Brisket Barbacoa
Yields:
24
Servings | Serving Size:
218.85 grams
Calories 379.84,
Fat 21.78g,
Saturated Fat 8.34g,
Cholesterol 120.20mg,
Carbohydrates 9.29g,
Dietary Fiber 3.10g,
Total Sugars 3.31g,
Protein 35.37g,
Sodium 424.79mg
INGREDIENTS
- 3.5 oz. Anaheim peppers, dried
- 10 Pasilla chile peppers, dried
- 4 Ancho peppers, dried
- 8 large (3") tomatoes, fresh
- 2 large white onions, fresh
- 8 garlic cloves, fresh
- 2 tbsp. ground black pepper
- 1 1/2 tbsp. Kosher salt, coarse
- 2 cup water
- 2 tsp. cumin seeds
- 6 lb. braised beef brisket, flat half, 1/8"trim, URMIS 1623
DIRECTIONS
1 Each Trimmed Brisket (shredded and chopped into 2’-3’ strands ) 2 1⁄2 Quart Barbacoa Mix
Cut tops off, de-seed the peppers
Soak the dried Chiles in gallon measuring cup filled with warm water. Fill a quart measuring cup and put on top of chiles to submerge the peppers. Soak chiles until soft, about 30 minutes. Transfer soaked peppers to a bowl or cambro; add the tomatoes, onion, garlic, pepper, salt and cumin. Process until smooth using the large stick blender, adding the water and brisket juice.
Transfer to pot, bring to a boil, then reduce to a simmer and cook until slightly thickened, about 30 minutes.
Add the shredded brisket meat to the barbacoa sauce and simmer covered 2 hours on low.