Brisket Torta

By Andrew Zimmern

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Brisket Torta

Knife used in this recipe:

Shun Hikari Series"

Shun Kanso 5" Multi Prep

Shun Classic 12" Hollow Ground Brisket

Shun Kanso 12" Hollow Ground Brisket

Shun Narukami 8" Chef's Knife

Shun Classic 6" Ultimate Utility Knife

Ingredients:

Brisket

• 8-12 pound whole brisket
• Salt and pepper
• 1 tablespoon oregano
• 1 tablespoon ground ancho chile powder
• 1 tablespoon ground cumin
• 4 onions, chopped
• 1 quart beef broth

Pickled Onions

• 2 cups vinegar
• 3/4 cup sugar
• 2 red onions, peeled, halved and sliced thin
• 4 Serrano chiles, sliced thin
• 1 carrot, peeled and sliced thin

Tamarind Salsa

• 2 tablespoons vegetable oil
• 4 Roma tomatoes
• 6 garlic cloves
• 1 onion, quartered
• 4 chipotles in adobo, with a few tablespoons of the sauce from the can
• 8 ounces package seedless tamarind concentrate
• 1 tablespoon kosher salt

To Serve

• Oaxacan cheese, shredded
• Cilantro leaves
• Bolillo or other similar sandwich rolls

To make the Brisket Torta:

1. Allow the brisket to come to room temperature. Trim excess fat, leaving about a 1/4-inch thick layer on top. Season brisket with salt, pepper, oregano, chile powder and cumin. Add a couple tablespoons of vegetable oil to a large griddle or in a large roasting pan. Brown the brisket on both sides. Remove from pan.
2. Caramelize the onions in the roasting pan you will braise the brisket in. Place the brisket on top of the onions and add the quart of broth.
3. Bring to a boil and tent with aluminum foil. Place in the oven and lower the heat to 325 degrees F. Cook for 5 to 6 hours, depending on how large your brisket was. When tender, let rest for 30-45 minutes. Reserve some of the braised onions to go on the sandwich.
4. Slice the brisket against the grain. Build your torta on toasted bolillo from a local panaderia or bakery. I like to add slices of brisket from both the flat and the nose, topped with Oaxacan shredded cheese, the tamarind salsa, sliced pickled red onions, and cilantro.

To make the Pickled Onions:

1. Combined the vinegar and sugar. Place the chiles, onions and carrot slices in a mason jar.
2. Cover with the liquid and refrigerate for 36 hours before serving.

To make the Tamarind Salsa:

1. Preheat the broiler to high.
2. In a sauté pan, add the oil tomatoes, garlic and onion. Toss to coat the vegetables in the oil. Blister them under a broiler. You want some nice char!
3. Combine all the ingredients in a blender and puree.