Recipe

Hosted By
DnD

		Braised Beef Brisket Burrito or Taco
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

BRAISED BEEF BRISKET:

2 1/2 -pound beef brisket

1/4 cup coffee, ground (Guatemalan bean preferred)

2 tablespoons ancho chile powder

1/8 to 1/4 cup salt

1 cups red wine

1 1/4 cup tomato juice

1/2 cup red wine vinegar

1/8 cup fresh lime juice

1/4 cup chopped garlic

1 tablespoons freshly ground black pepper

1/2 tablespoon ground cinnamon

1 bay leave

1/2 Spanish onion, rough cut

TOMATILLO SALSA:

6 tomatillos, cut into small dice

1 red onion, cut into small dice

1 jalapeno, minced

1 small bunch cilantro, chopped

1 lemon, juiced

1 lime, juiced

Dash of balsamic vinegar

Salt, pepper, sugar if needed

6 Flour Tortillas for Burritos or 2 Corn Tortillas for Taco's

TO MAKE TOMATILLO SALSA: - Prepare all vegetables and mix in a bowl. Add juices and vinegar to taste, season with salt, pepper and sugar. Sample the mixture and adjust seasonings to taste. Cover and let stand 1 hour to allow flavors to meld, or refrigerate 2 hours or more. TO MAKE BRAISED BEEF BRISKET: - Heat oven to 350 degrees. Have available a roasting pan or ovenproof braising pan (Dutch oven) large enough to accommodate the brisket. Lightly coat the pan with vegetable or olive oil or cooking spray; set aside. Season the beef: Combine the coffee, chile powder and salt. Season brisket with mixture. Grill or sear the meat to brown and caramelize the surface. Remove from heat; when it’s cool enough to handle, cut the beef into similar-size pieces, about 2-inch cubes. Braise the brisket: Transfer meat to the prepared braising pan and cover with wine, tomato and lime juices, vinegar, garlic, pepper, cinnamon, bay leaves and chopped onion. Add enough water to cover brisket. Cover with lid or foil. Place in preheated oven and braise for 3 to 4 until the meat is tender and easy to shred. Shred the beef: Discard onions and bay leaves. Remove brisket from liquid and pull the meat into shreds. Reserve liquid to reheat the beef. Although it can be served immediately, the flavor is better if the meat is refrigerated overnight in the cooking liquid, then gently reheated with the liquid until piping hot. TO MAKE BURRITO: - Place a flour tortilla on a plate, top with braised beef, tomatillo sauce and guacamole, then fold up. TO MAKE TACO: - Place a corn tortilla on a plate, top with braised beef, tomatillo sauce and guacamole, then fold up. Use drained meat to fill corn tortillas, and serve with salsa verde and guacamole.