Guajillo Chile Braised Brisket Tacos with Walnut Old Fashioned

Walnut Old Fashioned

Ingredients

50ml Bourbon
10ml black walnut liqueur
2 dashes orange bitters
2 dashes aromatic bitters

Garnish

Cinnamon stick + orange peel

Equipment

Rocks Glass and a large ice cube

Instructions

Add simple syrup, bitters and Bulleit Bourbon to a large rocks glass with ice.
Stir gently until the level of the ice and liquid equalize.
Zest an orange peel over the glass then add the peel to the drink as a garnish.

Brisket

Ingredients

1.5kg–2kg fatty brisket, seasoned heavily with salt & pepper
250ml any kind of stock
1 white onion, roughly chopped
6-8 cloves garlic, smashed
330ml can light beer
2 tbsp brown sugar
1 tbsp cumin, paprika, mexican oregano
60ml apple cider vinegar

Instructions

Heat a large dutch oven to medium high, pour in enough oil to cover the pan. Brown the brisket on all sides until you get nice color, roughly 8 minutes.
Remove brisket & place on a baking sheet while you sauteé onion & garlic in the same dutch oven. Add in your spices to bloom once the onions are caramelized and softened a bit.
Pour in all of the chile sauce, stir to slightly caramelize with the onions. Stir beer in with mix and carefully lower brisket into liquid.
Bring to near boil, lid the dutch oven and place in oven for roughly 3-4 hours. Check at 3 hours and determine if it's fall apart tender. If not, put back in the oven & check every 15 minutes until it's perfect.
Let it cool anywhere from 20 minutes to an hour then either shred or slice along the grain to serve with tortillas, salsa macha & cabbage slaw. Slicing is easier the longer you let it cool.

Salsa Macha

Ingredients

230ml canola or other neutral oil
150g mix of peanuts & pepitas, raw
35g sesame seeds, toasted
10 guajillo chiles, stems & seeds removed
4-5 cloves garlic, thinly sliced
salt to taste

Instructions

Bring ½ cup COLD oil & sliced garlic up to medium heat together in cold pan (this will prevent garlic burning & perfume the oil further).
As soon as garlic begins to tan, start removing it from hot oil with a slotted spoon. Place toasted garlic in bowl of a food processor (ideal tool) or blender.
Quickly fry chiles until puffed but pre-browned and remove from oil in with garlic.
Then fry peanuts & pepitas until just starting to brown, remove with slotted spoon to food processor.
Cool down hot oil with remaining cold oil, then process all together with toasted sesame seeds, garlic and chiles.
Season with a small amount of salt to taste. Just pulse until a coarse oily paste occurs, the textures are the best part of this salsa.
Serve. Can be stored at room temp for 2 weeks.

Pickled Cabbage Slaw

Ingredients

Half head of green cabbage, sliced thinly
½ white onion, sliced thinly
1 carrot, shredded
half or whole jalapeno (depending on spice level), seeded & sliced thinly
1 c apple cider vinegar
1.5 c water
2 tsp salt
optional spices: 1 tsp mexican oregano, 1 tsp cumin seeds

Instructions

Combine water & vinegar with spices and salt in saucepan and heat just to warm.
Pour over cabbage, onion, carrot and jalapeno, and massage everything together.
Pack into jars and serve as soon as cooled, up to roughly 2 weeks stored in the fridge.

Guajillo Chile

Ingredients

3-4 dried guajillo chiles, stems & seeds removed

Instructions

Preheat oven to 170 degrees celcius.
Toast your guajillo chiles in a dry pan on medium heat until they just start to brown, this happens very fast so watch them the whole time.
Heat the stock to very warm, then soak chiles in liquid until soft.
Blend this mixture in a high speed blender or with an immersion blender, adding in the vinegar and brown sugar.
Set aside for later.

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Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.