Brisket N Bean Burritos Recipes

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BEEF BRISKET ON BUNS

With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. -Deb Waggoner, Grand Island, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 16 servings.

Number Of Ingredients 10



Beef Brisket on Buns image

Steps:

  • Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. , Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.

Nutrition Facts : Calories 171 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 313mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1 fresh beef brisket (4 to 5 pounds)
2 cups water
1 cup ketchup
1/2 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons Liquid Smoke, optional
1 teaspoon chili powder
16 to 20 sandwich buns, split, optional

BEEF BURRITOS

Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve-folks can assemble their own burritos with their choice of garnishes. - Amy Martin, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 18 servings.

Number Of Ingredients 15



Beef Burritos image

Steps:

  • In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

Nutrition Facts :

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons vegetable oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and salsa

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