You do not need a dehydrator to make this flavorful beef jerky at home. Make it in the oven. However, you may certainly use this marinade on beef used in a dehydrator.

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1 lb. flank or sirloin steak, sliced diagonally into strips
1/2 c. fresh lime juice
3/4 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
1 med. onion
1 med. green or red pepper
4 tbsp. oil
Four tortillas, warmed

Soysauce 1 cup
Orange Juice 1/2 cup
Vinegar (Rice wine) 1/4 cup
Garlic (minced/chopped and/or whole – your choice)
Honey/ Dark Corn Syrup/ Brown Sugar (or white) 1/4 cup
5 spice 1/4 tsp (don’t put in too much!)

Optional
Oil (Peanut or veg) 1 tbsp
Chile Oil 1 tsp
Thia Chile Paste 1-3 tbsp (adj for spice)
Red chile flakes (adj for spice)
Galangal Fresh 1-2 slices diced (adj for spice)

1/2 tablespoon vegetable oil
1/4 cup chopped yellow onion
1 teaspoon chopped garlic
1 cup ketchup
2 tablespoons dark brown sugar
1 1/2 teaspoons molasses
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 2 1/2 cups

Pork Adobada (in the slow cooker)

Pork Adobada (in the slow cooker)
Ingredients:

3 lbs pork loin
1 medium onion, chopped
5 garlic cloves, chopped
6 Anaheim dried red chilies, seeded (reserve seeds)
4 pasilla chilies, seeded (reserve seeds)
1½ cup chicken stock (more if needed)
1/2 cup cider vinegar
4 tablespoons frozen orange juice concentrate
4 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons olive oil
1 tablespoon all-purpose flour
salt and pepper, to taste

Directions:

Place the dried chiles in a food processor or blender. In a medium pot, bring chicken stock to a boil. Add the cider vinegar and stir. Pour into food processor.
Allow to soak for about 10 minutes, then add orange juice concentrate, tomato paste and brown sugar. Pulse into a smooth paste, then add 1 tablespoon of the chile seeds and blend until smooth. Add more broth if paste is too think to pour. In a large sauce pan, heat the oil. Then add the onions and garlic and sauté until onions begin to brown. Pour into slow cooker. Rub salt and pepper all over roast and then coat with flour. Using the same saucepan as the onions, add pork loin and brown evenly, rotating the meat occasionally. Once browned, add to slow cooker. Then, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into the slow cooker along with the chile sauce, stirring well. Cover and cook on low for 5 to 6 hours. Pull apart with fork before serving.

My thoughts:
We used this to make truly awesome burritos with cilantro-lime rice, black beans, salsa, sharp cheddar and sour cream. We actually made it on a Saturday, each had a burrito then invited friends over Monday (4 more burritos eaten) and we still had plenty to freeze for a later date.

Texas Beef Brisket Recipes…Basic But Perfect

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Dry Rub Recipe
This is one of the recipes that calls for a Dry Rub before cooking and a Wet Mop during cooking.

A dry rub is a mixture of dry spices which are rubbed, or massaged if you will, onto the outer part of the brisket.

You can buy any number of great rubs specifically mixed for briskets, or there are good all-purpose rubs as well. And of course you can make your own if you are so inclined.

One of my favorite Brisket Recipes using a rub is shown below. Again, this is pretty basic but it does use a lot of ingredients, although all easy to find. And you may want to experiment to fit your taste buds and maybe come up with your “signature” sauce. But this will get you started if this is your first experience with brisket.

*4 tablespoons salt
*1/2 teaspoon ground cumin
*3/4 teaspoon dried coriander
*2 teaspoons dry mustard
*2 tablespoons brown sugar
*2 teaspoons garlic powder
*2 teaspoons dried basil
*2 teaspoons onion powder
*1/2 teaspoon dried savory
*1 teaspoon black pepper

Put all the ingredients in a ziplock bag, seal and shake them up pretty well. Use all but a 1/4 cup of the mixture to rub all over the brisket. Don’t be wimpy here. Rub it in well. Store the brisket overnight in a shallow baking pan that’s been sealed well with foil.

Mop or Marinade for Brisket Recipes:

A mop is a thin sauce or marinade that is applied at various interval with a small brush that looks like a miniature mop.

*2 tablespoons of your brisket rub
* couple of ham hocks
*1 onion,chopped fine
*1/4 cup garlic, minced
*2 bay leaves
*1/4 cup celery, minced
*4 bottles of your favorite beer
*1 tablespoon prepared mustard
*1 teaspoon black pepper
*1 tablespoon prepared mustard
*1 tablespoon lime juice
*2 tablespoons worcestershire sauce
*2 tablespoons cider vinegar

In a medium/large sauce pot over medium heat, brown the bacon, onion, garlic, and celery. Bring the pot to a boil. Add the rub, pepper, mustard, lime juice, soy sauce and vinegar. Simmer (low heat) for 1 hour.

Barbecuing has never been quite so convenient and affordable, so discover all the barbeque grill options available to you.

Start your charcoal fire on one side of your pit or, if using a smoker, in the fire box. Add wood chips pieces that you’ve soaked for at least an hour been soaked in water for at least an hour.

When coals are ready keep control of the heat by closing the air vents to the pit. Place brisket, fat side up, on pit grill away from the direct heat of the fire and close the top of the pit. Temperature inside the pit should be kept as close to 300 degrees as possible. Baste meat continuously with mop every 30 minutes.

Brisket will be done in about 10 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.

Remove any excess fat and slice brisket across grain 3/8 inches thick.

Serve with your favorite BBQ sauce (I’ve included a really good, easy recipe below), some Texas Toast, a slice of Texas 1015 sweet onion (or that other sweet onion if you can’t find the 1015), and a dill pickle or a pickled jalapeno, as well as your favorite barbeque side dishes.

Texas BBQ Sauce for Brisket Recipes

INGREDIENTS:
* 1/2 c Vinegar
* 1 Grated peel of one lemon
* 1 Tbs Worcestershire sauce
* 1/2 Cup Catsup
* 1 Large onion, diced
* 1/2 tsp Bottled hot pepper sauce
* 2 Cloves garlic, pressed or Diced fine
* 1 Tbs Salt
* 1/2 tsp Chili powder
* 1 Juice of one lemon
* 1 dash Sage

Combine ingredients. Simmer, stirring occasionally, for 15 minutes.

Barbecued Beef Brisket

This is one of those oven-baked brisket recipes for stormy “tornado watch” Texas days. This one calls for a smaller trimmed brisket.

*About a 2 1/2 lb. beef brisket
*1 cup of white wine
*3 cups of apple cider
*1/4 up of honey
*2 tablespoons of dijon mustard
*1/4 cup of soy sauce
*1 tablespoon of whole coriander
*2 tablespoons of firmly packed brown sugar
*1 tablespoon of minced garlic
*1 tablespoon of fresh ginger powder
*1/8 teaspoon sprigs of fresh thyme

Combine the wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan.

Add brisket, cover tightly and place in oven. Turn oven to 350 degrees and cook 2 hours. Remove brisket from cooking liquid, cover and set aside. Let rest for 30 minutes and slice across grain.

This has to be one of the easiest of all beef brisket recipes. You also cook it in the oven for those days when a norther’ blows in.

Barbecuing has never been quite so convenient and affordable, so discover all the barbeque grill options available to you.

Easy Texas Beef Brisket

INGREDIENTS:
3-4 lbs. boneless beef brisket
1 bottle chili sauce
1 can Coke
1 packet dry onion soup mix

DIRECTIONS:
Preheat oven to 300 degrees
Combine chili sauce, Coke and soup mix.

Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.

Bake for 3 to 4 hours until tender. Carve brisket against the grain and serve juices in the pan as a sauce.

There will be more brisket recipes, as well as many other other bbq meat recipes and all the fixins.

Texas Slow-Cooked BBQ Brisket

After you’ve given this brisket a quick sear on the grill, the oven does all the work. Sighs of pleasure usually accompany the first bites of this meltingly tender, juicy, slightly smoky beef. Serve it with or without a barbecue sauce. Leftovers, if there are any, make fine Texas-style hash studded with red and green peppers and potatoes or barbecue sandwiches.

2 supermarket briskets at 4 or 5 pounds each or a custom-cut “double brisket,” 8 or 9 pounds, trimmed of excessive fat

Marinade (Quantities are generous. Halve the recipe if total brisket weight is less than 6 pounds):
1 cup Worcestershire sauce
1 cup red wine
1 can (14 ounces) beef broth
Few drops liquid smoke seasoning (if you wish to enhance the natural smoke and are not using a smoky barbecue sauce)
Juice from 2 limes
4 tablespoons brown sugar
1/4 cup chopped parsley
6 green onions, white and green parts, chopped
1 tablespoon salt
1 tablespoon coarsely ground black pepper
4 cloves garlic, chopped
2 serrano chiles, stemmed and halved
1/4 cup barbecue sauce, such as Bulls Eye or a homemade sauce, recipe follows (optional)

For finishing:
Oil for searing
2 tablespoons barbecue sauce such as Bulls Eye or a homemade sauce
2 tablespoons butter at room temperature
Salt
Pepper
Tender greens or watercress and red-leaf lettuce for garnish

Three days ahead of time, put the brisket, fat side up, in a large pan at least 2 inches deep or a heavy-duty plastic bag. Combine the marinade ingredients and pour over the brisket. Cover or seal tightly and marinate for 30 to 36 hours.

Preheat an outdoor grill. Remove the brisket from the marinade (reserve marinade) and rub with oil. Sear on the grill, fat side down, for 8 to 10 minutes. Turn and sear the opposite side for 8 to 10 minutes.

Preheat the oven to 200 degrees. Lay out several overlapping sheets of heavy aluminum foil large enough to enclose the brisket completely. If you are using two briskets, lay one on top of the other. Pour about 1/2 cup of the marinade over the meat, then wrap securely in foil. Refrigerate the remaining marinade for another use within a week or freeze for longer storage. Put the brisket(s) in a roasting pan and place in the center of the oven. Roast, undisturbed, for 8 hours.

After 8 hours, remove the brisket. Let it stand 10 minutes, then pour off and reserve the juices. Cover the brisket lightly with foil to keep it warm. You may not wish to use all the juice. If you want a real barbecue sauce taste, stir in 1/4 cup barbecue sauce to taste and cook a few minutes more. If you prefer the natural juices to dominate, add 1/2 cup of reserved marinade to the juices and boil 10 to 20 minutes to reduce and thicken. Then whisk in the 2 tablespoons of barbecue sauce and 2 tablespoons soft butter. Season to taste with salt and pepper.

Slice brisket diagonally across the grain about 1/3-inch thick. Arrange slices overlapping on a warm platter, with garnish of greens around edge. Moisten with juices. Pass additional juices. A 10-pound brisket, or two smaller ones totaling 10 pounds, serves about 16.

“Foods of the Sun”

Thursday, July 01, 1999

Enchilada Stacks2 lbs ground beef
2-3 cups salsa, store bought or homemade
corn tortillas, the amount depends on how many stacks you will make and the number of layers
2 cups refried beans
2 cups shredded Monteray Jack cheese
1 cup thinly sliced green onions
1/2 cup chopped cilantro
1-2 avocados
oil

Preheat oven to 350 degrees F.  Spread a little salsa in the bottom of a tall circular baking dish.

Brown beef in skillet and set aside. Put about 1 cup of the salsa in a small skillet and heat until hot.  Heat several tablespoons oil in a skillet. When it’s hot, dip a tortilla in the oil for about 20 seconds and then dip it in the salsa. Or you can skip the oil part and just dip it in the salsa in the skillet.  Place the tortilla in the baking dish and top with a layer of beef, black beans, cheese and salsa.  Add another tortilla that has been dipped in oil and salsa on top of the black beans and top it with beef, cheese, green onions and salsa. Then add another tortilla on top of that.   You can then keep adding layers. I added another layer of cheese and green onions.  When you’re done layering, add some cheese and salsa on top of the stacks and bake in the oven for 20 minutes.  Add sliced avocados to top and serve.