Root Beer Braised Brisket Tacos
INGREDIENTS
3 lbs beef brisket
1 TBSP paprika
1 TBSP dried chipotle powder
1 TBSP cumin
1 TBSP salt
2 tsp pepper
2 tsp garlic powder
3 TBSP canola or avocado oil
1 12oz bottle of root beer
¼ cup apple cider vinegar
3 TBSP molasses
½ onion – chopped
1 14 oz can diced tomatoes
½ cup red pepper jelly
4 cups beef stock – as needed
INSTRUCTIONS
Make the rub for the meat first by combining all the dry seasoning powders and the salt and the pepper. Rub the seasoning mix into the meat on both sides, do not remove the fat from the brisket.
Heat the oil in a large skillet or pot over medium-high heat. When the oil is hot, sear the meat on both sides for about 5 minutes until golden and starting to brown. Turn off the heat, and remove the meat from the pan. You do not need to save the oil.
Place the seared meat into the slow cooker (Crock-Pot) along with the chopped onion, root beer, apple cider vinegar, molasses, diced tomatoes, and red pepper jelly. Add enough beef stock so that the meat is just covered. Place the lid on the slow cooker.
Set the slow cooker to LOW and let the meat cook for 8-9 hours. The meat is done when it can easily be shredded with a fork.
When the meat is ready, remove it from the cooking liquid and let it cool. Strain the onions and tomatoes from the cooking liquid and then skim the fat from the top (if you have time, you can put the liquid in the fridge and let the fat solidify which makes it easier to separate). Place the cooking liquid into a pot, and simmer over medium heat until the liquid has reduced to about 1 cup.
Meanwhile, use two forks to shred the beef. The beef should pull away from the fat layer very easily. Discard the fat.
When ready to serve, add the reduced cooking liquid to the shredded beef and reheat in a skillet over medium heat.


NOTES

After the brisket cooks it loses about half of it’s weight, so for this recipe you are left with a 1.5 lbs of cooked meat which is just enough for 6 people. I used this beef in tacos with corn tortillas, avocados, pickled onions, cilantro, jalapeño and limes. We did have some leftover brisket so I tossed into pasta with avocado pesto, and that was also delicious!

Serves 6

Root Beer Braised Brisket Tacos

INGREDIENTS

  • 3 lbs beef brisket
  • 1 TBSP paprika
  • 1 TBSP dried chipotle powder
  • 1 TBSP cumin
  • 1 TBSP salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 3 TBSP canola or avocado oil
  • 1 12oz bottle of root beer
  • ¼ cup apple cider vinegar
  • 3 TBSP molasses
  • ½ onion – chopped
  • 1 14 oz can diced tomatoes
  • ½ cup red pepper jelly
  • 4 cups beef stock – as needed

INSTRUCTIONS

  1. Make the rub for the meat first by combining all the dry seasoning powders and the salt and the pepper. Rub the seasoning mix into the meat on both sides, do not remove the fat from the brisket.
  2. Heat the oil in a large skillet or pot over medium-high heat. When the oil is hot, sear the meat on both sides for about 5 minutes until golden and starting to brown. Turn off the heat, and remove the meat from the pan. You do not need to save the oil.
  3. Place the seared meat into the slow cooker (Crock-Pot) along with the chopped onion, root beer, apple cider vinegar, molasses, diced tomatoes, and red pepper jelly. Add enough beef stock so that the meat is just covered. Place the lid on the slow cooker.
  4. Set the slow cooker to LOW and let the meat cook for 8-9 hours. The meat is done when it can easily be shredded with a fork.
  5. When the meat is ready, remove it from the cooking liquid and let it cool. Strain the onions and tomatoes from the cooking liquid and then skim the fat from the top (if you have time, you can put the liquid in the fridge and let the fat solidify which makes it easier to separate). Place the cooking liquid into a pot, and simmer over medium heat until the liquid has reduced to about 1 cup.
  6. Meanwhile, use two forks to shred the beef. The beef should pull away from the fat layer very easily. Discard the fat.
  7. When ready to serve, add the reduced cooking liquid to the shredded beef and reheat in a skillet over medium heat.
NOTES
After the brisket cooks it loses about half of it’s weight, so for this recipe you are left with a 1.5 lbs of cooked meat which is just enough for 6 people. I used this beef in tacos with corn tortillas, avocados, pickled onions, cilantro, jalapeño and limes. We did have some leftover brisket so I tossed into pasta with avocado pesto, and that was also delicious!
Serves 6




Giant Chocolate Freckle Cake
Makes 4 x15 cm pans (double recipe)240ml Coca-Cola255g unsalted butter, diced3/4 teaspoon baking soda280 self-rising flour, sifted30g cocoa powder, sifted300g superfine sugar2 large eggs120ml buttermilk1 teaspoon vanilla extractIn a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.Preheat the oven to180C. Grease and line your cake tins.Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.German milo butter cream230ml whole milk35g milo powder1 vanilla bean pods, split and scraped, seeds reserved for another use100g sugar20 custard powder1.5 whole eggs400g unsalted butter, room temperature¼ teaspoon kosher salt, or more to tasteIn a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.Assemby 2 recipes of the cola cake 1 recipe of the butter cream 400g dark chocolate ~200g sprinkles Baking tray Baking paper For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

Giant Chocolate Freckle Cake

Makes 4 x15 cm pans (double recipe)

240ml Coca-Cola
255g unsalted butter, diced
3/4 teaspoon baking soda
280 self-rising flour, sifted
30g cocoa powder, sifted
300g superfine sugar
2 large eggs
120ml buttermilk

1 teaspoon vanilla extract

In a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.

Preheat the oven to180C. Grease and line your cake tins.

Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.

Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.

German milo butter cream


230ml whole milk

35g milo powder
1 vanilla bean pods, split and scraped, seeds reserved for another use
100g sugar
20 custard powder
1.5 whole eggs
400g unsalted butter, room temperature
¼ teaspoon kosher salt, or more to taste

In a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.

Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.

Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.

In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.

Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. 

Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.


Assemby 

2 recipes of the cola cake 

1 recipe of the butter cream 
400g dark chocolate 
~200g sprinkles 
Baking tray 
Baking paper 


For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. 

After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. 

Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.





Cinnamon & Sugar Baked Donuts
These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.
For the donuts:2 cups all-purpose flour3/4 cup white sugar2 teaspoons baking powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 teaspoon salt3/4 cup buttermilk2 eggs, beaten1 teaspoon vanilla extract2 tablespoons butter, meltedFor the topping:1/2 cup (1 stick) butter, melted1/4 cup white sugar1/4 cup brown sugar1 tablespoon cinnamon
Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix until well combined.
Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make the topping, mix together the sugars and cinnamon in a small bowl.
Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.

Cinnamon & Sugar Baked Donuts

These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.

For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.

Stir the wet ingredients into the dry ingredients and mix until well combined.

Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.

To make the topping, mix together the sugars and cinnamon in a small bowl.

Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.


prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7



Ultimate Chocolate Cupcakes
yield: 12 cupcakes
INGREDIENTS:
For the Ganache Filling:2 ounces bittersweet chocolate, finely chopped¼ cup heavy cream1 tablespoon powdered sugar
For the Cupcakes:3 ounces bittersweet chocolate, finely chopped⅓ cup Dutch-processed cocoa powder¾ cup hot coffee¾ cup bread flour¾ cup granulated sugar½ teaspoon salt½ teaspoon baking soda6 tablespoons vegetable oil2 eggs2 teaspoons white vinegar1 teaspoon vanilla extract
For the Frosting:1¼ cups unsalted butter, at room temperature1 cup powdered sugar¾ cup Dutch-processed cocoa powderPinch of salt¾ cup light corn syrup1 teaspoon vanilla extract8 ounces chocolate (milk, semisweet or dark), melted and cooled
DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes:
The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
I used the Ateco #823 decorating tip for piping the frosting.

Ultimate Chocolate Cupcakes

yield: 12 cupcakes

INGREDIENTS:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.

Spicy Peanut and Tofu Pad Thai
(Serves 2-3)
175g sweet potato noodles (or any noodles you like)
About 1 tbsp olive oil
225g firm tofu
1 garlic clove, minced
1 cup carrots, sliced on the diagonal
3 green onions, finely chopped (save some to garnish)
125g broccoli florets
1 egg, beaten (I’ll leave that one out next time)
Sauce (I’ll double the amount next time)
15g fresh ginger, grated
1 tbsp all natural peanut butter
1 tsp sambal oelek
1 tbsp sesame oil
1½ tbsp rice vinegar
1 tbsp mirin
1 tbsp fish sauce
1 tbsp soy sauce (to taste)
½ cup water
Garnish
2 tbsp peanuts, crushed
Green onions, to garnish
Instructions
Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
Transfer to serving plates and garnish with toasted peanuts and green onions.

Spicy Peanut and Tofu Pad Thai

(Serves 2-3)

  • 175g sweet potato noodles (or any noodles you like)
  • About 1 tbsp olive oil
  • 225g firm tofu
  • 1 garlic clove, minced
  • 1 cup carrots, sliced on the diagonal
  • 3 green onions, finely chopped (save some to garnish)
  • 125g broccoli florets
  • 1 egg, beaten (I’ll leave that one out next time)

Sauce (I’ll double the amount next time)

  • 15g fresh ginger, grated
  • 1 tbsp all natural peanut butter
  • 1 tsp sambal oelek
  • 1 tbsp sesame oil
  • 1½ tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (to taste)
  • ½ cup water

Garnish

  • 2 tbsp peanuts, crushed
  • Green onions, to garnish

Instructions

  1. Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
  2. Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
  3. Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
  4. While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
  5. When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
  6. Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
  7. Transfer to serving plates and garnish with toasted peanuts and green onions.




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