Mexican Brisket Food

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., 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. ,

BEEF BARBACOA (BARBACOA DE RES)

Steps:

• Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
• Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
• Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
• Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

MACHACA AKA SLOW COOKER BEEF BRISKET STRAIGHT FROM #THEKITCHEN

Steps:

• In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
• Add a pinch of salt and about 8 grinds of black pepper.
• Whisk in the olive oil.
• To a large plastic bag, add the beef brisket.
• Pour the marinade into a bag over the beef, seal the bag fully, removing all air and squish around for a bit.
• Let the beef marinate for about 8 hours or overnight in the fridge.
• To a large sauté pan (or a stovetop safe slow cooker insert), add a touch of olive oil.
• Let heat over medium high heat.
• Remove the beef brisket from the marinade, discarding the marinade, and add the beef to the pan.
• Sear the beef on all sides and remove to a plate to rest for a minute.
• To the slow cooker, add the diced onions, red bell peppers, garlic, and jalapenos.
• Stir to combine.
• Crush the Mexican oregano between your fingers to release the flavor a bit and add to the slow cooker, followed by the fire roasted diced tomatoes.
• Test for seasoning and add any salt and pepper, if needed
• Stir everything to combine and nestle in the seared beef brisket and any juices.
• Pour over the beef broth, making sure it doesn't come over the top of the beef.
• Set the slow cooker to low and cook for about 8 1/2 hours.
• Remove from the slow cooker and let cool on a plate for about 10 minutes until you can shred it with forks.
• Skim the fat from the sauce and ladle some of the sauce mixture into a dish.
• Place the shredded beef into a serving bowl and ladle some of the warmed tomato sauce over the beef. Stir to combine.
• Serve with tortillas, sour cream, lettuce, and queso fresco along with the warmed sauce.
• Enjoy!

MEXICAN BRISKET

Steps:

• Preheat oven to 325°F.
• Sprinkle the brisket with the coarse salt and pepper.
• Dredge in flour to coat and shake off any excess.
• In a large Dutch oven heat oil over high heat.
• Sear the meat until browned on all sides.
• Set aside.
• Reduce heat to medium and add the carrots and onion.
• Cook,stirring occasionally, until golden brown,8 to 10 minutes.
• Add the garlic and sauté 2 minutes longer.
• Return the meat to the pan along with all other remaining ingredients except salt and garnish.
• Bring to a boil, cover the pot and transfer to the oven.
• Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
• Lift out the brisket and place on a cutting board.
• Cover with a damp towel.
• Pour the broth with vegetables into a tall container and skim off the fat that rises.
• Remove and discard the bay leaves and chilies.
• Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
• Puree until smooth, add salt to taste and strain.
• Reheat the sauce.
• Slice the brisket against the grain and arrange on a platter.
• Pour the warm sauce over it, sprinkle with sliced scallions and serve.

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.

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.