This Texas Style Beef Brisket is a winner. It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday. It’s got just the right spice and it is balanced so beautifully. And, believe it or not, you don’t even need a smoker to pull this off, either. I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.
Beef Brisket Bark
These days, It’s all about the “Bark!” A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside. Well, in order to achieve that color, it has to be smoked. It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either. So a great alternative is using Smoked Paprika in the rub. Doing that can help you achieve the same great taste but in a conventional oven. And the best part is you will get a fantastic red toned bark that looks phenomenal. So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below. I mean, just look at this Brisket SQUISH!
This Garlic Crusted Rack of Lamb is really amazing. The “ooh and ah” effect is perfect and the taste of each bite is incredible. In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good. I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation. But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.
How I make this Rack of Lamb
I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish. This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven. Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner. Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.
Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb. Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves. Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.
This Street Tacos recipe is dependent on the availability of the kind of Roast I like to use; Cacheta De Res. If you can find it in a major Super or Grocery Market it will most likely be with the Beef Tongue and the Ox Tail, because it’s Beef Cheek Meat. But, don’t let that intimidate you one bit. It is HANDS DOWN the best meat for street tacos, in my opinion. It’s a bit Gamier, which really helps set off the Mexican spices, and it the Crock pot really takes it to that next level of tenderness we all want in our beef and Street Tacos. Also, at the end of this video and in the links below, I’ve included my Chipotle Chicken recipe, for tacos and burritos, and my Enchilada/Chili Verde recipe. So definitely check both of those out!
2 lbs Cachete De Res Roast(Beef Cheek Meat)
1 pkg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 tbsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder (optional)
1 cup Beef Broth, from Crock Pot
Salt and Pepper to taste(lots of salt)