| Low & Slow Brisket Barbacoa | | Print | |
 Makes 8 Servings
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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Comments
Pork tenderloin would certainly taste great with all of these flavors. However, you will want to drastically reduce the cooking time as the tenderloin does not need lengthy cooking for tender results.
Prepare the recipe (using 3 to 4 pounds whole pork tenderloins)as directed through step 2. Then omit the water in step three and reduce the cooking time to about 20 minutes (tenderloins should register 140 degrees in center on an instant-read thermometer). Remove the tenderloins and let stand covered with foil (temperature will rise to 145 degrees) while you boil and reduce the sauce as directed in step 4. Slice and serve as directed in step 5.
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