Ingredients
- 4 pounds of brisket or boneless short rib
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 3 tablespoons vinegar, I used apple
- 4 sprigs of fresh thyme or Mexican oregano or 1 tablespoon of dried thyme or dried Mexican oregano
- 1 tablespoon smoked paprika
- salt and pepper
- 4 tablespoons oil
- 1 onion, sliced
- 1 cup of water
Instructions
- Mix the minced garlic, 1/2 cup of oil, vinegar, salt, pepper, paprika and thyme in a bowl. Add the meat and rub it with the seasoning. Cover with plastic wrap and refrigerate for 3 hours.
- Heat oven to 300F or 150C.
- Remove the meat and reserve the marinade.
- In a large pot, heat four tablespoons of oil over medium heat. Brown the meat on both sides, about 5-8 minutes per side.
- Add onion, water, and the marinade juices, and simmer for 10 minutes.
- Continue cooking in the oven for 2 hours and a half to 3 hours. Do not uncover because the steam is essential so that the meat stays tender. Cook until the meat can be separated with a fork.
- Or skip the oven and cook in the pressure cooker for 25-30 minutes until the meat is tender.
- Let the meat stand covered for 20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Meat
- Method: Oven-cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 556
- Sugar: 0.7 g
- Sodium: 508.6 mg
- Fat: 41.5 g
- Saturated Fat: 12 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 46 g