Barbicoa Beef

 

 

Barbicoa Beef
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Slow Cooker Pot Roast

Slow Cooker Pot Roast
 
Author: 
Recipe type: Entree
Cuisine: American
Ingredients
  • One 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • ⅓ cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 4 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, peeled and cut into 2-inch pieces
  • 1 medium onion, cut into ½-inch wedges
  • 3 cloves garlic, mashed
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • ½ teaspoon ground allspice
  • ½ cup loosely packed parsley leaves, chopped
Instructions
  1. Sprinkle the roast all over with 2½ teaspoons salt and 1½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  2. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  3. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  4. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

 

Myron Mixon Brisket

Myron Mixon Brisket
 
Author: 
Ingredients
For the beef injection and marinade:
  • 1 quart water
  • 3 tablespoons beef base (preferably Minor's brand) or beef bouillon powder
  • 3 tablespoons au jus concentrate (preferably Minor's brand) or one 15-ounce can strong beef broth
For the beef rub:
  • ½ cup kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon sugar
  • ½ teaspoon chipotle pepper powder
  • ½ teaspoon chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated dried onion
Instructions
For the beef injection and marinade:
  1. In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and stir until dissolved. Remove from the heat. If reserving for a later use, let the liquid cool then pour it into a jug or bottle. This can be stored in the refrigerator for up to 2 weeks.
For the beef rub:
  1. In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
For the meat:
  1. Trim your brisket. Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least 6 hours or overnight. 30 minutes before you are ready to cook the brisket, heat a smoker to 350 degrees, keeping it an average of 300 degrees. (You can also use a gas grill, but you’ll need to prepare it for smoking.)
  2. Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours. Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point end of the meat reaches 205 degrees. Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3-4 hours. Unwrap the pan, discard the foil, and remove the brisket, taking care to save the the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer.
  3. Meanwhile, slice the brisket against the grain; try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.
Notes
Four hours of smoking, four hours in the blanket wrap. Start eight hours before you want to eat.

NB (Summer 2013): HALF the salt. At LEAST half it. Way too salty.

 

Chili III

Chili III
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.
  3. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add ½ cup water at a time as needed.
  4. After an hour, place the masa harina in a small bowl. Add ½ cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.
  5. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor.
  6. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

 

Chili II

Chili II
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3 pounds boneless beef chuck, cut into ¾-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • ⅓ cup plus 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
  • 1¾ cups low-sodium beef broth
  • ⅓ cup brewed espresso or strong coffee
  • 2 15-ounce cans pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Instructions
  1. Heat ½ tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add ⅓ cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  4. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  5. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. For hotter, add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed. For hottest, add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.