Browsing Category

Popular

Apps, Comida Latina, Dairy Free, Mains, Popular, Recipes

Shrimp Ceviche Tostadas with Coconut and Lime

December 8, 2017
A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.

The idea for this recipe came from a double dose of inspiration. First from a restaurant dish made many years ago and secondly, a trip to Baja last year that changed the way I thought of tostadas forever.

A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.

Back in my chefing days at Mustard’s Grill in Napa Valley we would frequently serve a ceviche very similar to this one made with scallops, coconut milk, an epic amount of lime juice, and lots of fresh herbs and chiles. Being a 80’s-raised, Midwestern girl I was new to the concept of eating raw seafood but this food was transformative. The lime juice “cooked” the scallops just so and the coconut milk added a buttery richness that calmed the chiles to a soothing hum.

I loved that ceviche and for as much as I think about it, you’d think I would’ve made it a million times by now, but alas, it took some subtle nudging from my partners at Guerrero Tortillas to get me to actually write it down.

When they asked me to collaborate with them on a recipe for their new Baked Tostadas with Sea Salt I immediately thought of that coconut milk ceviche and how delicious it would be piled high on their crispy tostada shells.

A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.

 

Which leads me to my second source of inspiration. Up until last year I had only had tostadas (the flat, crisp corn tortillas) that were fried. I love them, they are deeply crunchy and have incredible corn flavor but then I took a little trip to Baja California and discovered the tostadas there were nothing like the ones I had eaten at home.

In Baja the tostadas are baked which gives the tortilla shells a completely different texture and flavor, one that is light as air, crisp, and subtle. Perfect for the delicately flavored seafood and fish they are known for. And this, my friends is what the Guerrero Baked Tostadas taste like. So good that you will eat them for their exquisite flavor, not because they are good for you—which they are, by the way, with less fat and calories than the traditional tostada shells.

A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.

This ceviche makes a quick, easy meal during these busy holiday nights and is a great way to stay healthy during this indulgent season. It also is a chic appetizer for a cocktail party or sit down situation. Break the larger tostada shells into smaller mismatched portions and serve several on a larger tray. Bon Apetitos!

Shrimp Ceviche Tostadas with Coconut and Lime
 
Prep time
Cook time
Total time
 
A super easy, ultra healthy shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions.
Author:
Serves: 4 servings
Ingredients
  • 1 pound raw medium shrimp, peeled and diveined
  • ⅓ cup lime juice
  • ⅓ cup coconut milk
  • 1 jalapeño, chopped (seeds removed if you'd like it less spicy)
  • ½ red onion, chopped
  • ¼ cup chopped cilantro
  • 2 scallions, thinly sliced
  • 2 large radishes, sliced
  • ¾ teaspoon salt
  • ½ teaspoon ground chile de arbol
  • 4-6 Tostada shells, such as Guerrero Baked Tostadas with Sea Salt
  • ripe avocado slices, for garnish
Instructions
  1. Bring a large saucepan of salted water to a boil. Add shrimp and cook until firm and opaque, about 5 minutes. Drain and run under cold water to stop cooking.
  2. Chop shrimp into small pieces and combine with lime juice, coconut milk, jalapeño, onion, cilantro, radishes, salt, and ground chile.
  3. Cover and let chill 1 hour. Taste and add more salt or lime juice as needed.
  4. Serve on tostada shells with slices of avocado on top.

This post was sponsored by Guerrero Tortillas, all opinions however are my own. Thank you for supporting the brands that make this blog possible! 

 


Menu

Honey Grapefruit Margaritas

Shrimp Ceviche Tostadas with Coconut and Lime

Oven-Baked Avocado Fries with Harissa Ranch

Vegan Mexican Chocolate Popsicles

//////

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Breakfast, Dairy Free, Drinks, Popular, Recipes

Hibiscus Mimosa Kits: The Perfect Hostess Gift for the Brunch Lover in Your Life

December 2, 2017
Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

This post has been sponsored by BevMo!. All thoughts and opinions are my own. 

Do you have friends who would happily stand in line for hours at the hottest brunch spot? Do they take a mental vacation by dreaming of the ultimate eggs Benedict? Are you planning a visit to their house this holiday season?

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

If you answered yes to any of these questions then I know what you should get them this year for Christmas. Their very own Hibiscus Mimosa Gift Kit that will have them making Hibiscus Mimosas better than any brunch spot in town.

A Hibiscus Mimosa is a tart, floral take on the traditional champagne-orange juice cocktail made with vibrant hibiscus syrup. You can easily make your own syrup by simmering dried hibiscus flowers with sugar and water until you have a crimson nectar that has the sweetness of dark cherries and the tart puckering of black tea.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

These Hibiscus Mimosa Kits are super easy to put together and are such a special gift for anyone who likes a nice cocktail, whether it's brunch time or not. All you need is:

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

I got all of these things at my local BevMo! store—which means I spent a leisurely hour wandering around looking at all the fun holiday items they have right now— but if you were in a hurry you could easily pick all this stuff up in 15-20 minutes tops and have an instant gift to take to a Christmas party or friend's house for the holidays.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

What I discovered when I started exploring all the options BevMo! offers for the holidays was that if you didn't want to dream up your own gift set, they have lots of options carefully crafted and ready to go. You can also get customized gift boxes at www.bevmo.com so if you know your father-in-law's favorite liquor is bourbon, for example, you can order a bottle and add six savory or sweet goodies to go with it. BevMo! will put it all together for you and deliver it (orders for a Christmas delivery must be made by December 17) or you can use their buy online, pick-up in store feature all the way up to the 23rd!

Since most people I know love to entertain BevMo! is basically the perfect place for all my gift giving needs. I particularly love that they have everything from glassware to gummy bears which means I can mix and match my friend's and family's favorite drinks with thoughtful gifts to go with them and maybe even spark some cocktail inspiration.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

I'm hoping with this Hibiscus Mimosa Kit, that I'll at least have a lot more brunch invitations in my future!

Hibiscus Mimosa
 
Prep time
Cook time
Total time
 
Sweet, tart, bubbly, a Hibiscus Mimosa is a delightful brunch cocktail with a brilliant hue the color of the fuchsia flower who gives it it's name.
Author:
Serves: 1 drink
Ingredients
For the Hibiscus Syrup:
  • 1 cup dried hibiscus flowers (also called Flor de Jamaica)
  • 2 cups granulated sugar
  • 2 cups water
For the Drink:
  • 1 ounce hibiscus syrup, chilled
  • 4 ounces cold champagne
Instructions
For the Hibiscus Syrup:
  1. Combine dried flowers, sugar, and water in a small saucepan over medium heat. Whisk to dissolve sugar and then bring to a simmer.
  2. Cook until slightly thickened, about 10 minutes. Remove from heat, let cool, strain and chill.
For the Mimosa:
  1. Add hibiscus syrup to a champagne flute, pour champagne over and serve.
Notes
This recipe makes enough syrup for 12-14 cocktails. The instructions are for 1 cocktail.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation!  

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Mains, Popular, Recipes, Side Dishes

Slow Cooker Borracho Beans

May 11, 2016
Slow Cooker Borracho Beans Recipe

In this swinging pendulum of spring weather it’s kinda nice to have a pot of beans every once in a while. We don’t eat beans as often as I’d like. My kids detest them (a personal flaw I try to overlook) so more often than not, Armando and I will just open up a can and doctor it with some sautéed onion and garlic and cumin.

Slow Cooker Borracho Beans Recipe

Every now and again I like to commit to a big pot which we can then have for lunches, breakfasts, and snacks all week. I tend to get very hungry around 10 am and a bowlful of beans just hits the spot. Especially if it’s rainy or surprisingly cold or (dare I say it), snowing in the middle of May.

Frijoles Borrachos, or Drunken Beans, fall in that multitudinous category of Mexican bean soups and stews made with the humble but very satisfying pinto bean. They are similar to Frijoles Charros or Cowboy Beans but some of the cooking liquid is replaced with beer, giving them a almost sweet, yeasty flavor. Bacon is also crucial, although some people use chorizo or both.

Slow Cooker Borracho Beans Recipe

They are excellent just like this, spooned into bowls with some of the broth and sprinkled with a handful of fresh herbs but they can also be turned into the best refried beans on the planet. Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth. Bring to a boil then start mashing away with a potato masher or the back of a wooden spoon until they are creamy.

An old-wives tale or not, I do not salt my beans before they are fully cooked. One day, when I have endless time on my hands, I might try this two-part salting method which claims to cook beans quicker (??) but in the meantime if I am anything it’s stubborn and I’ve thrown away too many pots of hard beans to mess around. After the beans are tender add a tablespoon of kosher salt and then taste. You might need to add 1 or even 2 more but remember the beans will get saltier once reheated so err on the side of caution.

Slow Cooker Borracho Beans Recipe

Slow Cooker Borracho Beans Recipe
 
Prep time
Cook time
Total time
 
Meaty pinto beans cooked with beer, bacon, chiles, and spices all in the slow cooker.
Author:
Serves: 8 servings
Ingredients
  • 1 pound dry pinto beans
  • 1 (12-ounce) bottle beer
  • 6 cups water
  • 8 ounces bacon
  • 2 small onions, chopped
  • 2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
  • 4 cloves garlic, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ cup chopped cilantro
  • 2 scallions, thinly sliced
Instructions
  1. Rinse beans and pick through, removing any rocks. Place beans in the slow cooker. Add beer and water, cover and turn slow cooker on to high if you'd like them done in 4 hours or low if you'd like them done in 8.
  2. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
  3. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes. Add garlic, cumin, chile powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
  4. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
  5. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Condiments and Salsas, Dairy Free, Mains, Popular, Recipes

Red Mole Pork Tamales

November 11, 2014
Homemade red mole pork tamales are an essential Mexican recipe to have at the holidays. Corn dough is wrapped around pork drenched in mole sauce.

¡Bienvenidos!

Five years in and I think its about damn time this place had a make-over!!

I am so absolutely, unquestionably, fanatically excited to have you all here and show you around my new home…..Come on in!!

Red Mole Pork Tamales6

If you click on the ‘Menu’ in the upper left you will find more about me, my social media links, and a list of all the recipes on the site. You have to click that ‘Recipe’ one, it is my favorite, so so so pretty, with pictures of every recipe and organized into meal categories—seriously, check it out. The main recipe page lists the newest examples in each category and then if you click ‘See More…..’ you will find all the recipes of that category.

Scroll down on the home page to find links to other recent recipes, see what I’ve been pinning, and all kinds of other good stuff. Really make yourself at home, feel free to snoop, I won’t be mad.

Red Mole Pork Tamales2

And because I’m so happy I’ve made you tamales and not just any tamales but the most luscious pork-and-mole-filled tamales I could dream up. They have lard.

Red MoleRed Mole Pork Tamales7

Since Thanksgiving is right around the corner I thought it is only right to invite a few people over to help me because, let’s face it, tamales are a little involved.

Red Mole Pork Tamales3Red Mole Pork Tamales4

I made the pork and mole sauce a couple days before hand and then soaked the corn husks the night before the party.

Red Mole Pork

The masa was made that morning and then all we had left to do was fill and roll. Everyone brought snacks and drinks and before you know it the tamales were steaming away. This, in my opinion, is the only way to make tamales; with lots of friends, some snacks, and a margarita or two. And when its all over, everyone has tamales to take home—its a win-win situation.

Red Mole Pork Tamales

Thank you for sticking with me as I’ve made this transition to the new site and keep checking back as I’ve got loads of new stuff for the holidays coming up like, achiote turkey, a spicy chorizo stuffing, and a dairy-free pumpkin galette that is out of this world.

Red Mole Pork Tamales1

Welcome Home!

I want to give a quick shout-out to designer Andrew Rench. Thank you for all your help, I couldn’t have done it without you. 

 

Red Mole Pork Tamales
 
This recipe is very involved but most of the steps can be made ahead. If you break it up into chunks it's not too bad. The pork and mole can be made up to 3 days in advance and the husks can soak overnight. Call some friends over to help you assemble; tamales taste better if they are made by those you love. A 15-Quart Tamale Steamer makes quick work of cooking the tamales. You can find them at most Mexican markets or online here. Tamales will keep covered in the refrigerator for up to 5 days or place in a freezer bag and freeze for up to 6 months. Reheat by placing in a frying pan with ¼ cup or so of water, cover and steam until hot.
Serves: 50 Tamales
Ingredients
For the Pork:
  • 4 pounds pork shoulder
  • 2 large onions, quartered
  • 8 cloves garlic
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns
For the Red Mole:
  • 16 New Mexico Chiles, stem and seeds removed
  • ½ cup raisins
  • 1 large onion, quartered
  • 8 unpeeled cloves garlic
  • 2-inch piece canela or cinnamon stick
  • ½ cup pumpkin seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 tomatoes, cored
  • 2 tablespoons lard or vegetable oil
  • 1½ ounces bittersweet chocolate
To Assemble:
For the Masa:
  • 6 cups Maseca corn flour
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 1 cup lard or vegetable shortening, cut into small pieces
  • 5-6 cups pork cooking liquid
Instructions
For the Pork:
  1. Combine all ingredients in a large stock pot. Cover by 2 inches with water. Bring to a boil, then reduce heat to a low simmer.
  2. Cover and cook until meat is very tender, about 3 hours. Remove pork from liquid and strain broth into a heatproof container; reserve broth. Let meat cool slightly, then shred into bite-sized pieces.
For the Mole:
  1. Heat a dry cast iron skillet or griddle over medium heat. Place chiles in the skillet and toast until darkened in color and fragrant (you may need to do this in batches).
  2. Place chiles and raisins in a large bowl and cover with hot water. Let soak for 30 minutes.
  3. Place onions and garlic in the dry skillet and char, turning occasionally, until darkened on all sides, about 10-15 minutes. Add canela to the skillet and toast until fragrant, about 2 minutes, remove and add pumpkin seeds. Toast until they begin to pop and darken.
  4. Finally add the tomatoes to the skillet and char on all sides until darkened and skin is cracked, about 10 minutes.
  5. After chiles and raisins have soaked, remove them from the water and place them in a blender (you might have to do a few chiles at a time depending on the strength of your blender) with a ¼ cup or so of the pork cooking liquid. Blend until smooth, adding more liquid if necessary to get the blender moving. Pour through a fine mesh strainer and set aside.
  6. Add onions, garlic, canela, pumpkin seeds, oregano, salt, thyme, and pepper to the blender with about ¼ cup of the pork cooking liquid. Blend, adding more liquid if necessary, until smooth. Strain into the bowl with the chile mixture.
  7. Peel the tomatoes and add to the blender. Puree until smooth. Strain into a separate bowl.
  8. Heat the lard in a large frying pan over medium heat. Once shimmering add the chile mixture (be careful, it will spurt and sputter) and stir constantly until darkened and fragrant, about 3-4 minutes. Add tomatoes and cook 5-10 minutes more. Add chocolate and stir until melted. Taste and add more salt as needed. If the mole seems very thick add ¼ cup or so of the pork stock, but not too much, the sauce should coat the back of a spoon, but not be clumpy.
To Assemble:
  1. Cover the husks with hot water and let soak at least 2 hours before beginning. You may need to weigh them down to completely submerge in the water.
For the Masa:
  1. Combine Maseca, baking powder, and salt in a large bowl. Add lard and work into the dry mixture with your hands until they are the size of small pebbles. Add cooking liquid and mix it into the flour with your hands until the dough is uniformly wet and soft. It needs to be easily spreadable but not runny, like the consistency of fluffy mashed potatoes. Add more cooking liquid if necessary. Cover with plastic wrap until ready to use.
  2. Fill a large tamale steamer with enough water to reach the rack where the tamales will sit. If you don't have a tamale steamer you can fill the bottom of a large stock pot with water and place a wire rack in the bottom.
  3. Dry one corn husk on both sides with a clean kitchen towel. Hold the widest part of the husk closest to you and use a large soup spoon to spread about ⅓ cup of masa from about the middle to the bottom and out to the sides, leaving about ½-inch on each side (but not the bottom).
  4. Place about 2-3 tablespoons of meat in the center and top with about 1 tablespoon of sauce. Fold one clean side over the the other clean side and roll tightly to secure. Fold the pointy end up towards the top and place open-side-up on the rack of the steamer. Continue until all the masa and meat have been used.
  5. Place the steamer over medium heat and cook tamales until firm and no longer doughy in the middle, about 1-1½ hours. Remove from husks and serve with salsa, extra mole, or guacamole.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Apps, Comida Latina, Dairy Free, Popular, Recipes, Snacks

Chicharonnes de Harina {Fried Mexican Wheat Crisps with Chile and Lime}

May 21, 2014
Chicharrones de Harina Recipe
 Good God I can’t believe I’m saying this but…….SUMMER IS ALMOST HERE!!!!

Can you tell I’m excited?

Memorial Day is supposed to be the unofficial beginning of summer so I’m unofficially going to declare that we get this party started. I’ve got a looooooooong list of things I want to accomplish so I need to get going if I’m serious about making things happen. Want to join me?

Chicharrones de Harina Recipe

Here’s what we’re going to do:

1. Spend a lot, A LOT of time at the pool/beach (whatever water source you rely on for straight chillin’).

2. Make/eat more food on sticks. I’m thinking fruit, paletas, kebabs, corn, corn dogs, s’mores you name it….but no Twinkies people, please have some decency.

3. Two words: Water Guns.

4. Two more words: Tomato Sandwich.

5. Eat our weight in pie.

6. Play endless games of tag to burn off said pie.

7. Take down a margarita or two.

8. Outdoor movies are a must.

9. Sparklers…..sparklers are definitely in order.

10. And of course a ton of crispy snacks to keep us energized.

My new favorites are these addictive, crunchy wheat chips in the ever-adorable wheel shapes, doused in lime juice and generously sprinkled with tongue-tingling spice mix. They come in different shapes, the classic ones are rectangular and a dead-ringer for crispy, fried pork skins or chicharrones (hence the name).

Chicharrones de Harina

These fried wheat crisps are a popular street snack in Mexico. I found the dried wheels in the Mexican section of our local grocery store so I’m almost positive you can find them in yours. You want to fry them fresh, they are very airy and light and get soggy quickly.

Chicharrones de Harina Recipe

Big bowls of these are a must for any Memorial Day celebration but make a lot—they won’t last long.

Chicharonnes de Harina {Fried Mexican Wheat Crisps with Chile and Lime}
 
Cook time
Total time
 
How to make homemade chicharrones de harina or Mexican fried wheat crisps—the ultimate crunchy street food snack. These crispy wheels are totally addictive.
Author:
Serves: 6
Ingredients
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground arbol chile
  • ½ teaspoon ground cayenne pepper
  • Vegetable oil, for frying
  • 1½ cups dried chicharrones de harina
  • 1 lime
Instructions
  1. Combine salt, cumin, chile, and cayenne in a small bowl.
  2. Heat about 3 inches of oil in a deep pot over medium heat to 350°F or until a piece of bread browns in 30 seconds. Line a baking sheet with paper towels and set near the pot.
  3. Once oil is hot, carefully add the chicharrones a few at a time. Fry on one side until they poof open (about 30 seconds), flip and cook for another 30 seconds or until they have opened completely and are beginning to brown.
  4. Remove with a slotted spoon or a bamboo skimmer to the paper towel-lined baking sheet. Repeat with the remaining chicharrones checking occasionally that the oil is maintaining a constant temperature.
  5. Squeeze the lime over the top and sprinkle with the spice mixture. Serve immediately.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Dairy Free, Mains, Popular, Recipes

Holiday Braised Brisket

December 27, 2012

By now you’ve had the turkey, you’ve had the prime rib, you’ve had the ham, the chicken, maybe even the roast goose and you still need something to serve for New Year’s. 


I say, go with a braise….all the way.

Holiday Braised Brisket

My dad called me on Christmas day with a beef tenderloin horror story. His meat thermometer broke and by the time he realized it, the big, expensive piece of meat was already in the oven. Flying blind he tried to wing it, checking on it and checking on it and checking on it again. Upon inspection around dinner time it seemed too rare so back in it went and well, you know how that goes, a lot of money and dreams of a juicy roast down the drain.

Let this be a lesson to everyone to go with a braise. A braised roast is always juicy, can be ignored for hours and can (and really should) be completely made a day or two in advance with only slicing and reheating before dinner.

Braised Brisket with Onions and Mushrooms

I first made this brisket a long time ago and thoughts of its tender slices swathed in rich onion and mushroom sauce had me swooning. The brisket is rubbed with fresh herbs and sweet paprika, then browned and covered with a tangle of sliced onions and mushrooms which turn into a caramel-colored, meltingly tender sauce. It is made for celebrations—easy to prepare and elegant on the table.

Holiday Braised Brisket




Holiday Braised Brisket

Yield: 6

Inspired by Bruce Aidells

Make Ahead: Like all braised dishes this roast is best made a day or two in advance. Let the meat cool in the sauce then cover and refrigerate up to 3 days in advance. Skim the fat from the surface and slice the brisket. Return the brisket to the roasting pan with the sauce, cover and rewarm in a 350°F oven until warmed through, about 20 minutes.

Ingredients

  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon dried marjoram
  • 1 tablespoon paprika
  • 1 (6-pound) beef brisket
  • 3 tablespoons olive oil
  • 3/4 cup red wine
  • 2 cups beef or chicken stock or low-sodium broth
  • 15 ounce can chopped tomatoes
  • 3 bay leaves
  • 1 pound crimini mushrooms, sliced
  • 2 large yellow onions, sliced
  • 3 tablespoons chopped garlic

Instructions

  1. Combine 2 teaspoons salt, 1 teaspoon black pepper, the thyme, marjoram, and paprika in a small bowl. Rub seasoning all over brisket and let set at room temperature for 30 minutes.
  2. Heat the oven to 500°F and arrange a rack in the middle. Pour olive oil into a large roasting pan and place in the oven to heat, about 15 minutes or until oil is shimmering and very hot. Carefully place brisket, fat side down, in the hot pan and return to the oven. Brown one side of the brisket (about 8 minutes) then flip and brown other side, about 5-8 more minutes. (I do this in the oven because I don't have a frying pan big enough to accommodate a 6-pound roast. If you do, feel free to do this browning step on the stove-top.)
  3. Remove pan from oven and reduce heat to 350°F. Transfer the brisket to a platter and pour off any excess fat from the roasting pan. Add wine, stock, tomatoes, and bay leaves to the pan and scrape up any browned bits that are stuck to the bottom. Return brisket to the pan, fat side up, and scatter the mushrooms, onions, and garlic over the meat and into the liquid. Cover and and braise in the oven for 1 hour.
  4. Uncover and cook for 30 minutes. Spoon the onions and mushrooms on top of the brisket and cook for about 30 minutes longer to brown the vegetables. Push some of the vegetables back into the liquid, cover and braise for about 2 hours or until the meat is fork tender.
  5. Transfer the brisket to a cutting board and cover loosely with foil. Simmer the sauce for another 10 minutes or so to thicken slightly. (You can do this by placing the roasting pan over two burners on the stove-top or transfer the sauce to a medium-sized pot and simmer that way.) Taste the sauce for seasoning and add more salt and pepper as needed. Discard the bay leaves.
  6. Carve the brisket against the grain and arrange on a platter. Spoon the onion and mushroom sauce over the meat and serve.
http://www.holajalapeno.com/2012/12/holiday-braised-brisket.html