Low & Slow Brisket Barbacoa

Photo by Lil B.
Adapted from fronterafiesta.com

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

Adapted from fronterafiesta.com

Ingredients

  • 1

    boneless beef brisket, about 4 pounds

  • Salt

  • 2

    tablespoons vegetable oil

  • 2

    pouches (8 ounces each) Frontera Red Chile Barbacoa Slow Cook Sauce

  • 1

    large onion, cut in half and thinly sliced

  • 4

    thick slices bacon

  • Chopped cilantro for garnish

  • Warm tortillas for serving

Directions

1. Season brisket generously with salt. Refrigerate for several hours if time allows. 2. Preheat oven to 300°. Heat oil in the bottom of a large Dutch oven with a tight-fitting lid. Add brisket; cook, over medium-high heat, turning once, until nicely browned on both sides, about 10 minutes. Remove from pan. 3. Stir Barbacoa Sauce, 2 cups into water and sliced onion into pan. Heat liquid to a simmer. Remove from the heat. Nestle the brisket into the pan. Top the brisket with the bacon slices. Cover the pan tightly (use foil under the lid to ensure a tight seal). Cook in oven until fork tender, about 3 hours. (Recipe can be prepared to this point 2 days in advance; refrigerate covered and reheat gently before serving). 4. Remove brisket and bacon to a cutting board. Cover loosely with foil. Boil pan juices with onions over medium-high until reduced to a thin sauce. 5. Slice brisket and bacon thinly across the grain. Arrange on a platter and sprinkle with salt. Spoon the pan juices over all. Sprinkle with cilantro. Serve with warm tortillas.

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