| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion — minced |
| 1 |
tb |
Salt |
| 1 |
ts |
Paprika |
| 3 |
tb |
Chili sauce |
| 1/2 |
ts |
Cinnamon |
| 1 |
|
Clove garlic — minced |
|
pn |
Cloves |
| 1 |
cn |
Tomato puree |
| 1 |
cn |
Tomato soup |
| 3/4 |
c |
Water |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Worcestershire sauce |
|
|
Few drops liquid smoke |
| 2 |
|
4 pounds stewing or brisket |
|
|
Sesame seed buns |
INSTRUCTIONS
The day before serving, make sauce by combining all ingredients except the
beef and buns. Store in refrigerator, shake or stir from time to time.
Braise, stew or simmer meat until it begin to get flaky. This takes several
hours so you can be started in the morning of the day you plan to serve it.
Remove fat from the meat and break apart with fork, brisket will be in long
shreds, so these should be cut short enough to be manageable on a bun. Add
sauce to meat and let simmer for at least 30 min. Serve on sesame seed
buns. You can cook the meat a day early and double or triple the BBQ sauce
depending on how much meat you have.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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