Brisket … our favorite new recipe to share with our friends in Panama. The grass-fed beef here is called Faldo and we buy 10 pounds at a time to prepare. First, we marinate in Coke over night or up to 48 hours. The Coke will tenderize the meat since the beef in Panama has very little fat. I make my own dry rub of chile powder, cayenne, sea salt, brown sugar, paprika, garlic powder, cajun seasoning and any other favorite spices that I have on hand. Drain the coke and rub the meat with olive oil and the dry rub mix and let set overnight. Byron always chars the meat on the grill before putting it in the crock pot for 10 – 15 hours along with white wine, jalapeno, onions and fresh grated ginger. Shred the beef, heat up the flour tortillas, saute onions & peppers, and serve with mixed greens and fresh roasted salsa.
The roasted salsa recipe is easy and so much better than the jar kind you can purchase. Since everyone keeps asking for the recipe, I thought I would just post in the LTDED blog. I use 2 lbs of roma tomatoes, sliced in half, 1 large onion quartered, 1 whole garlic clove peeled and 4 jalapeno’s sliced. Place all on a cookie sheet and toss with olive oil, salt & pepper. Roast at 425-450 for about 30 minutes. Let cool. Blend all the ingredients in a food processor until smooth. If it is too thick add a little water. I add one jalapeno at a time and taste to check for the degree of spicy heat. A couple of times it has been very spicy. I love it that way, but a lot of our friends prefer a milder version. Just before serving, chop fresh cilantro and squeeze a lime over the salsa for the extra burst of flavor. The salsa is fabulous with your favorite chips and beverages. Roasted tomatoes are so versatile , you can use this as a base for marinara or spaghetti sauce. Just leave out the jalapeno’s and add crushed red pepper, oregano and italian spices. YUM… Let me know how your tacos or salsa turns out. Cheers to living, loving and cooking with passion !