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Video: Mexican brisket makes many meals

  1. Transcript of: Mexican brisket makes many meals

    Ms. IVY STARK (Executive Chef, Dos Caminos): Good morning.

    VIEIRA: If it's cheap and it's food, I am there. You're serving up brisket.

    Ms. STARK: Yes. We can take this one piece of meat, about $9, for the whole family and cook it and use it several different ways for the weekend.

    VIEIRA: How many pounds do you have there, about?

    Ms. STARK: This is about seven or eight pounds.

    VIEIRA: Oh, that's great. OK.

    Ms. STARK: So we just take it -- I've just taken it. I've got some cumin, some chili powder , cinnamon and oregano. I've combined that with some vinegar, red wine .

    VIEIRA: And wine. Uh-huh .

    Ms. STARK: Uh-huh. And I 've made a paste, a chili paste, and rub that all over it. Cover it.

    VIEIRA: And just explain what this is to folks. This is just...

    Ms. STARK: This is a banana leaf and that's just optional.


    Ms. STARK: It just adds moisture and adds flavor. But the...

    VIEIRA: But you could put it right in the pan if you had to.

    Ms. STARK: Absolutely.

    VIEIRA: All right. And what kind of a pan?

    Ms. STARK: This is just a regular baking dish.

    VIEIRA: All right.

    Ms. STARK: This could also be something that could be done in the Crock-Pot if you wanted to. Leave it while you're at work.

    VIEIRA: So you just cover that puppy.

    Ms. STARK: Cover it with foil. Goes in the oven for a long, slow cook, about four or five hours in a low oven.

    VIEIRA: And then how do you make that last through the -- through the week -- weekend?

    Ms. STARK: OK. So our first -- maybe our Friday night dinner, it comes out of the oven like this and we're just going to let it rest a little bit, about an hour, and slice it.

    VIEIRA: What was the temp in the oven? I cut you off, I'm sorry.

    Ms. STARK: It's about 300.

    VIEIRA: Three hundred.

    Ms. STARK: Four or five hours.

    VIEIRA: So there's your Friday night.

    Ms. STARK: Friday night with some rice and beans, very simple. And then for Saturday, Saturday lunch, we have some grilled cheese sandwiches.

    VIEIRA: Oh, those are always great. OK.

    Ms. STARK: Yes. And -- or stew, we can have that for Saturday night dinner. A little stew with poblano chilies and corn bread.


    Ms. STARK: And then Sunday morning, we have breakfast, we have breakfast tacos; scrambled eggs, the shredded brisket, cheese, guacamole, a little bit of pico de gallo , that's on our -- that's on our brunch menu at Dos Caminos , really popular, it's a great Sunday morning breakfast.

    VIEIRA: And you started with $9 worth of meat.

    Ms. STARK: Exactly.

    VIEIRA: Unbelievable.

    Ms. STARK: For the whole weekend.

    VIEIRA: All right. Ivy Stark , thank you so much .

    Ms. STARK: Thank you.

    VIEIRA: Great tips. I'm buying brisket.

    Ms. STARK: Thank you.

TODAY recipes
updated 7/9/2010 10:09:45 AM ET 2010-07-09T14:09:45

On a budget but yearning to eat like you're not? Beef brisket can be the answer. Ivy Stark, executive chef at New York's Dos Caminos Mexican restaurant, shares smart ideas for making a frugal family feast that can be reinvented and transformed into additional meals.

Brisket costs about $1.25 a pound — so basically, under $1 a serving. The chile-rubbed brisket Stark prepares weighs about 7 to 8 pounds and costs less than $10. By making smart use of leftovers and putting Stark's ideas to use, you can get four entirely different meals from it — for breakfast, lunch and a whole other dinner.

Recipe: Chile-rubbed brisket (on this page) Recipe: Brisket and poblano stew (on this page) Recipe: Grilled cheese and brisket torta (on this page) Recipe: Machacado breakfast tacos (on this page)

Recipe: Chile-rubbed brisket

  • 1/2 cup chile powder
  • 1 1/2 cups dry red wine
  • 1/4 cup rice vinegar
  • 6 cloves garlic
  • 2 teaspoons cumin, toasted and freshly ground
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon canela (Mexican cinnamon)
  • 1 piece center-cut beef brisket, surface fat trimmed
  • 4 medium onions, thinly sliced

In a large mixing bowl, combine the chile powder with the wine, vinegar, garlic, cumin, oregano and canela and whisk until smooth.

Season meat on both sides with salt and pepper. Place in a roasting pan and cover with chile mixture and onions. Seal pan tightly with aluminum foil and cover. Roast at 350 degrees for about 4 hours until brisket is very tender.

Recipe: Brisket and poblano stew

  • 2 pounds cooked and shredded beef brisket
  • 2 garlic cloves (not peeled)
  • 1 pound whole peeled plum tomatoes
  • 4 teaspoons chopped canned chipotle chiles in adobo
  • 1 teaspoon dried Mexican oregano
  • 1 link dried palacios chorizo, finely chopped
  • 1 tablespoon blended oil
  • 2 ounces crumbled queso fresco
  • Corn bread
  • Poached eggs

Heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles and oregano, then purée until smooth.

Cook chorizo in oil in a heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Stir in shredded beef brisket and simmer 10 minutes. Serve in a cazuela over corn bread with a poached egg on top and sprinkled with cheese.

Recipe: Grilled cheese and brisket torta

  • 1 whole wheat torta roll
  • 4 ounces shredded brisket
  • 2 ounces barbecue sauce
  • 2 ounces pickled red onions
  • 1 teaspoon finely chopped chipotle chiles
  • 1 slice aged cheddar
  • 2 slices pickle
  • Lettuce leaf
  • Tomato slice
  • Sweet fries

Spread one side of the torta roll with chipotle aioli. Toss brisket in barbecue sauce and place on the bottom half of the torta roll.

Top with cheddar, pickle slices and pickled red onions.

Toast on the griddle until golden brown, cut in half and place on the oval plate with lettuce and tomato.

Serve with hot sweet potato fries.

Recipe: Machacado breakfast tacos

  • 3 flour tortillas
  • 4 ounces beef brisket (prepared from recipe above), shredded as finely as possible
  • 1 ounce salsa Mexicana
  • 3 eggs
  • 2 tablespoons tomato, chopped
  • 1 teaspoon cilantro, chiffonade
  • 1/2 teaspoon serrano chile
  • 1 tablespoon onion, chopped
  • 3 slices aged cheddar

On the griddle, brown the brisket well. Add 1 ounce salsa, cook for a minute to allow the liquid to cook out a bit, add tomato, cilantro, serrano and onion. 

Saute for one more minute to combine ingredients. Add eggs and season with salt and pepper. Toss with spatula until eggs are just set. 

Meanwhile, place three 6-inch flour tortillas on the griddle. Heat one side, flip and place a slice of the cheddar cheese on each and allow to melt slightly.

Divide the mixture in thirds and fill the tortillas. Fold the tortillas over in half. 

To plate: Line up the three tacos on an oval plate with lime "book ends" and serve with salsas and guacamole.


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