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Stacking The Snack Game: Game Day Eats

  02/05/2021 at 22:27 pm

The 55th Super Bowl is this Sunday, February 7th, and there’s no better excuse to get your snack on! Sure, you could gather up your own selection of snacks—we’ve got the best to satisfy any munchies, after all. But our chef has put together a winning game day menu, with classics like pigs in a blanket, twice baked potatoes, incredible dips, and more! Our head cheesemonger has even curated the perfect mini antipasto platter for the saltiest snackers. With our Game Day Platters, your watch party—whether for one or the whole bubble—is guaranteed to come out on top. 

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Of course, we’d be remiss if we didn’t have something for the hands-on folks looking to roll some sleeves up! It’s easy enough to cook up some chicken wings, which we got in just for this weekend, and toss them in hot sauce, but it’s fun to go the extra mile. 

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We reached into the vault for this barbacoa recipe from our head butcher, perfect for watch party tacos. Of course, this recipe comes from a time when having enough guests to merit 40 tacos was a possibility, but there’s nothing stopping you from eating 40 tacos all by yourself, except possibly the laws of physics. (It’s up to you to find out!) We suggest these tortillas, by the way. 

Barbacoa Beef

Makes enough meat to stuff 32-40 ​tacos. Total time: 90 minutes

​2 cans of chipotles in adobo sauce
1 bunch of fresh cilantro, coarsely chopped (include stems)​
​1 bunch of fresh oregano, coarsely chopped ​
1 large yellow onion, peeled and cut into small​ chunks
​8 ​garlic cloves, peeled and cloves smashed
1 teaspoon ground cloves
​2 tablespoons ground cumin
2 1/2 tablespoons ​kosher salt
Juice of 3​ limes
1/3​ cup apple cider vinegar
4 ​pounds ​beef brisket
2 cups stock or water​
1 tablespoon high temp oil
​3 bay leaves

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat,” says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), and the fat is useful for frying up crispy barbacoa in a pan. 
 

By The Greene Grape
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