Easy Brisket and Stout Barbacoa
There is nothing like a good barbacoa taco on a Sunday morning, this is normally the way it’s done : my Mum would get up early on Sunday to go to our favorite local place and get a kg of barbacoa to go (you have to get there early because it’s pretty popular) , tortillas, finely chopped onion-coriander mix and salsa to accompany, this is the ultimate family brunch for a lazy Sunday.
A good barbacoa can be made of mutton or beef , but I must say I have always preferred a beef one, so now what I do is to use it as a dish I would prepare only on a special occasion, for this I make sure I get my meat from the local butcher where I know the meat is free range and responsibly sourced, plus you make sure you support a local small business!
I wanted to have a really straight forward method to make this barbacoa, and yes it takes time cooking as only slowly and on a lower temperature for a longer time is how brisket becomes deliciously juicy and tender, I use my dutch oven to make it and even seal the top with layers of tin foil to make sure that barbacoa turns out beautiful.
I like to serve this as the main meal for a dinner party, is a special feeling to bring it in the middle of the table with salsa , tortillas and fixings on the side so everyone can share and make their own tacos, my favourite kind of food is the one that you can share.
This barbacoa is not spicy and 100% family friendly, the salsas are served on the side and not only provide a beautiful colour and kick, but make this simple barbacoa look really festive! so please I invite you to try this recipe and tell me what you think.
This recipe is part of my ofrenda for Day of the Dead.
Tip: Use a good quality stout the better the taste the better your barbacoa will turn out.
Serves 3-4
Ingredients:
1 Kg of Brisket.
2 white onions, ( finely sliced ).
2 Handfuls of coriander (roughly chopped).
2 bottles of good quality stout.
1 tbsp of olive oil.
Maldon Salt and blank coarse pepper.
2 bay leafs.
Serve with warm tortillas.
I recommend these marigold homemade tortillas or pasilla and cascabel chilli homemade tortillas with this dish, if you are tight with time you can just use store bought corn tortillas.
Garnish.
2 cups of fresh coriander, (roughly chopped).
1 onion finely chopped.
Method.
Preheat oven at 200 C
Get your dutch oven ready (you can use a baking dish alternatively), add all the slice onions and coriander forming a base for your meat.
Season the piece of brisket with a good pinch of maldon salt and black coarse pepper rub it all over. I then place the meat on top of the onions and coriander bed , drizzle the olive oil on top, pour in the two bottles of stout and add the bay leafs, cover your dutch oven with it’s lid and seal with layers of tin foil on top, make sure is tightly wrapped.
Reduce the temperature of your oven at 160 C and then place your dutch oven inside in the middle of your oven, the first cooking stage takes 2 and 1/2 hours.
After that time take your pot out of the oven and check your meat, break the meat into smaller chunks and make sure is got enough liquid still, add a cup or two of water if not . Cover back up and cook your brisket for a further 2 hours.
By then your meat should be juicy and tender and easier to break apart with the help of two forks , shred the rest of the brisket and place the meat on a nice serving platter, get your warm tortillas ready, salsas and fresh finely chopped onion and coriander, customise your taco the way you like it and enjoy!
Barbacoa Taco Lifetime.
