Eva's Kitchen - Eva Longoria Parker [26]
Living on the ranch surrounded by live animals taught me something else: All our food deserves respect. To this end, I buy only grass-fed beef even though it is more expensive. Cows cannot properly digest grain; it is not their natural diet. I would rather eat beef that has been raised in a way that respects its natural state. If you don’t have a grocery store that carries grass-fed meat near you, check out eatwild.com, which will help you find local farms with pasture-fed meat.
beer-braised brisket
chili-rubbed skirt steak tacos
flank steak with lime marinade
chicken fried steak with white gravy
aunt didi’s carne guisada
filets mignons with sweet balsamic reduction
chili con carne
beef bolognese
crock-pot cuban ropa vieja
meat loaf
stuffed green peppers
mexican lasagna
beer-braised brisket
Brisket is a cornerstone of Texas cooking, as much a part of the culinary fabric as sweet iced tea and biscuits. This version is a great “prep it and forget it” dish. You can pull it together and toss it all in the roasting pan in just a few minutes, and then put it in the oven and do something else for 3 hours. The house smells amazing while it’s cooking and the result is meltingly tender brisket and a tangy-sweet sauce. Toward the end of cooking, toss a green salad and make some White Rice—or if you’re feeling more ambitious, place the Broccoli and Rice Casserole in the oven 30 minutes before the brisket is done—and dinner is served!
MAKES 8 TO 10 SERVINGS
1 4- to 5-pound beef brisket
1 large yellow onion, sliced
1 12-ounce bottle chili sauce (about 1 generous cup)
2 tablespoons brown sugar
5 garlic cloves, minced
1 12-ounce can beer (not dark)
1 tablespoon cornstarch (optional)
1. Preheat the oven to 350°F.
2. In a large roasting pan (with a lid, if possible), place the brisket fat-side up. Spread the onion on top. In a medium mixing bowl, place the chili sauce, brown sugar, garlic, and beer. Stir until well blended. Pour the sauce on top of the meat. Tightly cover the pan with the lid or aluminum foil.
3. Bake for 3 hours. If you’d like to thicken the gravy, transfer the brisket to a platter and keep warm. Place the cornstarch in a small dish and add 2 tablespoons water. Stir until dissolved and stir into the cooking liquid. Bring to a boil and cook for 1 minute, stirring constantly.
4. To serve, cut the brisket across the grain into ¼-inch slices. Arrange the slices on a platter and pour some of the sauce over the brisket. Transfer the remaining sauce to a gravy boat to pass at the table.
chili-rubbed skirt steak tacos
At Beso these tacos are served as an appetizer, but some people love them so much that they make a meal of them, ordering VeraCruz Corn on the side. Guests often look at the dish’s name and exclaim, “I don’t like spicy!” but I always assure them that the chili powder adds only beautiful color and nice flavor. I promise it does not pica, as my Aunt Elsa would say, meaning that it’s not spicy.
MAKES 4 TO 6 SERVINGS
2 tablespoons chili powder
2 pounds skirt steak
Kosher salt to taste
12 corn tortillas
1 cup Chunky Guacamole with Serrano Peppers
Special equipment: 12 wooden toothpicks
1. Lightly oil the grill grate and prepare a medium-hot grill.
2. Rub the chili powder onto both sides of the steak and sprinkle generously with salt. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste. Transfer to a cutting board and let stand for 5 minutes.
3. Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares. Heat a comal or flat cast-iron griddle over medium heat. Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.
4. Place a warm tortilla on