Brisket Pachanga Food

BRISKET SANDWICH

Steps:

• Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
• In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
• Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
• Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.

SLOW-COOKER BRAISED BRISKET (MACHACA)

Steps:

• For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
• Allow the meat to come to room temperature. Drain the meat and discard the marinade.
• For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
• Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
• The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
• For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
• Serve with lime wedges on the side for squeezing over the top.

BRISKET PACHANGA RECIPE

Steps:

• SEASON BRISKET OVER NIGHT THEN SMOKE FOR NO MORE THEN 4 HOURS AT 225 F TILL IT OF 195-205 f. BURNT ENDS CUBE BRISKET PUT INTO BBQ SAUCE, BACK INTO SMOKER TO CARAMELIZE SAUCE, SERVE