Suadero

also called suadero · res · taco de suadero · tacos de suadero · rose meat · brisket flap

The table

2 lb(900 g; the flat, in one piece)beef brisketsalt the beefsimmer barely covered 2 hrchop on the boardcrisp on the comal 4 min
1 lb(450 g; or another pound of brisket)beef navel
1 Tbskosher salt
1 lb(450 g)lardrender the fat 10 min
1/2(halved)white onion
4 clovesgarlic
2bay leaves
2 Tbs(spooned off the pot)rendered fat
1 tspkosher salt
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
14 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. 10 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 3 hr.

  1. salt the beef

    not timedfrom the start

  2. render the fat 10 min

    10 minneeds you(assumed)from the start

  3. simmer barely covered 2 hr

    2 hrwalk away10 min in

  4. chop on the board

    not timed2 hr 10 min in

  5. crisp on the comal 4 min

    4 minneeds you2 hr 10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.1: salt the beef
>> step.2: render the fat 10 min
>> step.3: simmer barely covered 2 hr
>> step.4: chop on the board
>> step.5: crisp on the comal 4 min

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}.

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.

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 — this is a confit, not a fry, so the fat should shiver rather than spit.

Chop @&(~1)confited beef{} on the board into rough small pieces, fat and all.

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.