Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Don't be so hard on yourself , this dish has a lot of potential!

******************************


Saint Patrick’s Day TACOS!

No, I haven’t gone insane.
Honestly.
Ordinarily, I’ll make grilled Reuben sandwiches for St. Paddy’s Day, because there’s corned beef, cabbage (sauerkraut), and you can serve it with potato chips. This year, however, I decided to get a bit crazy.
So, inspired by mention of an “Irish-Mexican restaurant” in Freeport, Maine called Pedro O’Hara’s:

Brisket

1 1.4 pound beef brisket
1 tablespoon browning sauce (like Kitchen Bouquet™)
1 sliced onion
4-6 cloves of garlic, sliced
4 tablespoons Jameson’s Irish Whiskey, for braising liquid

Steps:

1. Preheat the oven to 275 degrees Fahrenheit.
2. Rub the brisket with the browning sauce and sear it on all sides in a hot frying pan with a little oil.
3. Place the seared brisket on a rack in a roasting pan. Cover with the sliced garlic and onion, pour the whiskey into the bottom of the pan, and seal tightly with aluminum foil.
4. Cook at 275 for 2 hours (1 to 1.5 hours per pound of meat). Let it rest 10 minutes before slicing.

Pico de Gallo:

1 onion, finely chopped
1 tomato, diced
½ jalapeno, trimmed, seeded and finely diced
½ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
Cilantro.
1 teaspoon lime juice.
Step:
1. Mix everything together and season to taste.

Tortillas:

1.75 cups masa harina
1 cup + 2 tablespoons water (I used beef stock), heated

Steps:

1. Mix together, knead until pliable, wrap in plastic wrap and let it sit for 30 minutes.
2. Cut into portions, roll into balls, and flatten out using a tortilla press or rolling pin (I used a rolling pin, and they looked a bit irregular and weird).
3. Cook on an oiled griddle or frying pan for about a half-minute, until browned and puffy, then flip and cook another half-minute. Keep warm in a tortilla holder, or on a plate covered by a clean towel.

Assembly (in order):

Tortilla
Sliced brisket
Julienned cabbage and carrot
Pico de gallo
Shredded cheese (your choice)
Serve with potatoes (chips, fries, tots, whatever – I used leftover yellow baby potatoes as shown)

Critique:

Well.

I am aware that this is only the second time I've made brisket, and the first time ever making tortillas.

First off, if I decide to make tortillas again, I will have to invest in a tortilla press. Judging from the amount of masa I still have, I will be making tortillas again. These were a little bland, and be honest, a little grainy (not enough liquid, methinks).

That being said, the brisket turned out a little dry, but still tasty. I've saved the braising liquid and I'll make a sauce for the meat, which will make it better. The juices from the pico de gallo seeped down into the cabbage and made it tastier, and it all went well with the brown ale I served with it.

Slainte!

This recipe contains alcohol. Please use it and in your recipes responsibly.