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Ground Brisket Burger
Ground Brisket Burger
Like I’ve said in the last 2 brisket related posts: follow the cheeba. It will have the answers. And the cheeba has lead me to this burger creation. That fatty brisket end that I trimmed off a whole brisket got turned into ground beef. Highly fatty and delicious ground beef. 70% lean. The burger was topped with a couple slices of smoked brisket, horseradish white cheddar, pickled red onions, creamy horseradish ketchup, on a toasted brioche bun. Always listen to the cheeba.
Equipment
- meat grinder
Ingredients
- 1 lb ground brisket
- 1 tsp salt
- 1 tsp black pepper
- 2 slices smoked beef brisket
- 2 brioche buns
- horseradish white cheddar
- pickled red onions
Creamy Horseradish Ketchup
- 2 tbsp ketchup
- 1 tbsp mayonnaise
- 2 tsp prepared horseradish
Instructions
- Remember the fatty triangle end from the whole brisket we trimmed off and saved? If you froze it down, take it out of the freezer and allow it to partially thaw overnight.
- Grind the brisket through twice on a medium grinding plate.
- Take 1lb of the ground brisket and season with salt and pepper. Form into 2 patties. Because of the high fat content, they will shrink.
- Sear 2 slices of smoked brisket in a sauté pan for 2 minutes a side on medium high heat. Remove from the pan.
- Toast the buns in the render brisket fat. Remove from the pan.
- Add the patties to the pan.
- Cook for 5 minutes on the first side. Flip. Top with the sliced brisket and the horseradish white cheddar. Partially cover the pan and cook for 4 minutes.
- While the burger is cooking, mix together the ketchup, mayonnaise, and prepared horseradish.
Beef Salpacio
Beef Salpacio
This classic Filipino stir fried garlic beef has its origins from Spanish cuisine. The name is derived from the word salpicar, meaning to spatter, sprinkle, and pepper, which is exactly what’s going on. The beef gets seared with a lot of garlic, then briefly simmered in a slightly spicy soy/Worcestershire sauce base. Serve the beef with mounds of garlic fried rice.
Servings: 4
Ingredients
- 2 lbs top sirloin cut into 1 1/2” cubes
- salt and pepper to taste
- 1/4 cup Worcestershire sauce
- 1/4 cup light soy sauce
- 1 tsp brown sugar
- 1 tsp chili flakes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 head garlic peeled and minced
Instructions
- Season the beef with salt and pepper. Let marinate for 15 minutes.
- Mix together the Worcestershire sauce, soy sauce, brown sugar, and chili flakes. Set aside.
- Heat up the oil and butter in a sauté pan over medium high heat. Sauté the garlic for 2 minutes.
- Add in the beef in a single layer. Let sear on one side for 2 minutes.
- Stir and let sear on the other side for a minute.
- Pour in the sauce and allow to simmer for 3 minutes.
Frijoles Rojos Colombianos
Frijoles Rojos Colombianos
Beans are a staple in the Colombian household. They’re made in large batches and eaten just about everyday. Beans are typically paired with rice, fried plantains, avocado, fried eggs, arepas, chicharron, and a grilled chorizo. This protein platter overload is called bandeja paisa.
Equipment
- food processor
Ingredients
- 1 lb dry red beans
- 1 onion diced
- 1 bunch green onions chopped
- 6 garlic cloves
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes diced
- 1 tsp ground cumin
- 1/2 tsp achiote powder
- 4 cups water
- 4 cups vegetable stock
- 2 carrots peeled and diced
- salt and pepper to taste
Garnish
- cilantro
Instructions
- Soak the beans overnight. Strain and rinse the beans.
- Place the onion, green onion, garlic, bell peppers, and tomatoes in a food processor.
- Pulse until fairly smooth.
- Place the beans, water, stock, processed vegetables, and carrots in a large pot. Bring to a boil. Place a cover on. Reduce the heat to medium low and simmer for 90 minutes.
- Season with the achiote powder, cumin, salt and pepper.
- Simmer uncovered for 30 more minutes until the beans are tender.
