Pecho De Res Cocido Recipe
5 hour braised beef brisket, bbq braise sauce, Yukon mashed, Aleppo crema
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Ingredients
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For the Braised Beef Brisket
For the Yukon Mashed Potatoes
For the Aleppo Crema
Method
For the Braised Beef Brisket
- 1
Sear the Brisket
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef brisket with salt and black pepper. Once the oil is hot, sear the brisket on all sides until browned, about 5-7 minutes per side. Remove the brisket and set it aside.
- 2
- 3
Add Liquid Ingredients
Pour in the beef broth and BBQ sauce, scraping the bottom of the pot to deglaze. Add smoked paprika, bay leaves, and return the seared brisket to the pot.
- 4
Braise the Brisket
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it braise for about 5 hours, or until the brisket is tender. Check occasionally and add more beef broth if necessary.
- 5
Rest the Brisket
Once cooked, remove the brisket from the pot and let it rest for 15 minutes before slicing.
For the Yukon Mashed Potatoes
- 6
- 7
Mash the Potatoes
Return the drained potatoes to the pot over low heat. Add the unsalted butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
For the Aleppo Crema
- 8
Mix the Crema
In a small bowl, combine the sour cream, Aleppo pepper, lemon juice, and salt. Stir until well mixed.
