Eva Longoria Parkers Beso Bbq Brisket Recipe 445

EVA LONGORIA PARKER'S BESO BBQ BRISKET RECIPE - (4.4/5)

Eva Longoria Parker's Beso BBQ Brisket Recipe - (4.4/5) image

Provided by Shelly17

Number Of Ingredients 11

Ingredients

2/3 cup dark brown sugar
2 teaspoons kosher salt
2 teaspoons anise seed
2 teaspoons fennel seed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons juniper berries
1 teaspoon smoked paprika
1 6- to 7-pound brisket, excess fat trimmed
Beso BBQ Sauce (recipe follows)
1 cup low-sodium chicken broth

Steps:

1.Combine sugar, salt, anise, fennel, garlic and onion powders, juniper berries, and paprika in a bowl; rub over both sides of brisket. Place meat in a roasting pan and cover with plastic wrap; refrigerate 10 to 24 hours. 2.Heat oven to 275 degrees F. Discard all marinating juices. Pour 4 cups Beso BBQ Sauce and chicken broth over brisket; cover pan tightly with foil. Roast until tender, 5 1/2 to 6 hours. Allow brisket to cool slightly before slicing thinly; serve with cooking juices and remaining BBQ sauce. Serves 6 to 8. BESO BBQ SAUCE: 1.In a saucepan cover one 2-ounce package (4 to 5) dried mulatto or ancho chilies with water and simmer until soft, about 20 minutes. Drain, cool, discard stems, and roughly chop; set aside. 2.Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 diced onion, 1 clove chopped garlic, 1 seeded and chopped jalapeno, and 1 peeled and cored apple; cook until tender, about 10 minutes. Stir in one 6-ounce can tomato paste, 1 1/4 cups apple cider vinegar, one 12-ounce jar unsulfured molasses, 1 tablespoon rosemary leaves, 2 teaspoons thyme leaves, 1 teaspoon salt, and reserved chilies. Bring to a boil, remove from heat, and stir in 3 cups of ice. In batches, puree sauce in a blender. Can be kept refrigerated, up to 3 weeks. Makes 7 cups.

BESO BBQ BRISKET

Beso BBQ Brisket image

This sounds so easy to get in the oven and let it cook all day. Recipe#441359 #441359 is required in this recipe. The 10-24 hours needed for marinating is not included in the prep or cook time.

Provided by AZPARZYCH

Categories Meat

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup dark brown sugar
2 teaspoons kosher salt
2 teaspoons anise seed
2 teaspoons fennel seeds
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons juniper berries
1 teaspoon smoked paprika
6 -7 lbs beef brisket, excess fat trimmed
1 cup chicken broth, low sodium
7 cups barbecue sauce (Beso BBQ Sauce)

Steps:

Combine sugar, salt, anise, fennel, garlic powder, onion powder, juniper berries, and paprika in a bowl; rub over both sides of the brisket.
Place meat in a roasting pan and cover with plastic wrap; refrigerate 10-24 hours.
Heat oven to 275 degrees F.
Discard all marinating juices.
Pour 4 cups Beso BBQ sauce and chicken broth over brisket; cover pan tightly with foil.
Roast until tender, 5 1/2 to 6 hours.
Allow brisket to cool slightly before slicing thinly.
Serve with cooking juices and remaining 3 cups Beso BBQ sauce.

Nutrition Facts : Calories 1742.8, Fat 126.1, SaturatedFat 49.4, Cholesterol 331.1, Sodium 3386.8, Carbohydrate 63.2, Fiber 4.1, Sugar 35.5, Protein 83.4

BESO BBQ SAUCE

Beso BBQ Sauce image

Make and share this Beso BBQ Sauce recipe from Food.com.

Provided by AZPARZYCH

Categories Sauces

Time 1h

Yield 7 cups

Number Of Ingredients 13

Ingredients

4 -5 dried ancho chilies
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1 apple, peeled and cored
6 ounces tomato paste
1 1/4 cups apple cider vinegar
12 ounces unsulfered molasses
1 tablespoon rosemary, leaves
2 teaspoons thyme leaves
1 teaspoon salt
3 cups ice

Steps:

Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes. Drain, cool, discard stems and roughly chop chilies; set aside.
In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
Bring to a boil, remove from heat and stir in ice.
In batches, puree sauce in a blender.
Can be kept refrigerated up to 3 weeks.

Nutrition Facts : Calories 250, Fat 4.9, SaturatedFat 0.7, Sodium 552.9, Carbohydrate 51, Fiber 4, Sugar 32.9, Protein 2.5

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