Pickled beef rosemary with picadillo rub

Name: pickled beef rosemary with picadillo rub
Cook time: 60 min
Total time: PT1.560M
Yield: 4
Cuisine: Mexican
Ingredients: 2,4 liter tap water; 200 g sea salt; 200 g granulated sugar; 2 dried laurel leaves; 1 el black peppercorns; 600 ml Double bock; 2 twig sprig of rosemary; 1 kg shortrib of the salesman; 2 toe garlic; 3 twig fresh oregano; 1 tl chili flakes; 1 el picadillo; 1 jalapeño pepper; 15 g fresh coriander; 1 avocado eats; 390 g Veg chili beanz; 12 miniwrap; 125 g creme fraiche

Rundershortrib brined in salt, sugar, bay leaves, pepper and beer with rub of garlic, oregano and chilli flakes served with wraps and avocado.

Ingredients

Kitchen Stuff

1 barbecue with lid
1 aluminum disposable baking dish
1 aluminium foil

Directions

Boil the water with salt and sugar and let the salt and sugar roast.
Turn off the heat and add the bay leaf, pepper, water and beer.
Put the brine in the refrigerator. Ris the needles of the sprigs of rosemary, cut finely and rub the meat.
Place the meat in a lockable container and pour the brine into it, making sure the meat is underneath. Leave for 24 hours in the fridge covered.
Make the herbal rub. Slice the garlic and the oregano and mix with the chilli flakes, picadillo and pepper.
Remove the meat from the brine, rinse and pat dry.
Rub the meat around with the rub and let it come to room temperature in 1 hour.
Light the barbecue.
Place the meat in an aluminum disposable oven dish and cook in a closed barbecue on low heat for 6 hours. Pour the fat regularly.
Take the dish of the barbecue and let loosely covered with aluminum foil rest for 20 minutes.
Meanwhile cut the stalk of the jalapeño pepper and cut the flesh into thin rings. Cut the coriander coarsely.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into thin strips.
In the meantime, heat the beans on low heat for 10 minutes in a pan and heat the wraps on low heat on the barbecue.
Pull the meat apart from the bone with 2 forks.
Put the meat, beans, wraps, pepper, coriander, avocado and crème fraîche on the table and touch! .

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Nutrition

610Calories

Sodium0% DV1.605mg

Fat54% DV35g

Protein80% DV40g

Carbs10% DV30g

Fiber28% DV7g

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