- Jul 12, 2016
- 283
- 177
I stole this recipe from another site and figured I would share. It looked pretty solid so I am planning on using that chunk of vac sealed brisket that has been burning a whole in my freezer.
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:
4 cloves of garlic, pressed
Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.
½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )
2 tsp. smoked paprika
2 tsp. cayenne
1 TBL cumin
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic
Once this mixture has bloomed, add:
1 c. red wine (Pinot Noir or Claret)
Reduce the wine down for about 10 minutes. Then add:
1 14 oz. can tomato sauce
3 15 oz. cans diced tomatoes
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)
2 TBL of whatever rub you used on the brisket (if other than salt and pepper)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes
(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.)
Test for need to add salt
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:
4 cloves of garlic, pressed
Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.
½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )
2 tsp. smoked paprika
2 tsp. cayenne
1 TBL cumin
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic
Once this mixture has bloomed, add:
1 c. red wine (Pinot Noir or Claret)
Reduce the wine down for about 10 minutes. Then add:
1 14 oz. can tomato sauce
3 15 oz. cans diced tomatoes
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)
2 TBL of whatever rub you used on the brisket (if other than salt and pepper)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes
(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.)
Test for need to add salt
