This
is my all time favorite meal to make. It is not cost friendly so we
only eat it a few times a year. It comes from Emeril, I was watching
an episode of his show years and years again and it looked too good
not to try! It is well worth the amount of time it takes to make and
the cost!
What
you'll need:
2T
evoo
salt
2
broken bay leaves
crushed
pepper flakes, to taste
1
jalapeno, halved
2
large onions, quartered, plus 1 large onion, sliced and divided
2
carrots, chopped
4
sprigs fresh parsley
4
garlic cloves, mashed
2
1/2 - 3lb corned beef brisket
ground
pepper
1T
minced garlic
1/2t
dried oregano
1/4c
evoo
1
bay leaf
8oz
tomato sauce
1
1/2c reserved beef broth
1/2c
dry white wine
1T
white wine vinegar
2
roasted green pepper, peeled and seeded, cut into thin strips
limes
(optional) for fresh squeezed lime juice
cilantro
leaves (optional) for garnish, chopped
How
to make:
Add
the evoo to a large heavy pot and heat over medium high heat. Add 2t
salt, broken bay leaves, crushed red pepper flakes, halved jalapeno
and stir. Add the quartered onions, chopped carrots, parsley and
mashed garlic cloves and stir again. Place the brisket in the pot,
season with salt and pepper and enough water to cover by 2".
Bring to a boil, reduce the heat so that the liquid just simmers and
cook the brisket for 2-3 hours. Remove the meat and set aside until
cool. Strain the cooking broth through a fine mesh colander and
sicard solids, reserve the 1 1/2c broth.
When
the meat has cooled, shred it into 3-4" strands and set aside.
Combine
the minced garlic, oregano, 1/2tsp of salt, 1/2tsp pepper (in a
mortar and pestle) I never bought one of those so I used a bowl and a
metal round latel. You want to work into a smooth paste. Set aside
In
a large skillet, heat the evoo and add the sliced onion. Saute until
translucent. Add the garlic paste and bay leaf and cook, stirring for
1 minute. Add the tomato sauce, reserved beef broth, wine and vinegar
and simmer for 5 minutes. Add the shredded beef and roasted green
pepper strips. Stir to combine and cook covered for 30 minutes. Make
sure everything is covered in the thick sauce. Remove the bay leaf
and serve. Garnish with lime juice and or cilantro, if desired.
This
serves 6
*Note,
we put ours in a soft taco shell, you can serve over rice.
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