Lonis Moms Spanish Style Brisket Food

LONI'S MOM'S SPANISH STYLE BRISKET

Steps:

• Brown the meat in a pan by searing on both sides.
• In a roasting pan add the meat.
• Mix the next 6 ingredients in a bowl and add over the meat.
• Add potatoes and carrots.
• Bake at 350 degrees F. for about 3 hours, checking for tenderness. When almost done, add tomatoes and cilantro.
• Let meat rest on a cutting board and slice against the grain.
• Serve with rice.

MY MOTHER'S BRISKET

Steps:

• Preheat oven to 375°F.
• In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
• While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
• Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
• Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
• Preheat oven to 350°F.
• Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

MEXICAN STYLE BRISKET

Steps:

• Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
• Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
• Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
• Place meat in a roasting pan, top with chile mixture and onions.
• Seal pan tightly with aluminum foil.
• Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
• Shred meat, mix with onion and juices.
• Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

MOM'S BRISKET

Steps:

• Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
• Place the meat under the broiler until browned. Turn it over and brown the other side.
• While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
• Mix the flour into 1 cup of cold water and stir well.
• When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer.
• Add a splash of wine.
• When the meat has browned add the meat and any pan juices to the pot.
• Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.