Brisket Tortas with Salsas

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Brisket Tortas with Salsas | Emeril Lagasse

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2 ай бұрын

If you need a break from the usual hamburgers and hot dogs, be sure to try Emeril’s brisket tortas with salsas. You’ll be surprised at how quickly this delicious alternative becomes your summer go-to. And since we’re also celebrating National Brisket Day this week, you have even more reason to give this recipe a go!
Slow-Cooked Brisket Tortas with Salsas
One 5-pound portion of brisket
10 large cloves garlic, halved
Chilpotle Mexican Hot Sauce, such as Bufalo, or your favorite chipotle hot sauce
3 ½ teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 large onion, finely chopped
2 bay leaves
2 teaspoons ground cumin
2 teaspoons Mexican oregano, crushed between your fingers
2 medium tomatoes, cored and finely chopped
2 chipotle chiles in adobo, finely chopped
1 cup beef broth
1 teaspoon Zatarain’s liquid crab boil
Juice of 1 lime, or to taste
2 tablespoons chopped fresh cilantro, plus more for serving
For garnishing:
Soft rolls, such as bolillo rolls or torta rolls (or soft tortillas for tacos)
Smokey Chipotle Salsa, recipe follows
Charred Tomatillo Salsa, recipe follows
Charred jalapenos or poblanos, skin removed, seeded and cut into strips
Finely shaved cabbage
Queso Fresco, crumbled
Mexican crema
Chopped or shaved purple onion
Using the tip of a sharp paring knife, make 20 evenly spaced slits all over the brisket and slip one piece of garlic into each slit. Drizzle a drop or two of the hot sauce into each slit, then season the brisket on all sides with the kosher salt and black pepper. In a large skillet, heat the oil until very hot. Sear the brisket on both sides until deeply browned, 8 to 10 minutes. Transfer the brisket to a slow cooker.
To the drippings in the hot skillet, add the onion, bay leaves, cumin, and oregano and cook, stirring, until softened, 2 to 3 minutes. Add the tomatoes and chiles in adobo and cook until the tomatoes begin to release their liquid, 2 minutes longer. Spoon the onion mixture over the brisket. Stir the crab boil into the beef broth and pour over the brisket. Set the slow cooker to high and cook until the meat is quite tender and easily pulls apart, 6 to 8 hours. Remove the brisket from the slow cooker and set aside until cool. Reserve the cooking liquid separately and set aside to cool.
When the liquid has cooled, skim most of the fat off of the top and discard. Transfer to a blender and process until smooth. Pour the liquid into a medium saucepan, bring to a simmer, and cook until thick enough to coat the back of a spoon, 10 to 15 minutes. Add hot sauce and lime juice to taste and stir in the cilantro.
Using a sharp knife, slice the meat across the grain into thin slices. This is easier to do when the meat has cooled completely. (Alternatively, the brisket may also be pulled into shreds if desired.) Place the sliced meat into a baking dish and spoon the reduced sauce over the meat for reheating.
Reheat the beef in a low oven or over indirect heat on a grill. Serve on warm rolls or with tortillas, garnished as desired with any or all of the following: salsa, guacamole, roasted chiles, shaved cabbage, shredded cheese, crema, shaved onion, and cilantro.
Makes 8 to 10 large bolillo tortas or many, many tacos
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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