May. 19th, 2007 09:02 pm
victorthecook: (Default)
A quick update: the house phone is still out. We hope to get some resolution soon, but the phone will remain out over the weekend. Call my cell, email, or leave a comment in this post if you need to get hold of us.

Dinner tonight is beef brisket served as carne asada. The marinade:

1 lime, squeezed juice of.
1 lemon, squeezed juice of.
1 large handful cilantro
1 onion, cut into 24 pieces
4 cloves garlic, smashed
1 Tbsp kosher salt (roughly)
1 Tbsp hot pepper, chipotle
1/4 cup olive oil

Put all that into the food processor, then whiz into a thin paste.

Cut 1 beef brisket into thin slices across the grain.
Arrange 1 layer of brisket pieces in a glass casserole (11x17).
Cover with half the marinade.
arrange a second layer of brisket pieces.
Cover with the rest of the marinade.
Cover with plastic wrap and marinade room temp, 1 hour.

(Fry in a skillet and serve with warmed tortillas, pico de gallo, and sour cream, or guacamole if you're feeling ambitious. Do yourself a favor -- don't buy your guacamole. )

Later... It looks like 1 hour isn't enough, and that frying (grilling) isn't the right cooking method for brisket -- it came out flavorful, but way too tough. I'm leaving the remaining meat in the marinade overnight, and then I'll braise it for an hour or two and see what we get.


victorthecook: (Default)

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