Meat, Poultry, Pork



Low & Slow Brisket Barbacoa | Print |
(5 votes, average 4.40 out of 5)
barbacoa_slowroasted_550
Makes 8 Servings
 
  • 1 boneless beef brisket, about 4 pounds
  • Salt
  • 2 tablespoons vegetable oil
  • 1 large onion, cut in half and thinly sliced
  • 4 thick slices bacon
  • Chopped cilantro for garnish
  • Warm tortillas for serving
1.  Season brisket generously with salt. Refrigerate for several hours if time allows.
2.  Preheat oven to 300°.  Heat oil in the bottom of a large Dutch oven with a tight-fitting lid. Add brisket; cook, over medium-high heat, turning once, until nicely browned on both sides, about 10 minutes. Remove from pan.
3.  Stir Barbacoa Sauce, 2 cups into water and sliced onion into pan. Heat liquid to a simmer. Remove from the heat. Nestle the brisket into the pan. Top the brisket with the bacon slices. Cover the pan tightly (use foil under the lid to ensure a tight seal). Cook in oven until fork tender, about 3 hours. (Recipe can be prepared to this point 2 days in advance; refrigerate covered and reheat gently before serving).
4.  Remove brisket and bacon to a cutting board.  Cover loosely with foil. Boil pan juices with onions over medium-high until reduced to a thin sauce.
5.  Slice brisket and bacon thinly across the grain. Arrange on a platter and sprinkle with salt. Spoon the pan juices over all. Sprinkle with cilantro.  Serve with warm tortillas.
 

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