Suadero
also called suadero · res · taco de suadero · tacos de suadero · rose meat · brisket flap
- Taquería
- serves 8
- recipe says 3 hr
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; the flat, in one piece)beef brisket | salt the beef | simmer barely covered 2 hr | chop on the board | crisp on the comal 4 min |
| 1 lb(450 g; or another pound of brisket)beef navel | ||||
| 1 Tbskosher salt | ||||
| 1 lb(450 g)lard | render the fat 10 min | |||
| 1/2(halved)white onion | ||||
| 4 clovesgarlic | ||||
| 2bay leaves | ||||
| 2 Tbs(spooned off the pot)rendered fat | ||||
| 1 tspkosher salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1salt the beef
2render the fat 10 min
5crisp on the comal 4 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 14 min2 of 5 steps give no time
- Needs you
- about 14 min
- If you get it wrong
- Narrow — the fat has to shiver rather than spit: anything hotter fries the beef, and a fried brisket never pulls apart
salt the beef
not timedfrom the start
render the fat 10 min
10 minneeds you(we think)from the start
simmer barely covered 2 hr
2 hrwalk away10 min in
chop on the board
not timed2 hr 10 min in
crisp on the comal 4 min
4 minneeds you2 hr 10 min in
- needs you
- you can walk away
- never timed
- we think
You'll need cazuela · comal
Goes with
See how it is written
>> title: Suadero
>> category: Stews & Braises
>> tags: beef, brisket, mexican, confit, tacos, stovetop
>> counters: Taquería
>> aka: suadero, res, taco de suadero, tacos de suadero, rose meat, brisket flap
>> pairs-with: corn-tortillas, salsa-roja
>> servings: 8
>> time: 3 hr
>> slack: narrow — the fat has to shiver rather than spit: anything hotter fries the beef, and a fried brisket never pulls apart
>> step: salt the beef
Season @beef brisket{2%lb}(900 g; the flat, in one piece) and @beef navel{1%lb}(450 g; or another pound of brisket) all over with @kosher salt{1%Tbs}.
>> step: render the fat 10 min
Render @lard{1%lb}(450 g) with @white onion{1/2}(halved), @garlic{4%cloves}, and @bay leaves{2} in a wide #cazuela{} over low heat for ~render{10%min}, until the aromatics sizzle without colouring.
>> step: simmer barely covered 2 hr
Simmer @&(~2)salted beef{} in @&(~1)warm fat{}, barely covered and never bubbling hard, for ~simmer{2%hr}, until it pulls apart under a spoon. The fat should shiver rather than spit.
>> step: chop on the board
Chop @&(~1)confited beef{} on the board into rough small pieces, fat and all.
>> step: crisp on the comal 4 min
Crisp @&(~1)chopped suadero{} on a hot #comal{} in @rendered fat{2%Tbs}(spooned off the pot) with @kosher salt{1%tsp} for ~sear{4%min}, until the edges catch.