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"Enchilada Roja" – beef brisket seasoned with blackening spices with cumin and coriander, flash-seared on a flattop, braised in oven with white onions, jalapeños, and Mexican amber beer, shredded and topped with ranchero sauce (made with roasted tomatoes, jalapeños, garlic, onions, and cinnamon sticks), stacked on two flour tortillas, and ...
For a braised brisket (vs a smoked brisket) you're looking for a final temperature of 180°. Having trouble figuring out exactly how to get the temperature of the meat? Zimmern can help.
Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl.
Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, [10] or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. [ 11 ]
Return the beef to the pot, fat-side up. Pour in enough water to come at least 2/3's of the way up the beef. Cover and braise in the oven for 2 hours, until tender.
"Triple B (a.k.a. Bacon Boot Bomb)" – bone-in pork shoulder rubbed with house-secret spices (paprika, black pepper, salt and dried oregano), smoked for 10 hours, pulled and layered on top of a lattice of bacon and ground spicy pork and brisket hash (made with smoked beef brisket, green & red bell peppers, white onions, and tomatoes), and ...
"Beef Brisket Sandwich" – Texas Hill country-style Angus beef brisket (seasoned with salt and pepper), smoked with white oak for 12 hours, sliced topped with homemade barbecue sauce (made with ketchup, molasses, sriracha, and ground coffee), house-made pickles and onions, piled high on a toasted bun.
Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.
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