Thanks lionhrt for pointer
Sorry Steve got distracted by company yesterday and once the brisket went in the oven to finish figured it wouldn't be photo worthy
The whole brisket turned out tender and the point muscle was great. We'll be using that today for brisket street tacos. The flat, though fairly tender, was more dry than I would like, probably from the temperature spike we had on the kamado.
To top it all off the Frijoles Borrachos were still crunchy as not enough time to properly simmer and get tender before dinner. Fail.
So today the Borrachos are continuing to simmer and I did some digging around for a good use for some *relatively* dry brisket and found:
Caldillo of Smoked Brisket With Green Chiles
12 long, mild green chiles
4 cups coarsely chopped onion
1 tbsp ground cumin
1 tsp dried oregano
8 cups beef broth
2.5 lbs potatoes, peeled and cut into 1/2 in dice
2 cups canned crushed tomatoes
2 lbs leftover brisket, trimmed and cut into 1/2 in cubes
Roast the green chiles over a gas burner or under broiler flames, turning until lightly but evenly charred
Steam chiles in a paper bag or in a bowl until cool
Remove burned peel
Stem and seed chiles and coarsely chop them (should be roughly 2 cups)
In a stockpot, heat vegetable oil. Add the onions, cumin, and oregano and cook over low heat, covered, stirring once or twice, for 15 minutes
Add the broth, potatoes, tomatoes, and green chiles and bring to a boil
Lower the heat and simmer, partially covered, stirring occasionally for about 30 minutes
Add the cubed brisket and continue to simmer until the potatoes and meat are tender, about 15 minutes
We just roasted the chile peppers and have everything prepped. Couple teaser pics, more to follow once we get everything properly rolling.
Basic Ingredients
Chile Roasting