Toro Fuego Recipes

Texas Style Brisket:

  • Take your brisket and trim down the fat around the brisket, don’t trim the whole way down but so there’s a thin coating of fat. Remove any large chunks of fat that aren’t going to render down whilst cooking.
  • Apply a good layer of salt over all sides of the brisket. Ideally let set in overnight but you can let it sit for an hour. The meat will now look very damp as the salt will have drawn some moisture out.
  • Apply the Toro Fuego rub all over the brisket. Let the brisket sit for 30 mins so the rub has some time to set in – it will be at the right stage when the meat has darkened a little
  • Prepare your BBQ/pit – you’ll want it sitting between 90 and 110°C with your smoking wood going.
  • Place the brisket over the BBQ and cook over indirect heat for approx. 6 hours.
  • Remove from the BBQ and wrap in butcher paper or foil. Place back in and cook for another 2-3 hours (these times are variable according to the size of the brisket you have.)

Braised Ox Cheeks:

  • Mix 1 tbsp flour and 1 tbsp Toro Fuego and a pinch of salt per ox cheek
  • Take the ox cheeks and roll them in the flour and rub mixture.
  • Finely dice 2 onions and 3 garlic cloves.
  • Preheat the oven to 160.
  • In a large oven proof pot heat 4 tbsp of oil. Seal the ox cheeks in the oil.
  • Remove from the pot, add another tbsp of olive oil, and gently cook the onions for a few minutes. Add the chopped garlic.
  • Cook for another 2 minutes before adding in 2 tbsp tomato purée. 
  • Mix with the garlic and onion before deglazing the pot with a bottle of red wine.
  • Bring to a gentle boil before putting a lid on. Cook for 4 hours @ 160 making sure you turn the cheeks 2 hours into cooking.

Ox Cheeks

 

BBQ Beef Short ribs (Does a rack of 3 short ribs):

  • Prepare your smoker/BBQ – you want it sitting around 130°C for a good smoke
  • Any silver skin on the top of your Short ribs you want to trim off. Try not to take off too much meat when doing this.
  • Sprinkle the top layer and edges of the short rib with a good layer of salt. Let this sit for 20 minutes.
  • After this sprinkle the rub over liberally. Don’t season the bottom of the ribs.
  • Smoke for 5 ½ hours with wood of your choosing – by this time they will have started to develop some colour and bark. Spray a small amount of water over the bark after this time to keep it moist.
  • Keep cooking for another hour
  • Remove ribs and wrap in butcher paper/foil.
  • Put back in the smoker – probe after 30 mins – the prober should slide in so easy that it will feel like butter.
  • Rest for 30 minutes.

Oven Style Short-ribs

For the short ribs cover each rib with Toro Fuego and a pinch of salt. Leave to marinade for a few hours, or ideally overnight.

Preheat the oven to 160 degree’s Celsius. Put the short ribs in a baking tray, add 60 ml’s of water and cover with foil.

Bake for 3 hours.

Remove the foil and increase the temperature to 200 degrees. Baste the short ribs in their juices and bake for another 45 mins.

 

 

 

 

     

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