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Nutrition Facts
Serving Size 110 g
(Approx. 30 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 290 mg 12%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 33 g
Vitamin A 0% Iron 15%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Adobo Spice Roasted Brisket
Prep Time
8 hours
Cook Time
12 hours
Total Time
20 hours
Serves
30  People

Ingredients

Recipe makes 30 Servings

8 Lb trimmed whole brisket
1 cup(s) Red Rio Adobo Sauce
2 Tbsp honey
1 Tbsp cumin
1 Tbsp Spice Islands Ground Coriander
1 Tbsp smoked paprika
1 Tbsp kosher salt
1 Tbsp cracked balck pepper
1/4 cup(s) water
1/4 cup(s) organic canola oil
4 cloves of fresh garlic
1 medium shallot, peeled and root end trimmed
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Instructions

1
Rinse brisket and pat dry. Place on a sheet pan lined with parchment paper. Make marinade by combining all the remaining ingredients together in a blender or food processor.
2
Purée ingredients together until smooth. Rub marinade over brisket to coat evenly, cover with plastic wrap and refrigerate overnight for marinade to set in.
3
Preheat oven to 225ºF. Place marinated brisket, fattier side up onto a wire rack on a sheet pan so fat drips away from meat. Tent or cover brisket with foil and place in oven. Cook for 10 to 12 hours. *Option lower heat to 200ºF and cook covered overnight for at least 12 - 14 hours.
4
Once brisket has reached an internal temperature of at least 185ºF, remove from oven and rest covered for 30 minutes. Then cut and shred onto tortillas or taco shells and garnish with your favorite fixings.

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