Taco Braid


  • 1 refrigerated pizza crust
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 lb. ground beef
  • 3 tablespoon Homemade Taco Seasoning
  • ½ cup water
  • 1 cup Fiesta Blend shredded cheese divided, or you can use your favorite. Plus additional for serving, if desired.
  • 1 tomato, diced plus additional for topping, if desired
  • 2 tablespoons butter melted
  • 2 cups chopped Romaine lettuce
  • sour cream and taco sauce for serving if desired


  • Prepare a rimmed baking sheet by lining it with parchment.
  • Preheat oven to 375 degrees F.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the ground beef and cook until brown. Pour in the water and homemade taco seasoning and mix until well incorporated. Reduce heat to low and simmer for 5-7 minutes.
  • Transfer the piece of parchment to your work surface and using a rolling pin, roll out the pizza dough so that it measures 10 x 15-inches. With a knife or pizza cutter, make slices 1½ inches thick and 3 inches long down both long sides of the dough.
  • Leaving about an inch at the top and bottom, place the ground beef down the center of the dough. Cover the beef with 3/4 cup of the cheese, and then add the diced tomato.
  • Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
  • Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
  • Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.



  • Runza Dough
  • 2 cup warm water
  • 2 packages active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1/4 cup margarine melted and cooled
  • 6 1/2 cups flour
  • Hamburger Filling
  • 1 1/2 pounds ground hamburger
  • 1/2 cup chopped onion
  • 3 cups shredded cabbage
  • 1/2 cup water
  • 1 TSP Worcestershire Sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash of Tabasco



Mix water, yeast, sugar and salt and stir until dissolved.

Add egg and melted margarine.

Stir in flour.

Put in the refrigerator for four hours.

Roll dough into oblong shape and cut into 16 squares.

Divide the hamburger filling (see below) between the squares.

Pull four sides up and press edges together.

Place on greased cookie sheet and bake for 20 min at 350 degrees.

Hamburger Filling

Brown hamburger and onion.

Drain off excess grease.

Add cabbage, seasonings and water.

Simmer for 15-20 minutes. Cool completely.

Slow Cooked Brisket



One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece

2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

1 pound small carrots, halved lengthwise

3 large shallots, sliced lengthwise

12 large cloves garlic

1/4 cup dark brown sugar

1/4 cup red wine vinegar

5 cups beef stock

2 tablespoons mayonnaise

3 tablespoons grainy mustard


2 teaspoons coriander seeds, lightly crushed

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 cup flat-leaf parsley leaves, stemmed

2 large cloves garlic, minced

Zest and juice from 1 large lemon

Kosher salt


  1. Preheat the oven to 350 degrees F.
  2. Cook the brisket: Tie the circumference of the brisket with butcher’s twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won’t stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
  3. Cook the vegetables: Lower the heat to medium. In the same pot, add the carrots, shallots and garlic and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
  4. Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
  5. Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
  6. Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter. Pour the sauce over the meat. Serve with the gremolata.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.