Brisket Barbacoa

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What I love so much about cooking is the creativity it enables to come out of me. As our knowledge of ingredients grows, we just let our imagination put ingredients together to create a fabulous result. Now, I have no professional training so my base is what I see from fellow bloggers or watch on the Food Channel. Most of the time I watch the Food Channel these days, it is on in the background. So I see something made that I think I would like and I have to guess what exactly went into the recipe and how they prepared it.

That is, however, enough information to go on to make a tasty dish. Just trust and go with your intuition. Open yourself up to ideas and let the ideas flow. You will be guided in the right direction. This is a pretty basic spiritual concept for those of you that have studied spirituality or metaphysical concepts. The point is simply that cooking is a creative process. So get in the kitchen and play and have music in the background to dance to while you cook. If you have not heard this new country song by Ray Scott called “Those Jeans” check it out. He weaves a fun tale.

Recipe
Brisket Barbacoa:
Ingredients:

5 lb beef brisket with fat cap
2 chipotles in adobo sauce
1 – 29 0z can of tomato puree
2 tbsp honey
1 tsp each dry mustard, thyme, rosemary, salt and pepper
1 cup of chicken stock
2 – 15 oz cans of Mexican stewed tomatoes

Directions:

Place the brisket in a pan or bag for marinating. Take all the other ingredients except the Mexican stewed tomatoes and puree in a blender. Pour over the brisket, massage in to the brisket and refrigerate overnight.

Next morning, remove from fridge and let warm up before putting into a 350 degree oven. Cook for 4 hours. About 3/4 of the way through the cooking process, the meat should be able to be shredded. Take two forks and pull it apart and then mix in the sauce really well. Pour in the stewed tomatoes and place it back in the oven for another hour or so.

I served my sandwich with cole slaw on top. I substituted coconut milk for 1/2 and 1/2 and love it. I am going to try this again. The coconut milk is rich and adds to the creaminess. The recipe is below.

Ingredients:

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

1 dash black pepper

1 tablespoon lemon juice

1/2 cup cocunut milk

1/4 teaspoon salt

1/2 head cabbage, sliced

1/4 head of red cabbage, sliced

1 carrot, peeled

Directions for coleslaw

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, coconut milk and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated.

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