Tex Mex Brisket Recipes

TEXAS BRAISED BRISKET

Steps:

• For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
• For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

TEX-MEX BEEF BARBECUES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

TEXAS-STYLE BEEF BRISKET

Steps:

• In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

TEX-MEX BRISKET

Steps:

• In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
• Cover with foil and refrigerate overnight.
• The next day, preheat oven to 250 degrees.
• In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
• Discard any remaining marinade.
• Generously coat brisket with sauce.
• Cover with foil.
• Bake 5 to 6 hours.
• Let the brisket'rest' at least 15 minutes before slicing.
• Remember to always slice a brisket across the grain.
• The grain always runs across the short side of the brisket.

EASY TEX-MEX BRISKET

Steps:

• Place everything in the crockpot.
• Turn on high for 1 hour.
• Then low for 6-8.
• Let the meat cool slightly and then shred.
• Heat the tortillas on a grill pan and enjoy.

TEX-MEX SHREDDED BEEF BRISKET

Steps:

• Preparation: Combine all ingredients for the sauce in a bowl. Check the sauce for desired seasoning and adjust to your liking. If you like more heat, add more chipotle peppers. If you like more sourness, add more vinegar. This is an important step when cooking with recipes. Use them as guidelines and feel free to experiment a little. Keep in mind that the onion and mango will add a little sweetness to the finished product when they cook down. Set aside. Season the beef with salt and pepper. In a large non-reactive pot (stainless steel or enameled cast iron) on medium-high heat, brown the beef on all sides in the olive oil. Do this in several batches being sure not to crowd the pan or you will never get the beef browned. You also want a "fond" to form on the bottom of the pan. This is all the browned bits and caramelized juices from the meat and it adds a significant amount of flavor. When all the meat is nicely browned, return the meat to the pan with the sauce. Bring the sauce up to a simmer, scraping the bottom of the pan with a wooden spoon to remove the browned bits. Cover the pot, reduce heat and simmer on low heat. The easiest way to do this is to put the whole covered pot into a preheated 300F degree oven or dump the whole thing into a crock pot set on low. Simmer for at least 2 hours. Check occasionally to make sure the liquid has not evaporated. If you start to run out of liquid, add a little beer or water. The beef should be fork tender. As you check on it, you can begin to break up the meat into shredded chunks with a fork. When it's all done, you should be able to easily pull the meat apart with a fork. NOTE: An electric carving knife is best for slicing brisket. Serve the shredded brisket on white sandwich buns with sliced sweet onions and sliced pickles. You can also serve it as tacos with taco fixings and tortillas. This brisket freezes very well.