Beef Brisket With Chipotle Tomatillo Sauce Food

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

Steps:

• Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
• Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
• Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

CHIPOTLE BEEF BRISKET TACOS

Steps:

• 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
• - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.

CHIPOTLE LIME SMOKED BRISKET

Steps:

• Mix all the marinade ingredients, squeezing the lime juice and add the lime halves right into a large zip lock bag.
• Place the brisket into the bag. Yes I got both in one gallon bag. If you can`t place in a container that can hold it.
• Remove as much air as you can, seal, and then message the marinade into the meat.
• Refrigerated for at least one day, two days is better!
• Pecan, apple, oak or mesquite are good smoke woods to use, or mix woods is fun. Add water soaked chips or chunks to smoker wood every half hour for the first 2 hours of smoking, Then once each hour for the next 2 or 3 hours. One fist sized chunk, or 1 big handful of chips is enough for one addition.
• Remove the brisket from the fridge.
• The day of smoking remove meat and place the marinated brisket on paper towels and blot dry and set out at room temperature to warm up for an hour. Discard the used brisket marinade.
• Place on a rack in a disposable foil pan fat side up.
• If fat is cut away, place a couple slices of bacon over the brisket.
• If using a smoker, set temperature to 225 degrees. Cook for approximately one hour to seventy five minutes per pound, or until the internal temperature reaches 185 for slicing, or 195 for shredding.
• If grilling, use the indirect grill method, medium to medium high heat.
• Meanwhile mix mop ingredients except for oil saving to mix the oil right before mopping.
• After the first four hours of smoking, baste with the Mop sauce.
• Optional: To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours.
• Test the brisket for doneness by inserting a fork into the meat and slightly turning. You'll be able to tell when it's fork tender to serve.
• When done, remove the smoked brisket and let it rest for at least 45 minutes covered with foil before serving.
• Cut the fatty top section away. Slice across the grain.
• Serve with BBQ Sauce, fresh lime slices and cilantro.
• An optional Cool step:.
• Brisket should not be crispy when done smoking, (the half way point) but rather still heavy and have about 1/4 to 1/2 inch of smoke penetration. You can measure this by cutting open a small area and seeing the pink. Remove brisket from grill, double wrap in foil, and then refrigerate for several hours, which will allow the smoke to cure into the meat. At this stage, you can choose to cook the barbecue brisket now, or freeze it for later. If you decide to cook the barbecue brisket, leave in the foil and slow cook in oven for 7 more hours at 225 degrees. If you decide to freeze the brisket, double wrap in freezer bags and be sure to date the bags before putting them in the freezer.

SLOW-COOKED CHIPOTLE BEEF BRISKET

Steps:

• Combine the rub ingredients and rub them over the brisket, then seal all sides of the rubbed brisket in a hot pan with a couple of tablespoons of oil. Take care to allow the outer of the brisket to seal but not overcook the joint as it will become tough.
• Place the four onion quarters at the bottom of your slow cooker, they will act as trestles for your meat.
• Add the rest of the sauce ingredients to the slow cooker then add the seared brisket.
• Allow the brisket to slow cook for around 8-10 hours.
• Turn the slow cooker off and add the lime juice, if the beef brisket is well-cooked it should shred under the weight of a wooden spoon.

CHIPOTLE SHREDDED BEEF

Steps:

• In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.