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re: Brisket Strips - what to do?
Posted on 10/30/13 at 10:34 pm to RonBurgundy
Posted on 10/30/13 at 10:34 pm to RonBurgundy
I looked in my photos because I always take a pic of what I've cooked for my personal recipe book, however, since I kind of threw this together at the last minute, no pic!
The chopped bits of brisket were about quarter size, browned and tender from the glaze the marinade developed. I tossed in some chopped fine onions to cook down and a tiny bit of minced garlic at the end till just tender.
The marinade I used follows and I was using about a pound and a half of cooked brisket.
Sauté pre cooked meat in 2 tbsp good tequila, 2 tbsp olive oil, 1 large lime - juiced, 1/2 bunch cilantro, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, tbsp Reese's cane syrup, After a few minutes add 1/2 small onion chopped fine, 1/2 tsp oregano or marjoram, a splash of OJ, 1/4 minced Serrano or Anaheim pepper (optional and can use a pinch of crush pepper if not available or small jalapeño, seeded), tbsp mince garlic, big pinch of black and white pepper, chile powder, cumin and smoked paprika (to taste).
The chopped bits of brisket were about quarter size, browned and tender from the glaze the marinade developed. I tossed in some chopped fine onions to cook down and a tiny bit of minced garlic at the end till just tender.
The marinade I used follows and I was using about a pound and a half of cooked brisket.
Sauté pre cooked meat in 2 tbsp good tequila, 2 tbsp olive oil, 1 large lime - juiced, 1/2 bunch cilantro, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, tbsp Reese's cane syrup, After a few minutes add 1/2 small onion chopped fine, 1/2 tsp oregano or marjoram, a splash of OJ, 1/4 minced Serrano or Anaheim pepper (optional and can use a pinch of crush pepper if not available or small jalapeño, seeded), tbsp mince garlic, big pinch of black and white pepper, chile powder, cumin and smoked paprika (to taste).
This post was edited on 10/30/13 at 10:35 pm
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