Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

Barbeque beef brisket might just be the very starting of barbeque itself. And it is nothing else but the king of meats in Texas barbeque circles. Although brisket has a prestige of being difficult to master, the truth is it is as straightforward as following a few steps. We will originate the exquisite barbequed beef brisket using three easy recipes.

This beef brisket formula is best cooked on a charcoal barbeque pit, which includes a fire pit. If you do not own one, you can use a gas or charcoal grill, where you have the fire going on one side, and cook indirectly on the other.

Meat Casseroles

Beef Brisket

Ingredients:

1 8-10 pound beef brisket, packer-trimmed

2 cups of Texas Dry Rub (see below)

2-3 cups Beer Mop Sauce (see below), in bowl

Use a packer-trimmed brisket for this recipe. That is a brisket with a thick layer of fat on one side. It regularly comes sealed in a tight plastic wrap. On the day before you will be eating, pat the dry rub all throughout the meat, development sure to rub it into every fold. Place the brisket in a plastic bag and refrigerate overnight.

First thing in the morning, take off the brisket from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 210 degrees Fahrenheit.

After an hour or so, when you, the mop sauce, and all things else is ready, place the brisket on the opposite side of the fire pit (the cool side).

At this point, many brisket cooks, say to place the brisket fat-side up so the fat helps baste the meat. We will go against the grain here, as this formula seems to work better by placing the brisket fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. Close the lid of the barbeque pit.

Maintain a climatic characteristic between 180 and 220 degrees, and cook the beef brisket for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.

After done, shut down your fire, take off the barbequed brisket, and let it sit for 20 minutes. You will see where the brisket is divided into two pieces by a layer of fat. Cut through that layer to isolate the two pieces. Then trim off the thickest parts of fat from bot pieces and slice them thin against the grain of the meat.

Serve barbeque sauce on the side, if desired. But never drench the meat in sauce. A dinky goes a long way.

Texas Dry Rub Recipe

Ingredients:

3/4 cup paprika

1/4 cup quality chile powder

1/4 cup ground black pepper

1/4 cup sugar

1/4 cup salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon ground cayenne pepper

Mix the spices fully in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in a sealable jar for up to 3 months.

Beer Mop Sauce Recipe

Ingredients:

1 12 ounce can of beer

1/2 cup fresh lemon juice

1/2 cup vegetable, corn, or canola oil

1/2 medium onion, minced

2 garlic cloves, minced

2 tablespoons of Texas Dry Rub (from above)

1 1/2 teaspoons worcestershire sauce

Mix all things together. Apply mop sauce with a small string mop made for barbeque. You can use a pastry brush if you want.

Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

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Authentic Mexican Food Recipes For The Meat Lover

Mexican cuisine can be the ideal choice for the meat lover who is looking for a hearty and flavorful meal. Choose from all types including beef, chicken, pork, turkey, and even seafood prepared in a wide variety of ways.

Use ground beef for all sorts of filling meals such as Mexican pizzas smothered with salsa, cheese, spicy beef, and refried beans. Alternatively, prepare a bubbling casserole with ground meat, corn, onions, cheese, chili powder, tortilla chips and a topping of sour cream.

Meat Casseroles

When it comes to roasting some meats, browning the outside first will yield the best results when cooking in the oven. Poultry and tender cuts of beef such as rib roasts, tenderloin steaks, and top loin should be cooked uncovered on the stovetop. Tougher cuts of meat with a lot of fibers including chuck roasts tend to turn out the best when braised. Braising meats at low temperatures while moist and covered will result in juicy, tender meat that might otherwise be tough and dry.

Stewing meats is another wonderful way to make dishes such as caldo de res, or beef soup, or carne en su jugo, or meat and beans in a savory, meaty broth. Alternatively, perhaps you would prefer carne guisada, or stewed beef in a spicy gravy. Try any of these along with side dishes of salads, rice, beans, and pasta for a filling and delicious Mexican meal.

Mexican Style Country Fried Steak Recipe

What You Need

1 cup whole milk 1 large egg 1 1.25 ounce packet chili seasoning mix Salt and pepper to taste 1 cup all purpose flour 1/3 cup vegetable oil 1 1/2 pounds sirloin steak, cubed 1 10 ounce can diced tomatoes, un-drained 1 10 ounce can green chilies, drained 2/3 cup whipping cream

How to Make It

Preheat the oven to the lowest setting.

Combine the milk and egg together with a whisk in a medium sized mixing bowl.

In a shallow mixing bowl combine the chili seasoning mix with the flour along with salt and pepper to taste and stir well.

Heat the vegetable oil in a frying pan over medium heat.

Dip the pieces of steak first in the egg mixture then in the flour mixture shaking lightly to remove any excess.

Fry the pieces of steak over medium to high heat for about 5 minutes per side or until they are a deep golden brown color.

Place the cooked pieces of steak on a baking sheet and place in the oven to keep warm while preparing the sauce.

In the same frying pan, add the un-drained can of diced tomatoes, the drained can of green chilies and saute for about 2 minutes stirring often.

Add in the whipping cream with a whisk and heat everything to a boil while whisking continuously. Reduce the heat to low and simmer the sauce for 10 minutes.

Remove the pieces of steak from the oven, transfer to plates, and pour the hot sauce on top. Serve immediately with salad or warmed tortillas.

Serves 4.

Authentic Mexican Food Recipes For The Meat Lover

Use meat based Mexican recipes for dinners and hearty lunches along with a blend of seasonings to create dishes that are sure to become favorites. Traditional Mexican recipes always begin with fresh, authentic ingredients made from scratch and always result in the most delicious culinary delights with just the right amount of flavor and spice.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Shepherds Pie - What is the Authentic Dish and How do You Make It?

When my brother-in-law and sister-in-law are in town, my husband and I like to go out to dinner with them. We decided to go to a local golf club for comfort food night. My sister-in-law ordered Shepherds Pie, an historic dish made with lamb, vegetables, and mashed potatoes.

But this main course did not resemble the historic recipe; it had been Americanized. "What does it taste like?" I asked.

Meat Casseroles

"It's meat loaf with mashed potatoes on top," my sister-in-law replied. "This is good, but it's not Shepherds Pie." Her comment made me curious about the history of the meal. I knew that Shepherds Pie is not a pie at all, but a meat casserole, or hot dish, as we say in my home state of Minnesota.

According to the Cooks.Com website, Shepherds Pie is a British dish made with lamb. Its cousin, Cottage Pie, is made with beef. Contrary to what some believe, neither one contains cheese. "If you see cheese anywhere near a recipe for either," the website says, "put it down to the USA's obsession to add cheese to anything that moves... "

Mark R. Vogel gives a brief history of the dish in his Food Reference website article, "The Good Shepherd." Vogel says the recipe originated in the "heart of the Scottish countryside," which is lamb country, and is a traditional way to use up leftovers. He thinks the recipe goes back to the 1870s. Though vegetables are added today, the original dish was meat, gravy, and potatoes.

Vogel uses ground lamb for his recipe and adds onions, carrots, and celery. He tells how to make homemade gravy with beef broth and mashed potatoes with heavy cream. Now that's comfort food!

Paul Merrett's recipe for the classic dish is posted on the BBC website. His recipe calls for garlic, fresh rosemary, parsnips, peas and chopped tomatoes, and is more of a modern pot pie. Some websites say the recipe is British and others say it is Scottish. In my search for information about the historic dish I came across a recipe for Ratatouille Shepherds Pie, which is about as far from a meat pie as you can get.

I make Shepherds Pie the old fashioned way. My rendition is based on a recipe in "The Fannie Farmer Cookbook: A Heritage of Good Cooking for a New Generation of Cooks." Like so many dishes that are based on leftovers, there are no precise measurements. To start with, I have about three cups of cubed lamb. If I am short on gravy, I saute some meat in a cast iron skillet, remove them, and make more gravy from the juices and meat bits in the pan.

I put the gravy, meat and a box of defrosted carrots and peas into a casserole dish and top the mixture with mashed potatoes. You may make mashed potatoes from scratch or use dehydrated ones. Bake the casserole in a 375 degree oven for 35-40 minutes. Shepherds Pie -- comfort food at its best -- has withstood the test of time and new versions will certainly appear.

Copyright 2010 by Harriet Hodgson.

Shepherds Pie - What is the Authentic Dish and How do You Make It?

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a monthly columnist for the new "Caregiving in America" magazine, which resumes publication in August. She is also a contributing writer for the Open to Hope Foundation website. Please visit Harriet's website and learn more about this busy author and grandmother.

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Authentic Mexican Food Recipes For The Meat Lover

Mexican cuisine can be the ideal choice for the meat lover who is looking for a hearty and flavorful meal. Choose from all types including beef, chicken, pork, turkey, and even seafood prepared in a wide variety of ways.

Use ground beef for all sorts of filling meals such as Mexican pizzas smothered with salsa, cheese, spicy beef, and refried beans. Alternatively, prepare a bubbling casserole with ground meat, corn, onions, cheese, chili powder, tortilla chips and a topping of sour cream.

When it comes to roasting some meats, browning the outside first will yield the best results when cooking in the oven. Poultry and tender cuts of beef such as rib roasts, tenderloin steaks, and top loin should be cooked uncovered on the stovetop. Tougher cuts of meat with a lot of fibers including chuck roasts tend to turn out the best when braised. Braising meats at low temperatures while moist and covered will result in juicy, tender meat that might otherwise be tough and dry.

Stewing meats is another wonderful way to make dishes such as caldo de res, or beef soup, or carne en su jugo, or meat and beans in a savory, meaty broth. Alternatively, perhaps you would prefer carne guisada, or stewed beef in a spicy gravy. Try any of these along with side dishes of salads, rice, beans, and pasta for a filling and delicious Mexican meal.

Mexican Style Country Fried Steak Recipe

What You Need

1 cup whole milk
1 large egg
1 1.25 ounce packet chili seasoning mix
Salt and pepper to taste
1 cup all purpose flour
1/3 cup vegetable oil
1 1/2 pounds sirloin steak, cubed
1 10 ounce can diced tomatoes, un-drained
1 10 ounce can green chilies, drained
2/3 cup whipping cream

How to Make It

Preheat the oven to the lowest setting.

Combine the milk and egg together with a whisk in a medium sized mixing bowl.

In a shallow mixing bowl combine the chili seasoning mix with the flour along with salt and pepper to taste and stir well.

Heat the vegetable oil in a frying pan over medium heat.

Dip the pieces of steak first in the egg mixture then in the flour mixture shaking lightly to remove any excess.

Fry the pieces of steak over medium to high heat for about 5 minutes per side or until they are a deep golden brown color.

Place the cooked pieces of steak on a baking sheet and place in the oven to keep warm while preparing the sauce.

In the same frying pan, add the un-drained can of diced tomatoes, the drained can of green chilies and saute for about 2 minutes stirring often.

Add in the whipping cream with a whisk and heat everything to a boil while whisking continuously. Reduce the heat to low and simmer the sauce for 10 minutes.

Remove the pieces of steak from the oven, transfer to plates, and pour the hot sauce on top. Serve immediately with salad or warmed tortillas.

Serves 4.

Use meat based Mexican recipes for dinners and hearty lunches along with a blend of seasonings to create dishes that are sure to become favorites. Traditional Mexican recipes always begin with fresh, authentic ingredients made from scratch and always result in the most delicious culinary delights with just the right amount of flavor and spice.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Authentic Mexican Recipes for Green Chili - Green Chili Casserole

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Meat Casseroles

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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