Subj : St. Julian 01 (Norwich)
To   : All
From : Dave Drum
Date : Fri May 07 2021 16:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julian's Brisket Tacos
 Categories: Beef, Vegetables, Herbs, Beer, Chilies
      Yield: 8 Servings
 
MMMMM--------------------------BRISKET-------------------------------
    1/4 c  Vegetable oil
      2 lb Lean beef brisket
           Salt & fresh ground pepper
      1 c  Fine chopped carrot
      1 c  Fine chopped celery
      1 c  Fine chopped yellow onion
      5 cl Garlic; peeled
      2 c  Canned tomato puree
      2 tb Adobo sauce from a can of
           - chipotles in adobo
    1/4 ts Ground cumin
    1/4 ts Dried Mexican oregano
      5    Thyme sprigs
      1    Bay leaf
     12 oz Bottle Mexican beer

MMMMM----------------------TOMATILLO SALSA---------------------------
    1/2 c  Cilantro leaves; + more,
           - fine chopped, for serving
      5 lg Tomatillos; husked,
           - quartered
      2 cl Garlic; peeled
      2    Jalapeños; stemmed, seeded,
           - in 8 strips each
      1 sm Yellow onion; peeled,
           - quartered
      1    Avocado; halved, pitted,
           - peeled, in 12 wedges
      8    (5") corn tortillas; warmed
           Lime wedges & fine chopped
           - red onion; for serving
 
  MAKE THE BRISKET: Set the oven @ 325ºF/163ºC.
  
  In a large saucepan, heat the oil over medium-high. Season
  the brisket with salt and pepper, then add to the pan, and
  cook, turning as needed, until browned all over, about 12
  minutes. Transfer the brisket to a plate and return the
  pan to medium heat.
  
  Add the carrot, celery, onion, and garlic, and cook,
  stirring, for 5 minutes. Add the tomato puree, adobo
  sauce, cumin, oregano, and bay leaf and cook, stirring,
  for 2 minutes. Stir in the beer, then return the brisket
  to the pot and pour enough water into the pot to cover the
  meat and bring it to a boil. Cover with the lid and bake
  until the brisket is very tender, about 2 1/2 hours.
  Transfer the pan to a rack and let the brisket cool in the
  cooking liquid.
  
  Once cooled, remove the brisket from liquid and shred with
  two forks. Pour the braising liquid into a blender and
  puree until smooth. Return the liquid to the pot over
  medium heat, stir in the shredded brisket, and reheat
  until warmed through.
  
  MEANWHILE, MAKE THE TOMATILLO SALSA: In a blender, puree
  the cilantro with the tomatillos, garlic, jalapenos,
  yellow onion, and avocado, and season with salt.
  
  Serve the brisket in the tortillas and top with a drizzle
  of the tomatillo salsa and the red onions, chopped
  cilantro, and lime wedges.
  
  Serves 8
  
  By Julian Medina
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 12 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... "Day: A period of twenty-four hours, mostly misspent." -- Ambrose Bierce
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