Brisket Birria

Brisket Birria

Ingredients - Mise En Place

Brisket 5lbs

White Onion 1 large cut into ¼

Jalapeño 1 cut in ½

Plum Tomato 2 (seeds removed) cut into ¼

Garlic Cloves 5

Lime* 1

Beef Stock 32 fl. oz

Karvin Katers South West Adobo* 5tbsp

Bay Leaves 2

Dried Chipotle Peppers 2

Dried Mulatto Pepper 1

Dried Chile Costeños 2

Garnish:

Cilantro

Diced White Onion

Directions:

Season brisket with K.K. Southwest Adobo* and let marinate 6hours (overnight is even better). Heat a pot on high heat and add a little oil (canola, corn etc). Salt and pepper your marinated brisket and sear both sides. Remove brisket and set aside, add onions, jalapeño, and plum tomatoes cook for  about 3 minutes. Add Garlic cook for another minute. Squeeze lime juice into the pot and scrape up all the fond in the pot. Reintroduce the brisket to the pot, add bay leaves, rehydrated peppers *, the remainder of the K.K. South West Adobo and 26 fl.oz of beef stock. Cover and lower the heat to a simmer* for approximately 3hrs or until fork tender. Remove brisket from pot and shred the beef, set aside. Blend the braising liquid, mix 8 oz of pureed braising liquid with the remainder of your beef stock. Heat a pan on high with a little oil, fry shredded beef and add 4 fl.oz of your braising liquid concoction.  Remove from heat and garnish with diced white onions, cilantro and an additional side of your braising potion. Serve with tortillas or yellow rice.

Notes:

Karvin Katers South West Adobo-

If you don’t have any available you can make a small spice blend consisting of cumin, oregano, thyme and a pinch cinnamon.

Rehydrated Peppers/Chiles-

Tear peppers into small peppers and submerge in hot water for 5 minutes. Discard liquid, using it can result in a bitter end product.