Southwest Shredded Beef Brisket Food

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHWESTERN BEEF BRISKET

Steps:

• Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

SOUTHWESTERN BEEF BRISKET

Steps:

• Set oven to 325 degrees.
• Season beef brisket with salt and pepper.
• In a Dutch oven heat oil over medium-high heat.
• Brown beef on both sides; drain.
• Combine the next 10 ingredients; pour over meat.
• Cover tightly and bake for 2 hours at 325 degrees F.
• Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
• Remove meat and veggies to a serving platter.
• Skim the fat from top.
• Reduce the pan juices for gravy.
• Slice the meat thinly across the grain.
• Serve with veggies and the pan juices.

BBQ BEEF BRISKET

Steps:

• Preheat oven to 250°.
• Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
• Lay the brisket flat in the pan with the fat side up.
• Cover with soup mix.
• Combine cranberry sauce and bbq sauce until blended and pour over brisket.
• If using gingerbread cookies, pulverize in a food processor and spread over brisket.
• Seal brisket inside foil, tenting the top up slightly.
• Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
• Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
• Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.

SPICED SHREDDED BEEF BRISKET

Steps:

• Whisk beef broth, hoisin sauce, 1/2 cup water, vinegar, five-spice powder and garlic powder in a small bowl.
• Place celery and carrot strips in the bottom of a large slow cooker.
• Add the brisket (slice in half if necessary to fit); season on all sides with salt and pepper.
• Pour in beef broth mixture.
• Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
• Remove meat from cooking liquid to cutting board.
• Cool slightly (meat should be tender).
• Skim any fat off top of sauce in cooker and discard.
• If necessary, increase heat to high and add bok choy to slow cooker.
• Cook 15 minutes.
• Meanwhile shred beef with two forks.
• Add back to slow cooker.
• Stir to coat with sauce and serve with soft sandwich buns or warmed flour tortillas.

THE BEST BEEF BRISKET

Steps:

• Trim fat on briskett.
• Soak brisket for 30 minutes in water.
• Drain.
• Sprinkle meat with kosher salt and let sit 30 minutes.
• Rinse meat well.
• Braise meat in olive oil until brown, approximately 8 minutes per side.
• Reduce heat and add onions.
• Brown.
• Add garlic.
• Remove meat.
• Add all ingredients for sauce.
• Stir well.
• Put meat back in pan and simmer covered for approximately 3 hours.
• Remove meat and reduce sauce.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Steps:

• Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
• Brush with 1/4 cup of lemon juice (bottle juice is fine).
• In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
• Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
• Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
• Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
• Place the brisket in the smoker, fat side up.
• Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
• In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
• Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
• Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
• Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
• Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
• Trim off excess fat.
• Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.

SOUTHWEST SHREDDED BEEF BRISKET

Steps:

• Lay the brisket, fat side up in a large dutch oven.
• Scatter the onion over it.
• Pour in broth and add cold water to cover the meat by 3 inches.
• Set over medium heat and bring to a boil.
• Cover, lower the heat and simmer, adding additional boiling water as necessary.
• Total cooking time is approx.
• 4 hours.
• (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
• Pour off and strain broth, reserving 1 1/2 cups.
• Trim fat from brisket and throw away.
• Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• In a bowl, combine the beef and broth, let stand covered at room temperature.
• Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• In a large bowl toss together beef, diced cheese, and chipotle mixture.
• Add red onion, cilantro, chile strips, and toss.
• Line a large serving platter with the outer leaves of romaine lettuce.
• Pile the meat onto the lettuce.
• Garnish around the meat with the tomato wedges and avocado.
• Scatter the radish slices all over.
• Serve with warm tortillas.