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I like to skim the fat that comes up while braising the beef in the chilis and use that to fry the tacos rather than the consume, it produces crispier red tacos
For extra easy, I make big batches of Guajillo sauce and keep it in containers in the freezer. Then I can add other ingredients later to make things like this. Or anything else that needs chili base.
Hi Guga I have never really had a lot of success cooking steak...My local market has just started cutting Ribeye about 2in thick, and after watching you cook steak I have started doing it pretty much the way you do...I have started using a meat thermometer and that has really helped...Thank you for your videos
If you don't have access to a smoker, adding chipotle chili's in adobo sauce to the marinade will add some smokey flavour aswell. Probably not as good as using an actual smoker but definitely a good option
I actually slice onion and lay across the top of the brisket and let them cook with the meat…then I’ll chop them up and mix back with the meat…I like the crunch and flavor of raw onions but too many in my house won’t eat raw onion. I bet that could be good on the tacos…you definitely need cilantro and lime like you said.
Nice to see Guga doing a braise. It's a really a good way to cook the badly butchered supermarket briskets. You should try the Moroccan version of birria sauce, harissa.
I LOVED this video, me personally im 15 and leanerd how to cook birria, i do it with short rib and my whole family loves it, i must try it with brisket
Hey young chef-in-the-making! I hope your passion for food inspires you throughout your life! That's amazing to hear a "youngin" your age making such wonderful dinners for the family .That's awesome. Keep being awesome!
The birria marinade in the video is different than in the description. In the video, Guga adds brown sugar and lime. In the description, these are omitted. I made some yesterday using both the video and description. Instead of water I used beef bone broth. I reduced the garlic by half as 20 cloves seemed like a lot! Probably should have used the recommended amount. I fire roasted the tomatoes to get that smoky, char flavor. I reduced the allspice but in hindsight I should have used the recommended amount. Next time I will also add some tallow to get that fat that would normally come from the short ribs that the consume is made from. All in all, it turned out pretty good.
🤔 leaving 1/4 inch of fat on the outside of meet and in the random pockets of fat in the meat should give you plenty of a greasy fat juice in pot🙂 and then with the melting cheese oil all over everything, you really don't need more artery blockers 😅😁
Guga you're stressing my diet, man! lol. Going to have to try to make this and NOT eat the entire thing. I love birria tacos, and Brisket. Putting them both together is the best Valentines Day love story I've seen!
The recipe on the video doesn't match the recipe in the description, which one to use? The video says sugar and chicken bouillon but the description doesn't
I truly love this channel. Great host, endearing guests, educational and encouraging... It's pretty much the only thing that I watch during meals these days. ☺
My friend, you just made a Jewish boy very happy. I was looking exactly for a "kosher recipe" for birria to make tacos (omitting the bacon fat, of course lol). Thank you so much for this!
Just quickly dip the tortilla in the oil floating on top of the consummate and throw it on the griddle you're Good to go! 🙂 It is so lame how this voice to text changes what you say or what was originally posted 🙄🤬. Dip the tortilla in the oil floating on top of the consomme and then make up the taco
That cheese-tortilla combination is called a quesadilla haha Here on the north of mexico, tacos with cheese and birra are called quesabirria Keep up the good work guga!
300 degrees in the smoker for 3 hours, then in the oven at 350 degrees for 2 hours (with marinade). I would love to see the measurements on the tomatoes (how many?) onions (how many?) salt (how much?) garlic powder (how much?) cinnamon (how much?) brown sugar (how much?). 🙏🏼
To get even more flavor and more authentic don't forget to Brown the tomatoes on a dry frying pan you can do this with the garlic and Chili's too. A quick outside Browning on some onions might also be good...😉
Pro tip from a Mexican, Guga: Skip the lime (when heated, it can give an unpleasant bitter taste) Use fresh garlic for the marinade, rather than garlic powder.
Ok gave this a try, Brisket is in the oven with the Birria sauce (sorry if spelling is wrong). Will check every hour, and pull it when brisket hits about 195-200 internal temp. Then let it rest see how it tastes, smells real good though.
@@feiryfella I know but people associate the seeds with heat instead of the white pith, or rib. And if he blended all the ingredients into a paste how can it get stuck in your teeth
@@DamOneMan Seeds blended give off an unpleasant bitter flavor and add almost no heat to a dish and on top of that these chilis are not for heat they are for flavor. Hence why if you follow someone who knows how to cook they will tell you to de-seed. 99% of mexican cooks will tell you to take the seeds out or at least the ones who know what they are doing.
New Mexico is known for their authentic red and green chilis so with that being said most will tell you never to use the water you hydrated the chilis in because it will leave a bitter taste! I have done it both ways and reusing the water definitely gives a bit of bitterness! Great video may have to try it some time:)
I have a brisket I was going to slow smoke tomorrow but I'm going to try this out. Trimming as you pointed out is so important when cooking this type of meat.
The written recipe is substantially different than what you showed in the video. Which is the correct way to make that sauce? Should we go by what you say you are using in the video or should we use what you have written for the recipe?
You can probably do it both ways. Variety is the spice of life😊 the only thing I questioned was adding the lime before cooking. Cooking the lime juice usually messes up the flavor of the lime juice 🤔. Maybe it was to help "tenderize" the meat? Although I think the slow cooking takes care of that just fine 😁. Usually you want to add the fresh squeezed of lime juice Over The Taco before you eat it.😊. Okay and the cinnamon and brown sugar seemed a little bit off to me?
One of my life changing culinary experiences was wandering through Mexico City late one evening and stumbling upon a late night Birrieria. As a Canadian (we don't have really any good mexican food up here), the first bite of the Birria taco was probably the most incredible thing I've tasted. To this day, it's my # 3 favourite food I've tried (after Beef Rendeng and Singapore Laksa)
Hi!!! I have never made a Brisket. I liked how you cooked this. Maybe one day I will try your recipe. Looks super yummy!!! I just want to eat some of it...YUMS!!! Great Video!!!...🦋
Looks delicious! Can't wait to try it, I have never had a crispy Birria tacos only the one done the birria sauce. I have no idea why but when you were making the crispy Birria tacos you crisp the tortillas in bacon fat. My mind went straight to duck fat, & i kept thinking. Could you (or have you made) take a duck cut it up. Braise the meat in the birria consume. Use the carcass to render the fat and cut the skin to make quaklin's (duck cracklins or quack-charrones). Then you crisp your tortillas in duck fat, fill them with the duck birria and top with cheese & crispy duck cracklins. Do you think it would work?
3 things: 1. I always thought you put the cheese on the outside of the taco to create a moisture barrier for when you dunk that taco. 2. Dry Age a Steak in Guga's Rub. 3. Wet Age a Steak in Birria Marinade
Another way you can do it is add beef broth while its cooking in the oven and skim the fat off at the end and use that as the oil to fry it and add the birria consume inside as well.
Mmmmm Birria I love making thisss I made it for my wedding rehearsal dinner... Yes I did the cooking. Even roasted the whole hog for the wedding as well. My wife made all the desserts and the cakes... We don't trust others to meet my standards lol Birria tacos are the best shoot we even brewed our own beer and made homemade apple wine. I'm glad we did too everyone loved it served over 250 people at my own wedding lmao. If you want it done right you gotta do it yourself. Nobody went home hungry!!
@@RRr-yl8zr honestly we loved doing it and everyone absolutely devoured it and loved it. Everyone said it was one of their favorite weddings they've been too with some of the best food they've had at a wedding. Which to me is way more of a compliment then I could ask for. My wife is the same way. We would much rather the crowd be happy then ourselves. And we got it right!! We love throwing dinner parties and brewing beer for guests. Mason city Nebraska if your anywhere near we'd love to have more people come out and enjoy our food!!
If you want to to take this sauce up a level, smoke the tomatoes. A cold smoke for about 2 hours and with heat at 175 to 200 until the skin starts to peel off. Also rotate the shelves if you're using a vertical smoker.
Come on @gugafoods ! You need to do a series where you make the recipes compete, and you do a bracket to compete for the best recipe for the different cuts of meat.
Hi Guga, love your content. I have a quick question, the Birria recipe you list is not the one you use for this brisket. Could you please provide the recipe for the Birria sauce used in this video ! I would greatly appreciate it. Thanks Guga
I've always been very curious about braising a smoked a brisket. How would it affect the bark, and things like that. Traditionally smoked briskets on offsets can be amazing, but they have some serious disadvantages of drying out very quickly. And not being great leftover etc. Can always just use leftovers for chili. But I always wondered about finishing off a smoke brisket in some kind of braise. Maybe just in beef stock, to retain it's normal flavor profile. And to help keep the brisket juicy by absorbing all the water around it in the braise.
If its not pork, im as a muslim is loving this recipe😊😋🤤👍🏻. Gugas tells its only a brisket. Hope its a cow meat. Its like ppl are happily to watch it, and he is happy to be watched. Happy is for everybody.
Great video, Guga. I plan on cooking this food this wknd. Is it OK to smoke the brisket one day, and then refrigerate it overnight, finish it in the oven and serve it the next day?
Guga , do u know about the 2 layer birria consume?Leave the full fat in the sauce and dunk the tortillas in the sauce, short fry add everything.Crispy yet juicy.All of the consume left will be an excellent sauce when the tacos are done.
It is NEVER optional to remove the seeds, in fact, you also should remove the veins. You use dried chiles for their flavor profiles, not their heat. I have made a very similar birria using not only brisket but also short ribs. The combination is one of the best--if not the best--for beef birria. True birria is made with goat, though. All in all, yours is a good recipe as well. Feito um bom trabalho.
Get a brisket put in a skillet and at least 12oz beer but a good beer you can add potatoes carrots and onion. Now but your burner on low or put in the oven at around 150 the cooking will be for 8 hours. Check on the water if necessary add another beer but the meat and vegeatables will add water. After 8 hours remove from the stove. The meat should just fall apart, veggies will be well done but you have a good pot roast.. Give it a try guga. Also make your red chile and marinate your pork or brisket over night then cood untill done in the red sauce. you have carne for a king
If you’re ever injured in an accident, you can check out Morgan & Morgan. You can start your claim in just a click without having to leave your couch. To start your claim, visit: forthepeople.com/GugaFoods Thanks Morgan & Morgan for sponsoring this video!
GUGA
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL GUGA VIDEOS
FOR 29 MONTHS IN A ROE! 2 YEARS+
Could you put your newest recipes in to your Cookbook please.
Roasted 😂
Jesus loves you and may God bless you
I like how everything Guga makes is "super easy". Love the channel Guga team
With the equipment he has, everything truly is super easy.
I do wish he'd make more things that are super easy, barely an inconvenience.
@@BrooklyKnight a fellow pitch meeting enjoyer
He just makes everything LOOK easy, even the tough stuff.
Doing easy things is TIGHT
I did this exact technique awhile back but since I'm Indonesian, I cooked it with Rendang curry and spices. It was amazing!
U cook mexican food?
That sounds stellar!
That sounds so gooooood 🤤🤤🤤
Cooking glorifies God
Seeing that almost every experiment so far is "INCREDIBLE! 10/10 WOULD HIGHLY RECOMMEND" we need some kind of tier list of the best out of the best.
That would be quite the series
as for best tasting im not sure.
but as for the best tenderizer, Pineapple is the abselute best.
I like to skim the fat that comes up while braising the beef in the chilis and use that to fry the tacos rather than the consume, it produces crispier red tacos
For extra easy, I make big batches of Guajillo sauce and keep it in containers in the freezer. Then I can add other ingredients later to make things like this. Or anything else that needs chili base.
Works with DIY bone broth too. Btw excellent combo in Birria
Can you post the guajillo sauce recipe ?
@@REY-RUM Rehydrated guajillo, onion, garlic, cumin, water and salt. Processed like he did here. Then strained.
You are the best 👊🏾
Hi Guga I have never really had a lot of success cooking steak...My local market has just started cutting Ribeye about 2in thick, and after watching you cook steak I have started doing it pretty much the way you do...I have started using a meat thermometer and that has really helped...Thank you for your videos
"Super easy to make and here's how." Every video Guga makes but that’s why we're here! That brisket looks incredible!
I mean this must be the easiest brisket recipe I've ever seen!
I keep punishing myself watching this food porn 😋
When Guga says it might be hard or take some time... lol
Guga, as a Mexican American…you sir have won the internet. I’ve been wondering how would a brisket sound in birria and now it looks good.
Redditor fs
If you don't have access to a smoker, adding chipotle chili's in adobo sauce to the marinade will add some smokey flavour aswell.
Probably not as good as using an actual smoker but definitely a good option
For a person living on the 7th of 17 floors of a ghetto high-rise, having a smoker is nothing but a pipe dream...
@@mishXY you're in luck, GE makes an indoor smoker now that filters the smoke. Uses real wood pellets and can sit on a countertop
The Birria truck in queens adds bay leaves, cloves cumin and paprika
they also add enough garlic to wipe out a country worth of vampires.
You can never have enough garlic. I do the same but also add an onion.
Well safe to say there’s no vampires in queens. Birria taco man by day. Vampire hunter by night.
Im stoned don’t mind me cheers!!
I took a vacation last year, yes, to a country full of vampires. Who knew? When I came home I was drained...
Sounds like a recipe from New Mexico not Mexico. Or just a recipe for gringos😅😉
Guga love your videos bro. But noooo lol
Over all three of your channels you almost always make me hungry!
Guga you forgot the onions and cilantro with lime 🍋🟩
I actually slice onion and lay across the top of the brisket and let them cook with the meat…then I’ll chop them up and mix back with the meat…I like the crunch and flavor of raw onions but too many in my house won’t eat raw onion. I bet that could be good on the tacos…you definitely need cilantro and lime like you said.
100000% that woulda kicked it over the fence with flavor.
Nice to see Guga doing a braise. It's a really a good way to cook the badly butchered supermarket briskets.
You should try the Moroccan version of birria sauce, harissa.
Had to look it up, harissa sounds amazing
I LOVED this video, me personally im 15 and leanerd how to cook birria, i do it with short rib and my whole family loves it, i must try it with brisket
keep cooking little bro! Short rib sounds great with this
Hey young chef-in-the-making! I hope your passion for food inspires you throughout your life! That's amazing to hear a "youngin" your age making such wonderful dinners for the family .That's awesome. Keep being awesome!
tysm, yeah cooking is amazing, so far i want to study gastronomy, i love cooking, i get inspiration from gugas videos@@LindseyLouWho
Yep you got to keep trying different things and make up your own variations /recipes!😃🤤
The birria marinade in the video is different than in the description. In the video, Guga adds brown sugar and lime. In the description, these are omitted. I made some yesterday using both the video and description. Instead of water I used beef bone broth. I reduced the garlic by half as 20 cloves seemed like a lot! Probably should have used the recommended amount. I fire roasted the tomatoes to get that smoky, char flavor. I reduced the allspice but in hindsight I should have used the recommended amount. Next time I will also add some tallow to get that fat that would normally come from the short ribs that the consume is made from. All in all, it turned out pretty good.
🤔 leaving 1/4 inch of fat on the outside of meet and in the random pockets of fat in the meat should give you plenty of a greasy fat juice in pot🙂 and then with the melting cheese oil all over everything, you really don't need more artery blockers 😅😁
Your friendship with Oscar from La Capital is one of the greatest blessings ever!
Great video as always dear Guga
Tuning from Trinidad & Tobago 🇹🇹 👍💯
Oh, this is the FIRST video of yours I have ever seen.
Instantly SUBSCRIBED! 👍😁
Such a great idea, awesome Guga!
Guga you're stressing my diet, man! lol. Going to have to try to make this and NOT eat the entire thing. I love birria tacos, and Brisket. Putting them both together is the best Valentines Day love story I've seen!
Yum! That brisket looks delicious Guga!
I made this with a slightly tweaked marinade recipe. It was WONDERFUL!!! Thank you for sharing this. One of my favorites!
God bless Mexican food❤️🔥
Guga, you are literally my favorite foodporn channel. I don't think I've ever watched one of your videos and not ended up hungry.
I would love to try 10 of those tacos, looks soooo good!
I love it when these dudes vibe around food. Awesome
The recipe on the video doesn't match the recipe in the description, which one to use? The video says sugar and chicken bouillon but the description doesn't
He must have forgot to add it. Burp pss word.
I’m really wanting to try this. I make a Korean brisket that is amazing. Love, Love ,Love it. Thanks Guga. I watch you all the time!!
I truly love this channel. Great host, endearing guests, educational and encouraging... It's pretty much the only thing that I watch during meals these days. ☺
Its got to be hard to impress Leo and Angel considering everything you cook for them. They are legit amazed with this one
1:02 That is a Chud Trim right there. Well played Guga! You're slowly becoming more Texan.
A brazilian texan living at Miami 🤣
Guga was the right guy to make famous. He radiates that cool uncle energy and really brings a smile to my family's face while we steal his recipes
*LEO* is the best!
LEGEND!
Greetings from Estonia 🇪🇪
@user-ig6sw3zz9f 😃 Leo is the best! *LEO* will always be the *BEST*
@user-ig6sw3zz9f youre the worst
@user-ig6sw3zz9f Leo is the best! 😊 something you need to deal with.
♥️
He ruins this channel
My favorite vidéos on this chanel are brisket vidéos, thanks @Guga Foods
My friend, you just made a Jewish boy very happy. I was looking exactly for a "kosher recipe" for birria to make tacos (omitting the bacon fat, of course lol). Thank you so much for this!
Just quickly dip the tortilla in the oil floating on top of the consummate and throw it on the griddle you're Good to go! 🙂 It is so lame how this voice to text changes what you say or what was originally posted 🙄🤬. Dip the tortilla in the oil floating on top of the consomme and then make up the taco
DANG!!! That looks incredible!!!!
You had to drop this video on Ash Wednesday 🤤🤤
eyoooo right!
The best decision I’ve made in my life is subscribing to this channel
The brisket is absolutely marvelous😍
This Mexican approves of this cook.👍
This has got to be one of the best things I've ever seen!!! That taco is on my bucket list🔥🔥🔥 much love from SA❤
That cheese-tortilla combination is called a quesadilla haha
Here on the north of mexico, tacos with cheese and birra are called quesabirria
Keep up the good work guga!
300 degrees in the smoker for 3 hours, then in the oven at 350 degrees for 2 hours (with marinade).
I would love to see the measurements on the tomatoes (how many?) onions (how many?) salt (how much?) garlic powder (how much?) cinnamon (how much?) brown sugar (how much?). 🙏🏼
To get even more flavor and more authentic don't forget to Brown the tomatoes on a dry frying pan you can do this with the garlic and Chili's too. A quick outside Browning on some onions might also be good...😉
Actually it was kind of weird for me to be seeing brown sugar and cinnamon...
thank you for the respect Mr Guga. Its all love over here.
Oh my Guga… you have outdone yourself with this one. Those brisket birria tacos look incredible 🤤
Pro tip from a Mexican, Guga:
Skip the lime (when heated, it can give an unpleasant bitter taste)
Use fresh garlic for the marinade, rather than garlic powder.
Happy your channel is growing man I enjoy your cooking all the time makes me cook and eat all the time lol 😂
The editing is a bit much in this one
Ok, my mouth was watering while the tacos were cooking. The lard on the fry surface is primo.
Way too many meme edits in the videos lately. Don’t need cutaways that don’t really add much.
Bro what are you on about there wasn’t really that much, just say you’re boring and watch someone else😭
I feel you, I don’t mind some editing but these are so poorly placed and completely dated
Ok gave this a try, Brisket is in the oven with the Birria sauce (sorry if spelling is wrong). Will check every hour, and pull it when brisket hits about 195-200 internal temp. Then let it rest see how it tastes, smells real good though.
Remove the seeds if you got a baby mouth like Guga but if you have an adult mouth like Sean Evans keep the seeds in
There's zero heat in chilli seeds. I take them out usually because of the texture and they get stuck in your teeth lol.
@@feiryfella I know but people associate the seeds with heat instead of the white pith, or rib. And if he blended all the ingredients into a paste how can it get stuck in your teeth
@@DamOneMan Seeds blended give off an unpleasant bitter flavor and add almost no heat to a dish and on top of that these chilis are not for heat they are for flavor. Hence why if you follow someone who knows how to cook they will tell you to de-seed. 99% of mexican cooks will tell you to take the seeds out or at least the ones who know what they are doing.
Holy smokes Guga!!! Made this last night. One of the best briskets I have made.
New Mexico is known for their authentic red and green chilis so with that being said most will tell you never to use the water you hydrated the chilis in because it will leave a bitter taste!
I have done it both ways and reusing the water definitely gives a bit of bitterness! Great video may have to try it some time:)
I have a brisket I was going to slow smoke tomorrow but I'm going to try this out. Trimming as you pointed out is so important when cooking this type of meat.
just ordered all the peppers gonna try this this weekend! Thanks Guga!
You can't just go to the store and buy them? 😮😟
Just buy them
I loved that angel and guga moment. Like in the old times. Great idea btw
Why must I always watch your videos on an empty stomach? 😭
My mom has been making tri tip birria for a loooooong time. It’s so good! We eat it in tacos with queso fresco, lime, cilantro and onion.
I actually enjoy the walks. The interactions with other dogs is especially interesting
The written recipe is substantially different than what you showed in the video. Which is the correct way to make that sauce? Should we go by what you say you are using in the video or should we use what you have written for the recipe?
You can probably do it both ways. Variety is the spice of life😊 the only thing I questioned was adding the lime before cooking. Cooking the lime juice usually messes up the flavor of the lime juice 🤔. Maybe it was to help "tenderize" the meat? Although I think the slow cooking takes care of that just fine 😁. Usually you want to add the fresh squeezed of lime juice Over The Taco before you eat it.😊. Okay and the cinnamon and brown sugar seemed a little bit off to me?
I was dying to watch a brisket video. Brisket for life ❤
One of my life changing culinary experiences was wandering through Mexico City late one evening and stumbling upon a late night Birrieria. As a Canadian (we don't have really any good mexican food up here), the first bite of the Birria taco was probably the most incredible thing I've tasted. To this day, it's my # 3 favourite food I've tried (after Beef Rendeng and Singapore Laksa)
It's dangerous wandering the streets of Mexico. Every time I go I put on 5 pounds 😲🤪
It was probably brisket too! Lol
I want a fusion place using Guga's recipes. It would be the greatest hit ever, on god.
We need more Mexican meat dishes! Let’s see tripa, lengua, suadero, cabeza, all the fun stuff!
Hi!!! I have never made a Brisket. I liked how you cooked this. Maybe one day I will try your recipe. Looks super yummy!!! I just want to eat some of it...YUMS!!! Great Video!!!...🦋
Guga, you killed this Know that ! Killed it
Love when YT's drop other YT;s, watch all you all... Bradley is F'ing awesome!!!
I’ve been looking at a brisket in my freezer. I do believe this is it’s destiny 😋
Looks delicious! Can't wait to try it, I have never had a crispy Birria tacos only the one done the birria sauce. I have no idea why but when you were making the crispy Birria tacos you crisp the tortillas in bacon fat. My mind went straight to duck fat, & i kept thinking. Could you (or have you made) take a duck cut it up. Braise the meat in the birria consume. Use the carcass to render the fat and cut the skin to make quaklin's (duck cracklins or quack-charrones). Then you crisp your tortillas in duck fat, fill them with the duck birria and top with cheese & crispy duck cracklins. Do you think it would work?
3 things:
1. I always thought you put the cheese on the outside of the taco to create a moisture barrier for when you dunk that taco.
2. Dry Age a Steak in Guga's Rub.
3. Wet Age a Steak in Birria Marinade
Amazinn concept Birrria Brisket! PLease do Birria Banh Mi next!!
After just watching Guga's video about cooking hacks, the knife skills while cutting this brisket come into question.
Making this today! Thanks!
if this was instagram, i would say unmentionable things about how good this looks, but since this youtube i'm just gonna say good job!
I don’t eat a lot of red meat anymore but this is one of my favorite cooking channels.
Another good use for that brisket is to cube it, after, then make it into a full chili. super good.
Another way you can do it is add beef broth while its cooking in the oven and skim the fat off at the end and use that as the oil to fry it and add the birria consume inside as well.
Fantastic job. Possibly my favorite video to try someday
I love this TH-cam Cinematic Universe where they shout out other youtubers i like lol
Oh my God Guga! I love your recipes!
2:25 i love when he lists ingredients his voice just keeps getting higher 😂
Mmmmm Birria I love making thisss I made it for my wedding rehearsal dinner... Yes I did the cooking. Even roasted the whole hog for the wedding as well. My wife made all the desserts and the cakes... We don't trust others to meet my standards lol Birria tacos are the best shoot we even brewed our own beer and made homemade apple wine. I'm glad we did too everyone loved it served over 250 people at my own wedding lmao. If you want it done right you gotta do it yourself. Nobody went home hungry!!
But maybe a little bit too much work for Your own wedding...😢
@@RRr-yl8zr honestly we loved doing it and everyone absolutely devoured it and loved it. Everyone said it was one of their favorite weddings they've been too with some of the best food they've had at a wedding. Which to me is way more of a compliment then I could ask for. My wife is the same way. We would much rather the crowd be happy then ourselves. And we got it right!! We love throwing dinner parties and brewing beer for guests. Mason city Nebraska if your anywhere near we'd love to have more people come out and enjoy our food!!
If you want to to take this sauce up a level, smoke the tomatoes. A cold smoke for about 2 hours and with heat at 175 to 200 until the skin starts to peel off. Also rotate the shelves if you're using a vertical smoker.
Guga, you are my hero.
Come on @gugafoods ! You need to do a series where you make the recipes compete, and you do a bracket to compete for the best recipe for the different cuts of meat.
Hi Guga, love your content. I have a quick question, the Birria recipe you list is not the one you use for this brisket. Could you please provide the recipe for the Birria sauce used in this video ! I would greatly appreciate it. Thanks Guga
I've always been very curious about braising a smoked a brisket. How would it affect the bark, and things like that. Traditionally smoked briskets on offsets can be amazing, but they have some serious disadvantages of drying out very quickly. And not being great leftover etc. Can always just use leftovers for chili.
But I always wondered about finishing off a smoke brisket in some kind of braise. Maybe just in beef stock, to retain it's normal flavor profile. And to help keep the brisket juicy by absorbing all the water around it in the braise.
If you put a Heavy bark already on the meat it's kind of pointless to try and rehydrate it
If its not pork, im as a muslim is loving this recipe😊😋🤤👍🏻. Gugas tells its only a brisket. Hope its a cow meat. Its like ppl are happily to watch it, and he is happy to be watched. Happy is for everybody.
I liked the taco crisped with the bacon fat it's delicious when it's extra haram. 🐷
And lucky for you it would probably actually be even more authentic if you made it from goat meat!😲🙂
When you made birria marinade before, you start with like 200 garlic cloves. I prefer that way. Thank you!
Great video, Guga. I plan on cooking this food this wknd. Is it OK to smoke the brisket one day, and then refrigerate it overnight, finish it in the oven and serve it the next day?
Guga is my favorite foodpornstar
Guga , do u know about the 2 layer birria consume?Leave the full fat in the sauce and dunk the tortillas in the sauce, short fry add everything.Crispy yet juicy.All of the consume left will be an excellent sauce when the tacos are done.
It is NEVER optional to remove the seeds, in fact, you also should remove the veins. You use dried chiles for their flavor profiles, not their heat. I have made a very similar birria using not only brisket but also short ribs. The combination is one of the best--if not the best--for beef birria. True birria is made with goat, though. All in all, yours is a good recipe as well. Feito um bom trabalho.
wow oh wow
What if you smoked it, put the barria sauce on it, then smoked it again on high heat to make it stick
This video
Leo: *words and descriptions*
Angel and Guga: "mmmmmmmmmmmmmmm"
Come on man, Guga that truly looks amazing.
Nice job Uncle Guga, looks delicious!!! Looks delicious even without some MSG!
Get a brisket put in a skillet and at least 12oz beer but a good beer you can add potatoes carrots and onion. Now but your burner on low or put in the oven at around 150 the cooking will be for 8 hours. Check on the water if necessary add another beer but the meat and vegeatables will add water. After 8 hours remove from the stove. The meat should just fall apart, veggies will be well done but you have a good pot roast.. Give it a try guga. Also make your red chile and marinate your pork or brisket over night then cood untill done in the red sauce. you have carne for a king
Did you mean to say 250 °F. ? 🤔