What follows is actually 2 recipes; the first takes a bit of preparation, and the second can be thrown together easily for a quick and delicious week night meal.

Beef brisket

This dish takes a bit of planning, but once made can be the source of several delicious meals.

Notes

There are tons of recipes like this out on the internet, and they’re all about the same. Cover the meat with some kind of sauce, season to taste and cook until the meat’s ready to fall apart. Most briskets are really fatty–but most of the fat dissolves into the sauce while cooking.

This recipe produces a very beefy-flavored beef brisket. It has no kick for a reason — namely that, as the ingredient for other recipes, I wanted something fairly mild in flavor.

As always, season to taste.

Prep time: 20 minutes
Cooking time: 10 hours
Serves: 6-10

Equipment

  • Chopping board and knife.
  • Measuring cups and spoons.
  • Deep frying pan with cover.
  • Wooden spoon.
  • Crock pot

Ingredients

1 Onion, roughly diced
3 cups Chicken stock
1 Carrot, roughly diced
1 stalk Celery, roughly diced (leaves included)
2 cloves Garlic, skinned and chopped in half
1 Bay leaf
2 cups Ketchup
1 teaspoon Cumin
1 teaspoon Oregano
1/2 teaspoon Salt
1 teaspoon Black pepper, freshly ground
1 green bell pepper, seeded and rougly chopped

Directions

  1. Combine the ingredients in the crock pot.
  2. Set on low and cook for 8-10 hours.
  3. Remove the meat from the crock pot and pull it apart with 2 forks.
  4. Reserve the liquid separately.

Carnitas Tacos

A great way to use up pulled beef, this quick and easy meal can be served dozens of ways (covered in sauce, fried, etc); but this is the recipe that works best for me.

Notes

Caramelizing onions is a neat trick to add sweetness to a dish, but it’s not always necessary. If you’re in a rush, just cook the onions until they are translucent.

You can use flour tortillas (or any kind of flat bread) for this dish, but I prefer corn tortillas (the non-deep fried not from El Paso kind).

I like to add my heat at the table (thus I serve this with salsa). Feel free to add some kick with a blend of chili pepper, red pepper flakes and a few drops of choice chipotle peppers or hot sauce.

As always, season to taste.

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4 with leftovers

Equipment

  • Chopping board and knife.
  • Measuring cups and spoons.
  • Deep frying pan with cover.
  • Wooden spoon.

Ingredients

1 Onion, finely diced
1/2 cup Chicken stock
2 cloves garlic, finely diced
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Olive oil
2 cups Beef brisket, pulled
1/2 cup Beef brisket sauce
1 cup Cheese, finely grated
12 Corn tortillas
2 cups Salsa (optional)

Directions

  1. Put the olive oil in the bottom of a cold pan and bring it to temperature.
  2. Add the onions and stir to coat.
  3. Cook until the onions have caramalized, reducing the temperature as needed to make sure they don’t stick or burn. Stir often.
  4. Add the garlic and herbs and cook until fraigrant.
  5. Add the beef brisket and sauce, stiring to incorporate.
  6. Add another teaspoon of olive oil in a second pan.
  7. Warm a corn tortilla, flipping when pockets begin to form.
  8. Fill the tortia with 3 teaspoons of the meat and sauce mixture.
  9. Add a pinch of cheese and roll.
  10. Place on a plate, seam side down.
  11. Cover to keep warm.
  12. Repeat until the beef mixture and/or the tortilla are gone.
  13. Serve immediately with salsa.
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