Southwestern Beef Brisket Food

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.

SOUTHWESTERN BRISKET HASH

Steps:

• Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
• Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
• Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
• Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

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.)

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.

SOUTHWESTERN BEEF PANINI

Steps:

• Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,