Tuesday, April 2, 2013

Easter Brisket turns to Carne Guisada

 I will be the first to admit when I don't like my own cooking. Texas Barbeque masters do amazing things to a hunk of brisket by smoking it low and slow. I don't have that talent. I personally thought half of the brisket I made for Easter was too dry. There was a lot of moist meat, so I left the driest part away from the buffet and wondered what to do with a big hunk of meat. 
Carne Guisada. Perfect. 
In a dutch oven, with a bit of EVOO, I sweated an onion and a handful (read 5-6) small sweet peppers, sliced. I added 3 cloves of chopped garlic, a can of diced tomatoes, a can of tomato sauce and about half a box of Organic low sodium chicken stock. I added my own salt, pepper, and parsley. Bring it to a boil and then stick in in your oven at 275-300 degrees until it falls apart. My dry brisket became a moist and tender, beautiful meal, perfect for tacos.
 The boys loved it! I topped theirs with sour cream and cheese. I added avocado to mine. YUM! 
Thank God for second chances!
Miz Helen’s Country Cottage
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