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Post by radio on May 22, 2015 19:35:41 GMT -5
I've had it several times at a small Mexican restaurant and decided to try and duplicate it at home. about two pounds of beef brisket, cubed, rolled in seasoned flour and fried until brown, beef broth, onions, garlic, cilantro, adobo, jalapenos, cumin, potatoes, tomato paste. drain meat, add garlic and onions and sweat them a bit. add broth and other ingredients and bring to boil. transfer to 350° oven for 2-3 hours until meat is tender and sauce is thickened. serve with Mexican rice and flour tortillas. I fixed mine in a cast iron dutch oven, so no worries about plastic handles melting if anyone wants, I'll try to come up with amounts of the seasonings, etc. just finished a bowl and it is GOOOOOOD!
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 22, 2015 19:52:11 GMT -5
I'm game on trying this recipe-thumbs up!!!!
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Post by radio on May 22, 2015 20:11:06 GMT -5
This is very close to how I fixed mine, only I cubed 3 large potatoes and added after the first hour in the oven. if added along with other ingredients, the 3 hour cook will pretty much dissolve them I also added some chopped, fresh Cilantro.
One could add more tomato paste if desired, but with just 2 tbsp the sauce is very meaty flavored and the cumin definitely comes through!. It has some zing to it, but isn't overly hot. If desired, leave out, or cut back on the Adobo unless yours is a lot milder than the one I used
I cooked the meat in a dutch oven, so no transferring to a baking pan for me. I also added the garlic and onion to the meat while near the end of the cooking to sweat them a bit before adding the liquid
Notations in parenthesis ( ) are mine
2 lbs stewing beef (I used brisket) 2 tablespoons flour ( I used 3) 1 medium onion, diced small 2 garlic cloves, minced 2 jalapenos, seeds removed and minced 3 cups beef broth (I used beef base dissolved in 4 cups of hot water) 2 tablespoons tomato paste 4 teaspoons cumin 1 teaspoon hot Mexican chili powder 1 teaspoon adobo seasoning salt to taste (I used coarse Kosher) 3 tablespoons extra virgin olive oil, EVOO (I used Canola oil)
Directions
Preaheat oven to 350. Season meat with adobo. Toss meat with flour. In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown. Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling. Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender. Serve as a taco or over rice.
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Post by Pat on May 22, 2015 23:15:21 GMT -5
That sounds so good! I'll have to try it. My stomach is Mexican !
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