Barbacoa Benedict Recipe
2 Poached eggs atop split english muffin, our signature shredded beef brisket, hollandaise sauce, served with Spanish rice and refried beans
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Ingredients
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For the Barbacoa
For the Hollandaise Sauce
For the Assembly
Method
For the Barbacoa
- 1
Prepare the Brisket
In a slow cooker, place the beef brisket and sprinkle with salt and black pepper. Add the chopped onion, minced garlic, chipotle peppers, cumin, oregano, and beef broth.
- 2
Cook the Brisket
Cover and cook on low for 8-10 hours, or until the beef is tender and easily shredded with a fork.
- 3
Shred the Beef
Once cooked, remove the brisket from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker to absorb the juices.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat until it's completely melted, then keep it warm.
- 5
Whisk the Egg Yolks
In a medium bowl, whisk the egg yolks until they become thick and pale.
- 6
For the Assembly
- 7
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
- 9
Assemble the Dish
On each toasted English muffin half, place a generous amount of shredded barbacoa. Top with a poached egg and drizzle with hollandaise sauce. Serve with Spanish rice and refried beans on the side.