SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHWESTERN PULLED BRISKET SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 17
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 BARBECUED BRISKET WITH ANCHO CHILE SAUCE
Provided by Jamie Purviance
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
- For charcoal grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
- For gas grill:
- Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
- Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
- Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
- Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
- * Available in the spice section of many supermarkets and at Latin markets.
SOUTHWESTERN BEEF BRISKET
This recipe produces a very tender, wonderful, slightly spicy tasting brisket, serve with mashed potatoes on the side.... great sliced for sandwiches the second day
Provided by Kittencalrecipezazz
Categories Meat
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 BEEF PANINI
This fast favorite will hit the spot, particularly when you're short on time. Shredded beef, spicy Jack cheese and sauteed onion and green pepper are sandwiched between slices of hearty bread, then lightly grilled in a panini pan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 sandwiches.
Number Of Ingredients 15
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. ,
Nutrition Facts : Calories 854 calories, Fat 55g fat (26g saturated fat), Cholesterol 168mg cholesterol, Sodium 1482mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 7g fiber), Protein 41g protein.
SOUTHWEST SHREDDED BEEF BRISKET
Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket.
Provided by ChipotleChick
Categories Stew
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
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