A store cupboard staple gets a delicious, Basque-inspired makeover.
Michele Peterson is a food and travel writer based in Canada and Mexico. She recently authored the Pacific Coast chapter of "Lonely Planet from the Source Mexico: Authentic Recipes from the People That Know Them Best."
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- Website: http://www.michelepeterson.com
You will need to start this recipe from Executive Chef David Segovia of Rosas & Xocolate Boutique Hotel in Mérida a day ahead. Most of the first day’s cooking is hand’s off and finishing the dish on the second day will take less than an hour. The recipe can be easily scaled up to serve more if you have a larger piece of brisket.