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The long, slow cooking time in the oven renders the brisket so tender and flavorful, you’ll swear it came straight from heaven.
What to buy: If you’re having a hard time finding brisket, just ask your butcher. This tough cut is a classic for slow, low, long cooking. Either the first or second cut of the brisket will work for this recipe.
Look for fresh epazote in Mexican groceries in Texas, California, or other warm states. Look for dried epazote in the spice section of Latin supermarkets or online.
Beverage pairing: The key to remember here is spice and complexity. Dishes like this brisket, which contains both chiles and cumin, require a straightforward wine that will not detract from their nuances. A deeply colored rosé will provide enough fruit to stand up to the beef, while complementing the subtle flavors in the dish. Try the 2005 Vin de Pays du Gard Rosé Mas de Guiot.
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