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Before you jump to Slow Roasted Beef Brisket Burritos recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably buy many food items out of habit. For instance, have you ever checked how much sugar and salt are in your preferred cereal? One nutritious alternative that can give you a healthy start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it’s not at all hard to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to slow roasted beef brisket burritos recipe. To cook slow roasted beef brisket burritos you need 18 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook Slow Roasted Beef Brisket Burritos:
- Take 3 lb's beef brisket
- Get 3.5 cups beef broth
- You need 1 small yellow onion
- You need Chile Powder
- Provide 5 tablespoons Minced garlic
- Use Italian seasoning
- Provide Salt
- Use Pepper
- You need 2 limes
- You need 3 cups dry rice
- Use 2 tomatoes
- Provide Shredded Mexican cheeses
- Get 1 large can of Refried beans
- Take Sour Cream
- Get Canola Oil
- Take 20 large soft burrito tortillas
- Get Serrand wrap
- Provide bags Freezer
Instructions to make Slow Roasted Beef Brisket Burritos:
- Set the (non-dutch) oven to 225F. Then place the slab of brisket in the empty Dutch Oven fat side up, and stab a bunch of little holes in the top.
- Chop up the onion and mix it with the beef broth, Italian seasoning, and minced garlic. Then sprinkle in some salt, pepper, chili powder, and lime juice.
- Pour the sauce over the brisket, and place the lid over the Dutch Oven. Leave it SLIGHTLY cracked. You want to mostly seal in the juices, but not completely close it or it could burst open while cooking.
- Place the Dutch Oven in the oven, and let it cook for 7-9 hours. 1 hour before the brisket is ready, you want to come back and start on the other stuff.
- Put 3 cups of rice in the rice cooker, pour 5 cups of water on top of it, add salt and pepper, and then close it and start it cooking.
- Chop up the tomatoes and place them in a bowl on the surface you will be using to wrap the burritos.
- Heat up a pan on the stove, and pour some canola oil and a teaspoon of Minced garlic. Pour out the can of Refried Beans and begin stirring the mixture on low.
- Sprinkle a little chili powder, salt, and lime into the mixture. Keep stirring until the whole thing is hot.
- Take out the beef brisket. Place it in a large bowl and stir it up until it is more of a pile of meat than a slab.
- Place all of the separate ingredients in their own bowls on the table. Don't forget the shredded cheese!
- Make the burritos you will be eating that night first. These are allowed to include tomatos and sour cream on the inside of the burritos. However do not put those inside ones meant for freezing because they will not thaw well…
- Start wrapping each burrito. First add rice, then some meat, then cheese, and then the refried beans to the tortillas. Wrap em up, and then wrap the burrito tightly in serrand wrap.
- Now put 4-6 burritos in each freezer bag.
- Put them in the freezer and eat them whenever you want with a dollup of sour cream on top.
- Now enjoy those ones you set aside!
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