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Spicy Yankee Pot Roast Burrito




Source of Recipe


Michael Foley, Printer's Row


List of Ingredients




Pot Roast
# 12 lbs. Beef brisket
# 2 onions , peeled and stuck with 2 cloves each
# 2 long carrots, peeled and cut into large chunks
# 5 cloves of garlic, lightly smashed
# mushroom
# 7 tbl tomato paste
# 2 teas dried thyme
# 3 bay leaves
# 2 branches of celery
# 2 leeks washed and trimmed
# 4 springs of Italian parsley
# 4 tbl olive oil
# 2 quarts of strong chicken or beef stock
# 2 teas cumin seed
# 2 teas oregano
# salt and fresh ground pepper
# beef or chicken stock

Recipe



#

Rub the meat all over with salt, pepper, the cumin and oregano. Let stand 2 hours. Heat a 2 gallon thick bottom pot, add the olive oil and gently brown the meat over medium heat . Remove to a plate, add the vegetables to the pan and brown slowly. Stir in the tomato paste, then the stock in small batches. Bring to a boil, turn to slow simmer and add the meat. Cover partially and place in a 300 degrees preheated oven to cook for 2 hours. If the meat is not cooked throughout and tender, return for another 30 to 45 minutes. Cool the meat in the liquid, when ready to serve, remove the meat and reduce the liquid until it is thick and flavorful. Use this to dress the burrito.

Chipotle Aioli
# 4 lg egg yolks
# 3 c olive oil
# 6 cl garlic
# 1 teas mushroom powder
# 1 teas dried basil
# 1 pc chipolte, chopped finely
# salt

Method

Work the egg yolks with the garlic until it is fine paste. Add the mushroom powder and basil. Slowly stream in 1/3 of the olive oil. Work again and stream another 1/3. Add half of the chipotle and continue to mix. Add the remainder, adjust for salt, adding any additional chipotle to taste.

To assemble

Thinly slice the pot roast, measure three ounces of meat. Brush a large burrito skin with a little of the left over pot roast juice. Add 2 ounces of shredded iceberg, one ounce of cooked white rice, one ounce of grated chihauhau cheese and top with the meat. Squeeze on about 1-2 ounce of the aioli. Wrap the burrito traditionally, slice and serve.