Ingredients

• 1 flat beef brisket, point split and trimmed (4-5 pounds), at room temperature
• Kosher salt and coarse black pepper
• 3-4 tablespoons vegetable oil or olive oil, divided
• 3 ancho chili peppers, stemmed and seeded
• 3 cups beef stock
• 1 large or 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 tablespoon coriander (a palmful)
• 1 tablespoon ground cumin (a palmful)
• 1 tablespoon ground paprika or smoked paprika
• 1 teaspoon allspice (1/3 palmful)
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups strong brewed coffee
• 2 tablespoons honey
• 1 can diced or stewed tomatoes (15 ounces)

For the instant pickled onions:

• Juice of 3 limes
• 1 tablespoon honey or 1 1/2 teaspoons superfine sugar
• 1 teaspoon Kosher salt
• 1 teaspoon ground coriander
• Black pepper, to taste
• 2 red onions, thinly sliced ;

• Warm onion or brioche rolls or charred tortillas
• Cress, cilantro or parsley, for garnish

Description

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