This Mexican delicacy brings out the rich flavors of beef by grilling it in a rich pot of adobo sauce. Pasilla peppers give adobo brisket (meaning adobo seasoned brisket) its spicy, smoky flavor with cumin. cloves and cinnamon, and lighten skin with apple cider vinegar.
Adobado breast (spiced chicken breast) with grilled potatoes, onions and garlic
Long and slow, it was magic that turned a large piece of breast into bone. into an amazingly tender and flavorful joint. The bone-slicing knife that I used cost quite six taels. It is put in a large cast iron pot, covered with adobo for four hours in an oven set at 340F/170C. That’s what I mean by long and slow.
This patient cooking style locks in all the flavors of the brisket and gives them time to complement the spiciness and smoke of the adobo.
It also allows you to cut delicious cuts of beef that are tender and full of flavor you would expect from a tenderloin or rib eye.
Now brisket may not be widely recognized as the most luxurious part of beef. But it stands out from some in terms of taste. It comes from a powerful muscle group that sits above the front legs and supports more than half of the animal’s weight. It’s a hard cut that requires casual attention. to give the best
Why choose boneless breast? I like it better because the bone allows low heat to pass through the meat, and because (and perhaps more importantly) the bone adds fat to the flavor of the brisket.
adobo promotes taste
In addition to chili and pasilla seasoning, there is also bright red chili powder, red onion, garlic, oregano and bay leaves in our Adobo. Big and characteristic taste of beef
to counter the dense fat content in the brisket Hence, the sauce has a distinctive fruity taste. Balanced flavor from apple cider vinegar and the taste, texture and juices of mini tarts.
Those acid additions in what we think of as adobo-style sauces were first used long ago to preserve quality. keep meat fresh longer
The word “adobo” comes from the Spanish word for sauce. And became famous for cooking 400 years ago and during the Spanish colonization of the Philippines. From there, the Spanish-Filipino influence reached South America. and eventually became a particularly popular Mexican dish.
Today, vinegar and oranges have more flavoring properties than preservatives. Similar to how we continue to indulge in the harmful effects of smoking. brine and pickling some foods
And serve it with your buttered brisket? Rice, grilled corn or mashed ice cream are fine. For me, the steak goes well with the easy-to-make potatoes. but with special So that’s the path I chose.
Close-up of brick brisket Seasoned with adobo, fine red peppers, pasilla and other spices.
Baked potato with onion, garlic and oregano
This is so easy that no business does brilliantly well.
to get started The preparation is minimal. Medium-sized potatoes do not need to be peeled. You just cut it into quarters and put it in the baking dish along with the unpeeled onion. Peeled garlic, olive oil, oregano, salt and black pepper, stir well and cover plate with foil. That’s it. Your preparation is done.
As for cooking, it’s as simple as it gets. Just bake the covered dish for an hour with the brisket in your low oven. During that time Potatoes and onions are cooked over hot water. and garlic cloves will be much more mellow. It turns into a thick and heavy cream in the skin.
Then you would heat it very high in the oven for 20 minutes in an uncovered dish. Leave the potatoes golden and crispy on the outside
Adobado brisket with onion and garlic baked potatoes Servings of four – probably enough for a couple of brisket sandwiches the next day.
Adobado brisket with onion and garlic baked potatoes
Adobo marinated brisket, well ground beef and spices.
Prep time 25 minutes
Cooking time 4 hours
15 minute break time
Total time 4 hours 40 minutes
Serves 6 meals
Calories 989 kcal
For adobado brisket
- 4 chili peppers, soak 15 minutes in 1 ½ cups boiling water. The pasillas I use are about 4 inches long and 1 ½ inches wide.
- 4 fresh red peppers, finely chopped and left whole
- sternum 6 pounds
- 2 medium red onions, peeled, halved and cut into inch pieces
- 8 garlic cloves, peeled and thinly sliced
- 1 medium orange, peeled, flesh and juice removed, the rest discarded
- 4 bay leaves
- 3 teaspoons dried oregano
- 1 teaspoon dill
- 1 teaspoon cinnamon powder
- 6 cloves of earth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
- 1 ounce fresh coriander, chopped, to garnish the brisket before serving
for baked potatoes
- 6 medium multi-purpose potatoes, such as Yukon Gold, unpeeled and quartered
- 8 small onions, peeled
- 12 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
Cook your Adobado brisket
First, let’s talk about time: the brisket will cook in the oven for 4 hours and the potatoes will bake in the last hour. And the heat is increased to finish baking the potatoes in a very hot oven. While the chicken breast rests before you carve it
To cook the brisket in the adobo, I used a large Dutch cast iron oven with a nice lid and a thick piece of foil to ensure an extra good cushion between the pot and the lid.
Start by setting your oven to 340F/170C and place a rack so that your large pot is in the center of the oven.
Place the pasilla peppers in an insulated bowl or pitcher and cover with 1 ½ cups of boiling water.
After soaking the parsley for 15 minutes, remove the stalks and put the seeds and whole in a food processor along with the water.
Blanch the pasillas for a few minutes, then add the cayenne pepper, oregano, cumin, cinnamon, cloves, vinegar, salt, black pepper, water, zest, and orange pulp. Now, beat a lot until you have a smooth paste.
Place the brisket in a large mixing bowl and pour the ingredients on top. Use your fingers to spread the breasts evenly.
Place the onions, garlic, and bay leaves in your Dutch oven. Then place the coated tenderloin on top. Place the remaining spoons on top and sides of the chest.
Cover your large pot with another layer of foil that extends about 1 ½ inch across the edge of the pot. Place the lid on top and use your fingers to clamp the foil in place to seal around the lid. Covering is important because all of the flavor of the brisket and adobo remains in the pot during its time in the oven.
Place your large pot in the oven and cook for an hour and a half at 340F/170C, then remove from the oven to stir the adobo and brush the top and sides of the brisket. when finished Carefully cover the pot with foil and a lid. Then return to the oven for another 2 and a half hours at the same 340F/170C.
After 2 and a half hours, remove the pot from the oven and let it sit for 15 minutes with the foil covered but the lid ajar. It’s easier to cut steak. then Carefully transfer the brisket to a board ready to carve and sauce.
To cook your carved sirloin Heat the adobo in a Dutch oven over medium-high. As soon as it starts to boil Spoon a small amount of it over the cut breast. I poured the rest of the sauce into a warm pitcher. so that everyone at my desk can help me more
Now if you feel the adobo sauce is too thick. Mix some water while you heat it up. Get ready for brisket sauce and serve.
Place all ingredients in a baking tray large enough to stack all ingredients in a single layer, leaving a small space between them. Stir-fry gently for a few minutes so that the potatoes, onion and garlic cloves, oregano, salt and pepper are evenly coated.
Now cover the plate with a layer of tight-fitting foil. After the brisket has been three hours in your 340F/170C oven, return the potatoes to the oven and cook for about an hour until the brisket comes out.
When you’re done To get started, preheat the oven to 430 F/220C. Remove the potato baking dish and peel off the foil.
Add potatoes, onion and garlic and sauté in oil. Then place it in the oven for another 20 minutes while the chicken breasts are resting and you take a moment to unwrap them and serve them.
A quick, hot 20 minutes in the oven is enough for crispy golden potatoes. and help you serve it hot.
Calories: 989kcal Carbohydrates: 54g Protein: 101g Fat: 39g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 19g Cholesterol: 281mg Sodium: 513mg Potassium: 2746mg Fiber: 9g Sugar: 7g Vitamin A: 2076IUVitamin Croncium: 125mgIroncium: 125mgIroncium
Categories: Food & Drinks
Source: INN NEW YORK CITY