Text 33413, 89 rader
Skriven 2013-02-06 06:19:02 av Dave Drum (1:261/38)
Ärende: Chile 2109
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pulled Brisket Sliders
 Categories: Beef, Breads, Chilies
      Yield: 24 Servings

      3    Dried ancho chilies
      3    Dried guajillo chilies
      3 md Tomatoes
      6 cl Garlic; peeled
      1 tb Dried oregano
      1 tb Ground cumin
      1 ts Ground cloves
      4 lb Beef brisket; in 3" pieces
      2 tb Oil
     24    Mini buns or dinner rolls;
           - split

  Special equipment: Blender or food processor; parchment
  paper

  With a stovetop burner set to high, use tongs to hold each
  chile about 3 inches from the flame and toast until
  slightly puffed and aromatic, about 1 minute. Repeat with
  the remaining chilies, transferring them to a large bowl as
  toasted. Cover the chilies with about 1 quart boiling
  water. (If the chilies float, puncture each with a small
  knife to let the water inside.) Steep the chilies until
  soft and pliable, about 30 minutes. Drain and let cool.
  Once the chilies are cool enough to handle, remove the
  stems and most of the seeds and transfer to a blender or
  the bowl of a food processor.

  While the chilies are soaking, arrange a rack about 6
  inches from the flame and preheat the broiler. Arrange the
  tomatoes on the broiler pan or a baking sheet and broil,
  flipping several times to expose all sides, until the
  entire surface is charred, 5 to 6 minutes. Let the
  tomatoes cool slightly then remove and discard the charred
  skin. Add the tomato flesh to the chilies in the blender or
  food processor. Add the garlic, oregano, cumin, cloves,
  and 1 cup water and process until smooth.

  Arrange a rack in the middle of the oven and preheat to
  300øF/150øC Cut a piece of parchment into a round the same
  size as a large Dutch oven.

  Season the meat with salt and pepper. In a large Dutch
  oven over moderate heat, heat the oil until hot but not
  smoking. Working in batches, sear the meat until brown on
  all sides, about 4 minutes per side. As browned, transfer
  the meat to a plate.

  Once all of the meat is seared, return it all to the pot
  and add the reserved chile-tomato purée. Bring to a boil
  and then place the parchment round over the meat. Cover
  the pot with a lid and transfer to the oven. Cook until
  the meat is very tender and falling apart, about 3 hours.
  Discard the parchment then transfer the meat to a cutting
  board and use two forks to shred it into small pieces,
  discarding any excess fat. Skim any excess fat from the
  braising liquid then return the meat to the pot and stir
  to combine. Season with salt and pepper. DO AHEAD: The
  brisket can be made ahead and stored with its braising
  liquid, in an airtight container in the refrigerator, up
  to 3 days. To reheat, place the desired portion in an
  appropriate-size skillet over moderate heat and cook until
  warmed through.

  To serve: Divide the pulled brisket evenly among the buns
  (about 2 tablespoons per bun) and serve immediately.

  by Todd Aarons; Tierra Sur at Herzog Wine Cellars, Oxnard,
  California

  Epicurious | December 2011

  Yield: Makes 24 hors d'oeuvre servings

  MM Format by Dave Drum - 21 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... The agent provocateur of a good dinner - Careme (on soup)

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)