Venezuela Style Brisket Recipe
Cooking the Venezuela Style Brisket recipe was the topic of my cooking class in Cumana, Venezuela. The class gave me a chance to find out about local cooking techniques and one of the country’s most famous dishes. Cumana has coastal beauty and historical importance and is a good place for food. The city is also noted for its access to fresh seafood, the nearby Parque Nacional Mochima and colonial architecture. All of which combine to make the area an ideal culinary destination.
Venezuela Style Brisket is a traditional dish showcasing Venezuela’s cuisine. The brisket is spiced with a combination of regional seasonings and slow cooked until tender and flavorful. The texture was what I noticed when I first tasted it – tender brisket on each slice and subtle seasoning that was not overpowering or bland. The meat absorbed the rich, smokey flavors of the marinade.
Locals in Cumana enjoy Venezuela Style Brisket during celebrations and family gatherings. It goes well with classic sides like rice and beans, for a satisfying meal reflective of the region’s cuisine. The brisket’s reputation with locals indicates just how deeply ingrained it is in Venezuelan food, where it’s usually served at special occasions or family meals.
When I learned much more about the recipe in my cooking class, I found that Venezuela Style Brisket is more than just a meal – it’s an ode to the region’s cultural heritage. The preparation of the brisket, using local ingredients and techniques handed down through generations, is an example of how food links Cumana people to their history and traditions.
Cumana influences Venezuelan cuisine as evidenced by the Venezuela Style Brisket recipe using local ingredients. Whether you serve it at a family gathering or at one of the many local restaurants, the Venezuela Style Brisket recipe is the dish to try out Venezuelan cooking.
Ingredients
Servings 6 arepas
Hover to scale
Prep Time
10minutes mins
Cook Time
20minutes mins
Passive Time
10minutes mins
Ingredients
Arepas
Hot Water
Himalayan Sea Salt
White Masarepa (pre-cooked white corn meal), such as Goya or P.A.N.
Canola Oil, or more if needed tips & tricks
Brisket
Olive Oil
Red Onions
Red Peppers
Poblano Peppers
Cloves Garlic
Beef Brisket
Choula Hot Sauce
Sharp Cheddar Cheese
Directions
- Arepas
- In a large bowl, add water and salt; stir until salt is dissolved. Gradually add cornmeal, mixing with fingers to break up any lumps. If the mixture gets too hard to mix, add 1 tbsp. hot water. Cover with a moist towel and let it sit for 10 minutes.
- Beef Brisket
- Preheat oven to 350ºF.
- Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with sloped edges. If disks crack, add 1 more tbsp. hot water.In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown.
- Place them on a baking sheet lined with a silicone mat. Transfer to the preheated oven and bake for 15 minutes or until they rise.Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket.
Stuff with beef brisket mixture and grated cheese - In a large skillet over medium heat, add 1 tbsp. oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute.
- Add beef brisket and stir to mix before drizzling on ½ tbsp. olive oil to prevent from sticking. Stir in hot sauce, cover, reduce the heat to low and keep warm until needed.
Favorite Local Foods in Venezuela
Venezuela has a diverse and interesting food scene reflecting its history, geography and people. The local cuisine combines indigenous, African and European influences, with regional variations in flavors. From the lively streets of Caracas to the coastline and the plains, Venezuela has a food culture as varied as its landscape.
The most famous dish in Venezuela is the arepa. This versatile cornmeal cake can be grilled, fried or baked and it is served for Venezuelan breakfasts, dinners and lunches. Arepas typically contain cheese, ham, shredded beef, or chicken. Arepas are favorites everywhere in the country, whether as a quick snack or as a main meal. An example is the arepa reina pepeada, stuffed with a creamy chicken salad of avocado, mayonnaise and shredded chicken.
Another popular food in Venezuela is pabellon criollo, the national dish. Shredded beef, black beans, rice and fried plantains make this filling meal. The flavors – salty, sweet and savory – make pabell’n criollo a comfort food. In fact, it’s often served at special occasions and gatherings, as part of Venezuelan hospitality. Tender shredded beef is seasoned with a variety of spices and the beans are cooked through.
Venezuela’s tropical climate means that fresh fruits are plentiful; some of the locals favorite drinks are jugos naturales, fruit juices made from tropical fruits such as mango, guava, papaya and passion fruit. These juices are often fresh and found in homes, restaurants and street stalls. They cool off on a hot day and are a delicious symbol of Venezuela’s natural resources.
Street food is a must try if you want to try local flavors in Venezuela. Cachapas, for example, are thick corn pancakes that are usually stuffed with cheese. Made from fresh corn, cachapas are slightly sweet and savory and popular for breakfast or lunch. Yet another street food is empanadas, stuffed pastries stuffed with cheese, meat or seafood. They are deep fried and served hot with salsa de ajo (garlic sauce).
Hallacas are another traditional food associated with Christmas celebrations in Venezuela. These cornmeal parcels are full of pork, raisins, olives, chicken, beef, and capers and steamed in plantain leaves. The preparation of hallacas is a family activity and the dish has become a part of Venezuelan holiday traditions.
From the comforting pabellon criollo to the fruit juices and the arepa, Venezuelan food can be found in many flavors and textures. At home or on the streets, Venezuelan cuisine reflects the country’s culture and history.
10 Most Popular Spices Used in Venezuela
Venezuelan food is characterised by its robust flavours, achieved through the use of various seasonings and spices. These enhance the natural flavors of the dishes, creating memorable meals reflecting the country’s cultural diversity. Below are ten of the most utilized spices in Venezuela.
The most common spice found in Venezuelan cooking is cumin. It is known locally as comino and is used in traditional black beans, stews and meat dishes. Cumin lends a earthy flavour that goes well with other spices in pabell’n criollo and hallacas.
Garlic is a bulb but is used as a spice in Venezuelan kitchens. It’s used sparingly in sauces, stews, sauces and marinades. Its versatility and ability to mix with other ingredients makes it a crucial component of dishes like asado negro and empanadas. Many recipes use garlic paste as the base.
Annatto (onoto in Venezuela) is a spice produced from the seeds of the achiote tree. It is valued for its colour and mild flavour. Annatto is also used as a natural food colouring and lends a subtle nutty flavour to dishes such as hallacas and soups. It is usually infused in oil and used to cook or season recipes.
Another popular spice or herb is cilantro. Fresh cilantro leaves are used as a garnish or combined into sauces and also the seeds (coriander) are ground into a spice. Cilantro is citrusy and somewhat peppery and makes salsas, soups and dressings lighten up a lot of Venezuelan dishes.
Paprika is a spice made from ground dried peppers used in Venezuelan kitchens. Not native to the region, it is now a favourite for giving dishes a smoky or mildly sweet flavour. Paprika is used to season stews, roasted meats and rice dishes.
Bay leaves are subtle but very important in Venezuelan cooking. These leaves are used in soups, stews and braised meats to provide them with a slight herbal flavor. Bay leaves are especially used in sancocho, a national soup.
Oregano is used in Venezuelan cuisine for its robust, slightly bitter taste. This particular spice is used in marinades for poultry, beef and pork. It also goes well with tomato-based sauces and vegetable dishes in the Venezuelan pantry.
Black or white pepper is universal seasoning in Venezuela. Black pepper gives savoury dishes a strong kick, along with white pepper is preferred in lighter dishes like soups and sauces. It gives natural flavours to ingredients without being overpowering.
Cinnamon is also used in savoury Venezuelan recipes but is more frequently found in desserts. Its warm, sweet aroma is often used in dishes such as asado negro to accompany the richness of sauce. Cinnamon is also used in traditional drinks such as papel’ n con lim’n and sweets such as arroz con leche.
Lastly, turmeric is used in Venezuelan kitchens because it is yellow and mildly earthy. Often substituted with saffron, turmeric is added to rice dishes, marinades and stews. It makes the meal look more appealing and gives the flavour profile a subtle warmth.
These ten spices are the heart of Venezuelan cooking, defining the bold and diverse flavours of the cuisine. Each spice serves a specific role – from adding colour and aroma to balancing and improving the taste of the dish. Together they form the spicing of flavours that make Venezuelan food a culinary pleasure.
FAQs for the Venezuela Style Brisket Recipe
Question: What is the Venezuela Style Brisket recipe and how is it different from other brisket recipes?
A: The Venezuela Style Brisket recipe features slow-cooked beef brisket that is marinated in a blend of traditional Venezuelan spices, such as garlic, cumin, and paprika, with a rich, savoury flavour. This style of brisket often incorporates local ingredients like onions, bell peppers, and tomatoes to create a tender, flavourful dish that’s distinct from other regional brisket recipes.
Question: How long should I cook the Venezuela Style Brisket recipe for best results?
A: For the best results with the Venezuela Style Brisket recipe, you should cook the brisket low and slow, ideally for 4-6 hours in the oven or slow cooker, until the meat becomes tender and easily shreds. The long cooking time allows the spices to penetrate the meat, making it juicy and full of flavour.
Question: Can I prepare the Venezuela Style Brisket recipe ahead of time?
A: Yes, the Venezuela Style Brisket recipe can be prepared ahead of time. After cooking the brisket, let it cool and store it in the refrigerator. It can be reheated on the stovetop or in the oven, and the flavours will continue to develop, making it even more delicious the next day.
Question: What side dishes pair well with the Venezuela Style Brisket recipe?
A: The Venezuela Style Brisket recipe pairs wonderfully with traditional sides like rice, arepas, or roasted vegetables. You can also serve it with a fresh salad or fried plantains to complement the rich and hearty flavours of the brisket.
Question: Can I make the Venezuela Style Brisket recipe in a slow cooker instead of the oven?
A: Absolutely! The Venezuela Style Brisket recipe works wonderfully in a slow cooker. Simply follow the recipe instructions for marinating the meat, then cook the brisket on low heat for 6-8 hours until it becomes tender and infused with all the spices, making it just as delicious as oven-baked brisket.
Great Venezuela Style Brisket Recipe
Ingredients
Arepas
- 3 cups hot water between 130-135ºF
- 1 tsp. ground Himalayan sea salt
- 3 cups white masarepa pre-cooked white corn meal, such as Goya or P.A.N.
- 2 tbsp. canola oil or more if needed tips & tricks
Brisket
- 1 1/2 Tbsp Olive Oil divided
- 1/2 cup Red Onions chopped
- 1/2 cup Red Peppers chopped
- 1/2 cup Poblano Peppers chopped
- 2 large Cloves Garlic pressed
- 3 to 3 1/2 cups Beef Brisket
- 1 tsp. Choula Hot Sauce
- 3/4 cup Sharp Cheddar Cheese grated
- Directions
Instructions
- In a large bowl, add water and salt; stir until salt is dissolved. Gradually add cornmeal, mixing with fingers to break up any lumps. If the mixture gets too hard to mix, add 1 tbsp. hot water. Cover with a moist towel and let it sit for 10 minutes.
- Place brisket on a baking pan. Season evenly with brisket rub to coat all sides. Cover with plastic wrap and let stand at room temperature for 1 hour.
- Prepare grill for indirect, medium-low heat (275°F to 300°F). Preheat grill by turning all the burners to high. Turn burner on 1 side to medium-high. Turn off the burner(s) on the other side. Place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close grill.
- Place brisket, fat-side up, on unlit side of grill and close lid. Grill 6 to 7 hours until internal temperature of thickest part is 175°F to 180°F, gently moving and turning every 2 to 3 hours. Carefully remove brisket from grill and wrap in foil.
- Return brisket to unlit side of grill. Cook 30 to 60 minutes longer until internal temperature is 190°F.
- Remove from grill and let stand 15 to 20 minutes. Slice and serve with warm pan juices, if desired.
1 comment
Tender juicy fall apart brisket.