Brisket Bacon Confit Taco
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Ingredients
  1. 10 packages lean brisket
  2. 2 pounds bacon
  3. 4 oz veal demiglaze
  4. 2 cups duck fat
  5. 1 onion
  6. 1 cup garlic
  7. 16oz unsalted beef stock
  8. Ancho magic oil
  9. ½ pound goat cheese
  10. 1 cup milk
  11. 1 tablespoon ancho peppers
  12. 1 cup vegetable oil
  13. 1 bunch cilantro
  14. 4oz champagne vinegar
  15. ½ onion
  16. 6 garlic cloves
  17. Salt and sugar to taste
  18. Mini corn tortillas
Instructions
  1. Smoke brisket for hours
  2. Saute onion and garlic in dick fat, add veal demiglaze and beef stock. Bring to a boil for 30 minutes
  3. 4” half hotel pan, line bottom with 2 layers uncooked bacon, place brisket on top, top with 2 layers of uncooked bacon
  4. Add beef sauce on top, cover with foil, bake at 275 degrees for 6-8 hours
  5. Saute ground ancho pepper with bacon fat, strain and reserve.
  6. Wisk goat cheese and milk together reserve
  7. Blend cilantro, vinegar, onion, garlic, salt, sugar, reserve
  8. Drain sauce from meat and reserve. Shred beef and bacon together
  9. Make tacos, drizzle all three sauces together
Bacon Bash Texas https://baconbashtexas.com/

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