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Brisket Con Chipotle & Matzah Tortillas

Obviously, the second part of the recipe isn't gluten free. Both of these recipes are from Julian Medina.

Brisket Con Chipotle
(Braised Brisket with Tomato and Chipotle)
Yield: 6 servings

Ingredients:
2 pounds brisket
Kosher salt to taste
3 tablespoons olive oil
2 tablespoons garlic cloves, chopped
1 onion, chopped
6 plum tomatoes, cut in quarters
1/2 tablespoon cumin
1/2 tablespoon dry oregano
1 bottle red wine
4 cups of water
3 tablespoons chipotle pepper puree (available in supermarkets)
1 bay leaf
Garnish: 1 red onion, chopped; and 1 avocado, cut into six slices

Preparation:
1. Season the brisket with salt. In a roasting pan, heat the oil until it’s smoky hot and sear the brisket well all around.
2. When the brisket is seared, transfer it to a platter. Lower the flame and saute the garlic, onion, tomatoes and the rest of the ingredients (except the garnish). Season and let the mixture cook for 10 minutes.
3. Return the brisket to the roasting pan. Cover and cook in a 350 degree oven for 1 1/2 hours, or until very tender. Cool brisket to room temperature. Slice the brisket and reheat in the same sauce. Serve 2 matzah tortillas (recipe below) per plate, filled with braised brisket and garnished with chopped red onion and a slice of avocado.

Matzah Tortillas
Yield: 12 tortillas

Ingredients:
2 cups matzah cake meal
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil, plus additional oil for frying

Preparation:
Place the matzah cake meal, salt, warm water and 1 tablespoon oil in a bowl. Mix ingredients very well with your hands, until you form soft dough. With your hands, form 1 1/2-inch balls. Roll balls between plastic wrap to form a tortilla shape. Preheat additional oil on a nonstick griddle or pan on a medium flame. Fry the matzah tortillas until browned.

Comments

havocthecat
Apr. 8th, 2009 07:37 pm (UTC)
You're welcome! I'm glad it's going to work for something other than being gluten-free and kosher for Passover. *adds tag*

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