Drunken onion brisket

???????????????????????????????My cousin’s wife Marcia gave me her succulent and tender brisket recipe. It calls for 20 onions and half a bottle of cabernet.

Marcia recommends making it a day before serving. Although I made it the same day I served it, it was even better the next day.

sliced brisketIngredients:

5 -6 lbs first cut (flat cut) brisket. It is less fatty than the 2nd cut (point cut)

10 garlic cloves

2 Tb salt, 1 Tb each paprika and white pepper

20 onions (either yellow or red onions)

Olive oil to sauté onions

3 carrots

4 celery stalks

2 parsnips

Preheat oven to 500 degrees

Oil a roasting pan. Rinse brisket and pat dry.

rub in spiceSprinkle salt, pepper, paprika on top of the brisket and rub into the meat.

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Cut garlic cloves into thin slivers. Using a paring knife, make slits on the top (fatty side) of the brisket, and stick the garlic slivers in them.

Cover brisket with foil and place in the oven to sear the meat for 20 minutes.

While meat is searing, slice the onions. Working in batches, sauté them in olive oil, until soft but not quite caramelized.

Remove brisket from oven. Reduce heat to 350 degrees.

brisket on and surrounded by onionsLift brisket and place sautéed onions under the brisket. Surround the brisket with extra onions.

???????????????????????????????Peel and chop the carrots, celery stalks, and parsnips and put them on top of the onions. Pour in 1/2 bottle Cabernet red wine over the brisket and vegetables.

???????????????????????????????Cover pan with foil and braise at 350 degrees for 3 hours.

Slice the brisket and place it back in the gravy it made. Serve with the vegetables.

???????????????????????????????I like to serve the brisket over Kasha Varnishkes with fresh herbs

Tacos de carne asada – steak tacos

Steak and avocado is a match made in Mexican heaven. I love bistec con aguacate, and these steak tacos are loaded with avocado and fresh tomatoes, red bell pepper and cilantro. They are an easy weeknight meal and economical too: One pound of steak makes 10 generous tacos. Throw a steak on the grill, cut it up with the veggies, add some Frijoles pintos (Mexican pinto beans), and tuck it into a warm corn tortilla. Top it with your favorite salsa and a sprinkling of lime.

Serves 5 – makes 10 tacos

1 pound sirloin steak

2 medium avocados

2 medium fresh tomatoes

½ large red bell pepper

A handful of cilantro leaves

1 lime

10 fresh corn tortillas

Salt and pepper to taste

Salsa to taste

Let steak sit for ½ an hour at room temperature, then generously salt and pepper it. Oil barbecue grill and heat on high.  Grill steak for about 5 minutes on each side, until browned yet rare in the middle. Remove from grill and trim fat. Cut in strips against the grain, then cut into small pieces.

Chop vegetables into small pieces.

Heat tortillas on comal or heavy frying pan until warm and slightly crispy and can hold their shape when folded in half. Spoon steak. Frijoles pintos (Mexican pinto beans), and vegetables into the tortilla, squeeze lime over it and top with salsa to taste.

Cocido de Res – Mexican Beef Stew


After 25 years of marriage, my husband, Jesús, suddenly told me “You know my favorite food is caldo de res. My mom used to make it for me.” It took him that long to tell me! (In California it’s known more as cocido de res, so I titled the blog that.) So I called his mom, Conchita, and I got the recipe. Of course I tweaked it a bit, but he loved the results since the broth was so rich.

I used the leftover broth from making the chicken for Enchiladas Rojas for 15 Hungry Dancers. You could also go cross-cultural and use Roz’s Jewish Chicken Soup or go the easy route and use boxed or canned broth. When you add the bones and beef to broth and slow cook it, you will get an incredibly rich broth.

I went to the local Mexican market in Berkeley,  Mi Tierra, and the carnicero (butcher) cut up the meat for me on a giant band saw.

If you don’t have chilies, you can substitute 1 tsp ancho chili powder (or more if you like it spicier).

Makes about 12 servings

Ingredients:
1 gallon (16 cups)  chicken or beef broth. If not using the broth fromEnchiladas Rojas for 15 Hungry Dancers or Tamales de pollo,  add the following ingredients to Roz’s Jewish Chicken Soup  or other plain chicken or beef broth:
3 ancho chilies
1 tsp. chipotle powder
3 Tb cumin powder (comino)
2 Tb. dried oregano
 
2 chopped onions
1 sliced bell pepper
6 minced garlic cloves
 
2 cups diced Roma (plum) tomatoes or 15 oz can diced tomatoes (fire roasted is nice)
6 – oz can tomato paste
1 Tb. salt to taste
1/2 tsp black pepper
 

Boil the broth in a large pot. Toast the chilies on a heavy skillet until soft and slightly blackened.  Remove and let cool a few minutes, then place in a plastic bag. After it’s completely cool, about 20 minutes, remove the skin, stems and seeds and add to the boiling broth. If you want a spicier stew,  add some of the seeds to the broth.

Toast the chili powder, comino, and oregano on the skillet a few minutes until fragrant then add to broth.

Pour a tsp of olive oil in the skillet and add the chopped onions and bell peppers, stirring over medium flame, until softened. Add garlic and stir until fragrant, then add to broth. Add tomatoes and tomato paste, black pepper and salt.

1 pound beef chuck roast, cut into cubes against the grain

1 pound beef short ribs, cut into cubes against the grain

2 Tb olive oil.

Salt and pepper to sprinkle on beef

Vegetables:

2 bell peppers, stem, ribs and seeds removed

1 pasilla chili, stem removed.

3 large carrots, peeled and sliced in rounds

3 large red potatoes, peeled and chopped in bite-size chunks

2 large chayotes , peeled, seed area removed, and chopped in bite-size chunks

3 cobs sweet corn, cut into rounds (use a large knife)

Garnish:

cilantro leaves

avocado slices

lemon or lime juice

Heat olive oil in a heavy skillet. Sprinkle beef with salt and black pepper, and add to the skillet in batches, browning on both sides.  Then add it to broth. Pour the soup into a crock pot and cook on low for 5 hours.

Transfer the whole soup to a large pot, add vegetables to the broth and bring to a boil. Cook for 30 more minutes until vegetables are tender. Adjust salt to taste. You can skim the fat off the top of the soup and serve. Or you can transfer it to a large container and let it sit in the refrigerator overnight. The vegetables will absorb the flavors of the broth and impart their flavors as they sit in the broth all night. Remove the congealed fat from the top of the soup before serving.

Serve garnished with fresh cilantro leaves, a slice or two of avocado, and a squeeze of lemon or lime, with warm  or fresh baguette (we are in Berkeley after all).

Tomato-Basil Hamburgers with Mushrooms

Just in time for summer barbecues!  Nice topped with applewood-smoked bacon (to make up for the lean hamburger meat), avocado, lettuce and tomato.

Basil has been described as the tomato herb. I just got a new plant for my garden and took a few leaves off for this burger creation. Did you know you can take leaves off your basil plant and it will keep growing as long as you leave the bottom two leaves?

Combine in a bowl:

¼ cup diced basil

¼ cup diced onion

2 lg mushrooms, diced

1 clove garlic, minced

½ large Roma tomato, diced (¼ cup)

1/4 tsp. minced rosemary

1/8 tsp red pepper flakes (several shakes)

about 3 grinds of black pepper

a few shakes of sumac

½ tsp salt

Fold 1 lb lean hamburger into all ingredients except salt. Form 4 patties. Salt top and bottom. Grill on medium-high until desired doneness. Turn often for optimum cooking.

Have leftover burgers? Put them in spaghetti sauce for a quick and easy meal. If you made the barbecued eggplant, you can add leftovers to the spaghetti sauce too. I added a little fresh basil and oregano to the jarred sauce for extra flavor.