 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
|
This recipe comes from Chef Jason Boso, Cowboy Chow restaurant in Dallas, TX. Ingredients:
3 -5 lbs beef brisket |
2 large yellow onions, sliced |
1 cup beef stock |
1 (28 ounce) can stewed tomatoes |
1 jalapeno, chopped |
2 tablespoons tomato paste |
1 (12 ounce) can beer |
5 tablespoons dried ancho chile powder |
1 tablespoon light chili powder |
1 tablespoon cumin |
1 tablespoon sugar |
3/4 tablespoon salt |
Directions:
1. Trim and chop brisket into 1/2 lb pieces. Sear sides of beef in a large cast iron pot or braising pot. Remove meat when caramelized on all sides and saute sliced onions in rendered fat left in pot.
2. In a side saute pan toast all spices together. Once onions are caramelized, scrape bottom of pot and then add all ingredients and meat.
3. Cover meat 3/4 of the way with beer and stock. Cover and simmer for 5 hours or until meat falls apart.
4. Serve with shredded cheddar and cracker. At the restaurant they serve with Garlic Cheddar Spurs , which is puff pastry cut into stars and brushed with butter and garlic and topped with shredded cheddar, then baked to a golden brown.
|
|