toasted and freshly ground
- 2 teaspoon dried oregano leaves
- 1/2 teaspoon canela (mexican cinnamon)
- 1 teaspoon piece center-cut beef brisket, surface fat trimmed
- 4 teaspoon medium onions, thinly sliced
Preparation
Baking Directions:
In a large mixing bowl, combine the chile powder with the wine, vinegar, garlic, cumin, oregano and canela and whisk until smooth.
Season meat on both sides with salt and pepper.
Place in a roasting pan and cover with chile mixture and onions.
Seal pan tightly with aluminum foil and cover.
Roast at 350 degrees for about 4 hours until brisket is very tender.
