With mango season in full gear I can't help but add the sweet fruit to many of my recipes. This beef brisket is topped and baked with a simple rub enhanced by the sweetness of a ripened mango.
beef brisket with mango salsa
Peak mango season in the U.S. is from May to September. I buy mangoes in season, chop them up and freeze them. But they're also easy to find in your grocer's frozen foods section the rest of the year.
3-5 lb. beef brisket, fat trimmed
2 large garlic cloves pressed
½/ cup extra virgin olive oil
1 tsp sweet paprika
1 tsp dry oregano
1 tsp garlic powder
1 tsp ground cumin
1 tsp black pepper
3 tbs wine
1 medium mango, chopped in small pieces
Preheat oven to 225 °. Trim any excess fat from the beef.
In a bowl combine all the spices, olive oil, wine and mix well. Rub the mixture all over the brisket, making sure to leave what you don’t use in the bowl.
Heat a cast iron skillet on medium high and sear the beef for 30 seconds on each side. Remove from heat.
Add the mango to the leftover spice mixture in the bowl. Pour over the brisket and place in the oven. Cook in the low heat one hour per pound. Let it rest for 5 minutes before slicing.