Slow Roasted Beef Brisket Burritos

Name: Slow Roasted Beef Brisket Burritos
Cuisine: American
Ingredients: 3 lb's beef brisket; 3.5 cups beef broth; 1 small yellow onion; Chile Powder; 5 tablespoons Minced garlic; Italian seasoning; Salt; Pepper; 2 limes; 3 cups dry rice; 2 tomatoes; Shredded Mexican cheeses; 1 large can of Refried beans; Sour Cream; Canola Oil; 20 large soft burrito tortillas; Serrand wrap; bags Freezer

Tom @TommyBoyCooks

Earth 🌎

This is one of my favorite recipes that I make every few months.

Why only every 3 months? Because you can freeze them! So keep in mind that while this takes a lot of effort, you can make a couple week's worth of dinners in one night of cooking.

I write this recipe with the assumption that the cook will make one set for immediate eating, and then freeze the rest. I also used a Dutch Oven and rice cooker (but you could use a slow cooker for the brisket, and a pan with a lid for the rice).

This is one of my favorite recipes that I make every few months.

Why only every 3 months? Because you can freeze them! So keep in mind that while this takes a lot of effort, you can make a couple week's worth of dinners in one night of cooking.

Tom @TommyBoyCooks

Earth 🌎

This is one of my favorite recipes that I make every few months.

Why only every 3 months? Because you can freeze them! So keep in mind that while this takes a lot of effort, you can make a couple week's worth of dinners in one night of cooking.

This is one of my favorite recipes that I make every few months.

Why only every 3 months? Because you can freeze them! So keep in mind that while this takes a lot of effort, you can make a couple week's worth of dinners in one night of cooking.

Saved

Ingredients

hours

3lb's beef brisket
3.5 cupsbeef broth
1small yellow onion
Chile Powder
5 tablespoonsMinced garlic
Italian seasoning
Salt
Pepper
2limes
3 cupsdry rice
2tomatoes
Shredded Mexican cheeses
1large can of Refried beans
Sour Cream
Canola Oil
20large soft burrito tortillas
Serrand wrap
bagsFreezer

Saved

Steps

hours

1

Set the (non-dutch) oven to 225F. Then place the slab of brisket in the empty Dutch Oven fat side up, and stab a bunch of little holes in the top.
2

Chop up the onion and mix it with the beef broth, Italian seasoning, and minced garlic. Then sprinkle in some salt, pepper, chili powder, and lime juice.
3

Pour the sauce over the brisket, and place the lid over the Dutch Oven. Leave it SLIGHTLY cracked. You want to mostly seal in the juices, but not completely close it or it could burst open while cooking.
4

Place the Dutch Oven in the oven, and let it cook for 7-9 hours. 1 hour before the brisket is ready, you want to come back and start on the other stuff.
5

Put 3 cups of rice in the rice cooker, pour 5 cups of water on top of it, add salt and pepper, and then close it and start it cooking.
6

Chop up the tomatoes and place them in a bowl on the surface you will be using to wrap the burritos.
7

Heat up a pan on the stove, and pour some canola oil and a teaspoon of Minced garlic. Pour out the can of Refried Beans and begin stirring the mixture on low.
8

Sprinkle a little chili powder, salt, and lime into the mixture. Keep stirring until the whole thing is hot.
9

Take out the beef brisket. Place it in a large bowl and stir it up until it is more of a pile of meat than a slab.
10

Place all of the separate ingredients in their own bowls on the table. Don't forget the shredded cheese!
11

Make the burritos you will be eating that night first. These are allowed to include tomatos and sour cream on the inside of the burritos. However do not put those inside ones meant for freezing because they will not thaw well...
12

Start wrapping each burrito. First add rice, then some meat, then cheese, and then the refried beans to the tortillas. Wrap em up, and then wrap the burrito tightly in serrand wrap.
13

Now put 4-6 burritos in each freezer bag.
14

Put them in the freezer and eat them whenever you want with a dollup of sour cream on top.
15

Now enjoy those ones you set aside!