Beef Barbacoa Sliders
In case you have
forgotten, I live at home.
I don’t live at home
because I’m a loser who has no friends. I don’t live at home because I’m a
loser who doesn’t make enough money to live on my own. And I don’t live at home
because I have mommy or daddy issues and can’t live with out my parents.
I live at home because
I want to save money to buy a house so I never have to live at home again.
Not that living at
home with my parents isn’t awesome. Because it is totally awesome.
My point is I’m trying
to save money. Something I did a horrible job of the first couple of months I
lived at home. I had all this money and had no idea what to do with it. So I
spent it.
But now I am focused
and back on track.
I also have a
boyfriend who is trying to save money.
Which makes date night
tough.
But last Tuesday
(since I cooked this on Monday) we hit the taco Tuesday circuit for
dollar-fifty tacos.
Followed by four-dollar
movies. Yes. Four dollars. In Orange County, California.
That right there my
friends is date night under twenty dollars.
Where did we find such
deals? The movie theater at Triangle Square and Cafe Rio
of course.
And Cafe Rio just so
happens to be the place that sparked my desire to make barbacoa.
But really, my living
at home, trying to save money and becoming inspired by a Mexican grill is
really not what is important.
This freaking awesome
beef is important.
You will need…
2 to 3 lbs beef brisket
2 tablespoons olive
oil
1 can of chipotle in
adobo sauce
1 bunch cilantro,
chopped
1 red onion, peeled
and chopped into large chunks
1 head garlic, peeled
and roughly chopped
2 teaspoons ground
cloves
Juice of 4 limes
½ cup cider vinegar
2 cups brown sugar
4 dry bay leaves
4 to 6 cups of chicken
stock
Salt and pepper to
taste
12 mini sweet rolls
2 cups Asian Slaw
Your favorite barbeque
sauce (I recommend Sweet Baby Ray’s Honey Chipotle Sauce)
Start by preheating
the oven to 400 degrees F.
While the oven is
preheating, heat the oil in a large sauté pan over high heat. If you have a Dutch
oven, you could also use it instead.
Season the brisket
liberally with salt and pepper.
When the oil is piping
hot, add in the brisket.
You should sear it for about 4 to 5 minutes on each side. Until all sides are browned.
While the beef is
searing, add the cilantro, chipotles, garlic, cloves, lime juice, vinegar and
brown sugar in a food processor or blender.
Blend until everything
is completely combined.
If you are searing your
meat in a Dutch oven, when the meat is finished searing add in the onions.
If you used a separate
pan to sear the meat, lay down the onions in a layer in a large oven safe pot and then lay the brisket on top if it.
Then drizzle the
blended mix over the meat.
Add the chicken stock
to the pot just so that it covers the meat.
Cover it with a lid
and cook at 400 degrees F for 1 hour.
Lower the heat to 350
degrees F and cook for an additional 3 hours.
When the meat has been
in for 4 hours, remove the brisket from the liquid and use two forks to pull
the meat apart.
Place the meat in a
bowl and drizzle with the onions and some of the juices.
Toast your buns in the
oven or on the grill.
Serve your sliders
with a hearty heap of barbacoa, 2 tablespoons of Asian slaw and 1 tablespoon of
barbeque sauce.
If you are anything
like me, you will probably want to buy a little extra meat so you can have
leftovers.
Love and Beer Floats
Angela
Beef Barbacoa Sliders
2 to 3 lbs beef brisket
2 tablespoons olive
oil
1 can of chipotle in
adobo sauce
1 bunch cilantro,
chopped
1 red onion, peeled
and chopped into large chunks
1 head garlic, peeled
and roughly chopped
2 teaspoons ground
cloves
Juice of 4 limes
½ cup cider vinegar
2 cups brown sugar
4 dry bay leaves
4 to 6 cups of chicken
stock
Salt and pepper to
taste
12 mini sweet rolls
2 cups Asian Slaw
Your favorite barbeque
sauce (I recommend Sweet Baby Ray’s Honey Chipotle Sauce)
Start by preheating
the oven to 400 degrees F.
While the oven is
preheating, heat the oil in a large sauté pan over high heat. If you have a Dutch
oven, you could also use it instead.
Season the brisket liberally
with salt and pepper.
When the oil is piping
hot, add in the brisket.
You should sear each
side for about 4 to 5 minutes on each side. Until all sides are browned.
While the beef is
searing, add the cilantro, chipotles, garlic, cloves, lime juice, vinegar and
brown sugar in a food processor or blender.
Blend until everything
is completely combined.
If are searing your
meat in a Dutch oven, when the meat is finished searing add in the onions.
If you used a separate
pan to sear the meat, lay down the onions in a layer in a large oven safe pot.
Then drizzle the
blended mix over the meat.
Add the chicken stock
to the pot just so that it covers the meat.
Cover it with a lid
and cook at 400 degrees F for 1 hour.
Lower the heat to 350
degrees F and cook for an additional 3 hours.
When the meat has been
in for 4 hours, remove the brisket from the liquid and use two forks to pull
the meat apart.
Place the meat in a
bowl and drizzle with the onions and some of the juices.
Toast your buns in the
oven or on the grill.
Serve your sliders
with a hearty heap of barbacoa, 2 tablespoons of Asian slaw and 1 tablespoon of
barbeque sauce.