4# 1" cubes of beef brisket after trimming
Seasoning covering all brisket (Black Pepper, Granulated Garlic, Granulated Onion, Fajita Seasoning, Citrus Herb Rub (~1/8 cup high-quality, coarse kosher salt, 2 tsp rosemary, 2 tsp thyme, 2 tsp granulated garlic, 2 Limes – zested, 1 Lemon – zested). Let rest and marinate with seasoning marinate 1-2 hrs.
Sear with seasoning
Add 2 cups chopped onion, carmelize
4 cups Chicken stock
2 cups Beef stock
Vegetable and beef base (1 heaping tsp each)
Add cooked brisket and onions to pot
2 tsp Gran garlic, 3 tsp onion,1/8th cup coco powder, 1 tsp toasted cumin
1 28 oz can crushed tomatoes
6 oz tomato paste
6 oz raisin paste (3/4 cup golden raisins. Place in glass bowl with boiling water to cover for 10 mins. Reserve 1/4 cup raisin water. Place in food processor and slowly add raisin water, by tablespoonful, until you get the consistency of smooth peanut butter).
Add 1 beer (I used pumpkin beer first time I made)
30 minutes later add:
2- 32 oz cans Red kidney beans
Garnish:
Green onions
Sour cream
Cheddar Cheese