Red Wine-Braised Brisket

Esquites de Elote

Le Grand Double Cheeseburger

Sautéed Butter Mushrooms

Pat the brisket dry with paper towels. Trim excess fat if necessary, leaving a thin fat cap for flavor. Rub both sides with 2 tsp salt and 1 tsp freshly ground black pepper. Lightly dust both sides with 2 tbs all-purpose flour, shaking off any excess.

Prepare and season brisket

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tbs oil and heat until shimmering. Sear brisket, fat-side down first, until deeply browned, about 5–7 minutes per side. Transfer browned brisket to a plate and set aside.

Brown the brisket

Reduce heat to medium. Add 1 cup of the red wine to the hot pot to deglaze, scraping up browned bits with a wooden spoon. Let the wine simmer 2–3 minutes to reduce slightly. Stir in 2 tbs tomato paste and cook 1 minute. Add remaining 1 cup red wine and 2 cups beef stock, then 1 tbs Worcestershire sauce and 2 bay leaves. Bring mixture to a gentle simmer.

Deglaze and build braising liquid

Nestle the seared brisket back into the pot, fat-side up so the melting fat bastes the meat. The liquid should come about halfway up the brisket; if needed, add up to 1/2 cup more stock or water.

Return brisket to pot

Scatter the onion wedges, carrot chunks, celery, smashed garlic cloves, thyme sprigs, and optional rosemary around and on top of the brisket so flavors infuse the braising liquid.

Prepare aromatics

Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (160°C). Braise until very tender and a thermometer or fork slides into the meat with little resistance, about 3 to 3 1/2 hours for a 3-lb brisket. Check at 2 hours: if liquid is rapidly evaporating, add a splash of stock and reseal.

Braise in oven

Carefully remove the pot from the oven. Transfer the brisket to a cutting board and tent loosely with foil to rest 15–20 minutes. Using a slotted spoon, remove the large vegetable pieces and herb sprigs from the braising liquid and discard solids or reserve carrots for serving if desired.

Rest and remove vegetables

Pour the braising liquid through a fine-mesh sieve into a saucepan, pressing gently to extract juices. Skim off and discard any excess fat that rises to the top, or refrigerate briefly and remove solidified fat.

Strain and skim

Bring the strained liquid to a simmer over medium heat and reduce until slightly thickened and flavorful, about 8–12 minutes. For a glossy, slightly thicker sauce, whisk 1 tsp cornstarch with 1 tbs cold water to form a slurry and stir into the simmering sauce. Cook 1–2 minutes until thickened. Stir in 1 tbs butter off heat for shine and adjust seasoning with salt and pepper to taste.

Reduce and thicken sauce

Slice the brisket thinly against the grain. Arrange slices on a platter or individual plates, spoon the reduced sauce over the meat, and garnish with 2 tbs chopped fresh parsley. Serve braised carrots on the side if reserved.

Slice and serve

beef brisket (flat or point), trimmed

salt

black pepper, freshly ground

all-purpose flour

olive oil or neutral oil

red wine (dry, e.g., Cabernet or Merlot)

beef stock or low-sodium broth

tomato paste

Worcestershire sauce

bay leaves

yellow onion, cut into 1-inch wedges

carrots, peeled and cut into 1-inch chunks

celery stalks, cut into 1-inch pieces

garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprig (optional)

butter (optional, for finishing)

cornstarch

cold water

fresh parsley, chopped (for garnish)

If using fresh corn, shuck the ears and remove kernels by standing an ear on its cut end and slicing downward with a sharp knife. You should have about 5 cups of kernels from 6–8 ears. If using frozen, thaw and drain any excess water.

Prepare corn

In a large heavy skillet over medium-high heat, add the butter and vegetable oil. Heat until butter is melted and begins to foam but not brown (about 1–2 minutes). The oil helps prevent burning.

Heat fat

Add the corn kernels in an even layer. Let them cook undisturbed for about 3–4 minutes to develop a light brown char, then stir and continue cooking another 3–4 minutes until you have a mix of golden-brown and tender kernels. Total searing time ~6–8 minutes.

Sear corn

Reduce heat to medium. Push corn to the side and add the diced onion and minced garlic (and jalapeño if using). Sauté 2–3 minutes until the onion softens and garlic is fragrant, then stir everything together and cook 1 more minute.

Add aromatics

Stir in the ground cumin, chili powder, salt, and black pepper. Remove the skillet from heat and transfer the corn mixture to a medium bowl to cool slightly (2–3 minutes).

Season and combine

Add the mayonnaise (or crema), lime juice, and about half of the crumbled cotija to the warm corn. Stir until evenly coated. The residual heat will loosen the mayonnaise making it creamy but not runny.

Finish with creamy dressing

Fold in the chopped cilantro. Taste and adjust seasoning with more salt, lime juice, or chili powder as needed.

Add herbs and adjust

Portion the esquites into bowls or a serving dish. Sprinkle with the reserved extra cotija, the chopped cilantro, and a little additional chili powder or hot sauce if desired.

Serve immediately with lime wedges for squeezing on top. Esquites can be served warm or at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; stir before serving and add a splash of lime if flavors have dulled.

fresh corn kernels (from about 6-8 ears) or frozen thawed

unsalted butter

vegetable oil

white onion, finely diced

garlic, minced

jalapeño, seeded and finely minced (optional)

mayonnaise (or Mexican crema for a creamier version)

lime juice, freshly squeezed

cotija cheese, crumbled (or feta as substitute)

fresh cilantro, finely chopped

chili powder (or smoked paprika + cayenne to taste)

ground cumin

black pepper

extra cotija cheese, crumbled

lime wedges

chopped cilantro

hot sauce or extra chili powder

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Lightly form each portion into a loose ball, then flatten into 3 1/2–4" diameter patties about 1/2" thick in the center. Do not overwork the meat; keep a loose touch so patties stay tender.

Divide and form patties

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or sprinkle 1 tsp Worcestershire sauce across the top of the two patties that will become the bottom layers (this adds umami). If using, sprinkle garlic powder and smoked paprika evenly over all patties.

Season patties

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat the surface.

Preheat pan

Place two patties in the hot skillet, leaving space between them. Cook without moving for 2½–3 minutes to develop a good sear. Flip and immediately top each patty with a slice of cheddar cheese (or half slice if you want thinner coverage). Cook 1½–2 minutes more for medium; if you prefer medium-well, cook 2–3 minutes after flipping. Repeat with remaining two patties.

Cook patties

To assemble each double cheeseburger, place one cheesy patty on the bottom bun layer, then immediately place a second cheesy patty on top so the residual heat melts the cheese between layers. For the top layer on each burger, place an American cheese slice on the very top patty and let it melt for 20–30 seconds.

Stack the doubles

While patties cook, split the brioche buns. Spread 1 tsp softened butter onto each cut side. Toast buttered cut sides in a separate skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes. If desired, sprinkle sesame seeds on the top bun before toasting.

Toast buns

In a small bowl combine mayonnaise (3 tbs), ketchup (2 tbs) and yellow mustard (1 tsp). Mix until smooth and taste; adjust salt or additional ketchup/mustard to preference.

Prepare sauce

Spread about 1 to 1½ tablespoons of the sauce onto the bottom bun. Place a butter lettuce leaf on the sauce, then add two pickle slices, a cheesy patty, two tomato slices, the second cheesy patty, 2–4 pickle slices, a few thin red onion slices, and any remaining sauce on the top bun. Finish by placing the top bun (with melted American cheese on the inside) over the stack. Press gently to set.

Assemble burgers

If using smoked paprika or garlic powder, those were added to patties before cooking. For an extra glossy bun, brush a tiny amount of melted butter on the outsides of the toasted buns just before serving.

ground beef (80/20)

kosher salt

cheddar cheese slices

American cheese slices

vegetable oil or neutral oil

brioche hamburger buns

unsalted butter, softened

mayonnaise

yellow mustard

ketchup

dill pickle slices

red onion, thinly sliced

ripe tomato, 1/4" slices

butter lettuce leaves

garlic powder

smoked paprika

sesame seeds (for buns)

Wipe mushrooms clean with a damp cloth or paper towel. Trim and discard tough stem ends; if mushrooms are large, slice them into 1/4- to 1/2-inch slices so pieces are roughly uniform in size.

Prep mushrooms

Place a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon of butter. Heat until butter foams and oil shimmers but is not smoking (about 1 minute).

Heat pan

Add mushrooms in a single layer (do not overcrowd; work in batches if necessary). Let cook undisturbed for 2–3 minutes to develop browning, then stir and continue to cook another 3–4 minutes until most pieces are golden and have released their liquid.

Sear mushrooms

Once mushrooms have browned and much of the liquid has evaporated, push them to the side of the pan. Add remaining 2 tablespoons of butter to the cleared space. When butter melts and begins to foam, add the chopped shallot and cook 30–45 seconds until softened.

Add minced garlic and thyme; stir constantly for 30–45 seconds until fragrant (do not let garlic burn). Mix the aromatics through the mushrooms so flavors combine.

Season with kosher salt, freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning—remember salt will draw out more moisture, so add gradually.

Turn heat to medium-low. Add the lemon juice and stir to deglaze the pan, scraping up any browned bits from the bottom. Cook 30–60 seconds so alcohol (if any) cooks off and flavors meld.

Remove pan from heat. Stir in chopped parsley and, if using, grated Parmesan until evenly distributed.

Taste and adjust final seasoning. Transfer to a warm serving dish and serve immediately as a side, on toast, or alongside steak/chicken.

Red Wine-braised Brisket

Esquites De Elote

Le Grand Double Cheeseburger

Sautéed Butter Mushrooms