This recipe was shared with me a while ago by one of my dearest friends. It just goes to show that you don’t have to be a chef to be an amazing cook!
I rub this liberally on chicken breasts, beef skirts, shrimp or portobellos and let them marinate in it for about an hour before grilling over high heat.
You will notice my spice recipes are in “parts,” not specific measures. This makes it easy to knock out a batch, whether it is one cup or 5 gallons, it will come out perfect every time. Just grab something to measure with and follow the recipe.
J-BAR-H FAJITA SEASONING
- 3 parts sweet paprika
- 3 parts chili powder
- 3 parts coarse ground pepper
- 2 parts granulated garlic
- 2 parts cumin
- 2 parts sugar
- 1 part smoked paprika
- 1 part onion powder
- 1 part dried cilantro
- 1/4 part allspice
Dump in large bowl and mix with whisk for 4 minutes. Store in airtight container in a cool dark place.
This is a hunting camp recipe that has been in my box since I started cooking. You can pretty much take any cut of beef for this recipe and, if given enough time, it will turn out delicious and perfect. I like to use brisket because of it’s beefy flavor and texture and because it is CHEAP. With prices in Texas ranging from $1.50 per pound to $3.50 per pound, there isn’t a cheaper cut of beef. And honestly, this isn’t a dish that benefits from a higher price cut of meat.
- 1/2 of a 10# Beef Brisket, lean end, cut into 1″ chunks. (A great recipe for the other half is my J-BAR-H Kinky Friedman Brisket )
- Flour for dusting
- Salt & Pepper
- Beef Fat
- 2 medium onions, sliced
- 1 pound button mushrooms, quartered
- 3 tablespoons garlic
- 24 oz Bock Beer
- 2 packets onion soup mix.
- Season brisket with salt & pepper, then dust with flour, tossing to coat evenly, let rest.
- Take a chunk of the hard fat from the brisket and render a few tablespoons of fat in a dutch oven over medium.
- Saute the meat in batches, reserving in a bowl
- After the meat is finished, saute the onions until they take on a little color and add to the meat.
- Saute the mushrooms until golden brown around the edges, add to the meat.
- Add the garlic to the pan and saute until fragrant.
- Deglaze the pan with the beer and add in all previous ingredients and soup mix.
- At this point you can either dump everything into a crock pot and cook on high for 4-6 hours or dump everything back in to the dutch oven, put the lid on and cook in the oven at 300 for 3-4 hours.
- Serve over white rice.
Serves from 6-8 depending on the size of the brisket and appetites of the cowboys eating.