yields four servings
Mushroom Topping:
1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced
Patty:1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving?For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.
For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.
Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.
Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.
Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.??bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network
Tag Archives: beef
2925. BEER BEEF STEW with BACON and SHIMEJI MUSHROOMS
makes 4 servings
2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper
Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.
Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.
When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.
Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.
Lastly add the shimeji to the pot and simmer for an additional 10 minutes.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013
2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper
Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.
Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.
When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.
Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.
Lastly add the shimeji to the pot and simmer for an additional 10 minutes.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013
2924. BEEF MEDALLIONS with BACON and MORELS
yields four servings?
8 slices of bacon?
2 beef teres majors (about 1 pound each), cut into 8 medallions?
salt?
freshly ground pepper?
2 tablespoons vegetable oil?
16 fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed?
4 large scallions, cut into 1/2-inch lengths?
1/2 cup Madeira?
3/4 cup mushroom stock or low-sodium broth?
2 tablespoons cold unsalted butter
Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.
bacon recipe courtesy of: Jeremy Stanton, Food & Wine, May 2012
8 slices of bacon?
2 beef teres majors (about 1 pound each), cut into 8 medallions?
salt?
freshly ground pepper?
2 tablespoons vegetable oil?
16 fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed?
4 large scallions, cut into 1/2-inch lengths?
1/2 cup Madeira?
3/4 cup mushroom stock or low-sodium broth?
2 tablespoons cold unsalted butter
Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.
bacon recipe courtesy of: Jeremy Stanton, Food & Wine, May 2012
2897. BACON CHEESEBURGER GOULASH
1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese
Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.
bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese
Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.
bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com
2878. BEEF and BACON SATAY
makes eighteen
12 oz. lean beef
12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin?7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish
Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.
bacon recipe courtesy of: A Chefs Help
12 oz. lean beef
12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin?7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish
Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.
bacon recipe courtesy of: A Chefs Help
2863. VEAL ROLLS with BACON and GROUND BEEF
serves six
6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt
Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.
bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.
6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt
Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.
bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.
2859. BEEF and BACON BUNDLES with WORCESTERSHIRE GRAVY
serves eight
8 slices smoky, black pepper bacon
8 slices beef round (about 1 3/4 pounds), pounded very thin
Kosher salt and coarse black pepper
1 onion, very finely chopped
2 cloves garlic, very finely chopped
1 bundle flat leaf or curly parsley, chopped
toothpicks
3 tablespoons butter, divided
2 tablespoons flour
1 1/2 cups beef consommé or stock
1/2 cup whole milk
2 tablespoons Worcestershire sauce
2 pounds thin-skinned potatoes, halved or quartered
1 pound green beans, trimmed and cut in half
Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender. Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes. Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.
bacon recipe courtesy of: Rachael Ray.com, November 9, 2012
8 slices smoky, black pepper bacon
8 slices beef round (about 1 3/4 pounds), pounded very thin
Kosher salt and coarse black pepper
1 onion, very finely chopped
2 cloves garlic, very finely chopped
1 bundle flat leaf or curly parsley, chopped
toothpicks
3 tablespoons butter, divided
2 tablespoons flour
1 1/2 cups beef consommé or stock
1/2 cup whole milk
2 tablespoons Worcestershire sauce
2 pounds thin-skinned potatoes, halved or quartered
1 pound green beans, trimmed and cut in half
Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender. Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes. Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.
bacon recipe courtesy of: Rachael Ray.com, November 9, 2012
2849. TRIPE sauteed with BACON and SHALLOTS
2 lb. beef tripe
4 thick slices of bacon, cut into lardons
3 shallots, thinly sliced
3 cloves of garlic, minced
1 tablespoon dried parsley
2 tablespoons olive oil
salt and pepper to taste
Rinse the tripe in cold water. Place in a large stockpot and cover with water and a little sat. Bring to a boil, then turn the heat down to a simmer for 2-3 hours. Once cooked, remove the tripe from the water, strain, and let cool. Cut into 1-2 inch pieces. Over medium-high heat in a pot or large frying pan, heat the olive oil and brown the bacon. Add the shallots and garlic. When the shallots are nicely browned, add the parsley and turn the heat down to medium.? When the parsley is fragrant, add the tripe along with the salt and pepper. Sautee until coated with the bacon grease, then cover and let simmer for 10-15 minutes or until ready to serve.
bacon recipe courtesy of: TGIPaleo,? December 12, 2012
4 thick slices of bacon, cut into lardons
3 shallots, thinly sliced
3 cloves of garlic, minced
1 tablespoon dried parsley
2 tablespoons olive oil
salt and pepper to taste
Rinse the tripe in cold water. Place in a large stockpot and cover with water and a little sat. Bring to a boil, then turn the heat down to a simmer for 2-3 hours. Once cooked, remove the tripe from the water, strain, and let cool. Cut into 1-2 inch pieces. Over medium-high heat in a pot or large frying pan, heat the olive oil and brown the bacon. Add the shallots and garlic. When the shallots are nicely browned, add the parsley and turn the heat down to medium.? When the parsley is fragrant, add the tripe along with the salt and pepper. Sautee until coated with the bacon grease, then cover and let simmer for 10-15 minutes or until ready to serve.
bacon recipe courtesy of: TGIPaleo,? December 12, 2012
2837. BEEF and BACON LO MEIN
yields four servings
1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
2818. POT ROAST studded with ALMONDS and BACON
serves six
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness