Stirr – Deep Ellum

Stirr, the hot new restaurant in Deep Ellum Texas. Open daily and features a live DJ Saturday¬†night and Sunday after 3. Every time¬†I’ve brunched here, it’s been on a Sunday afternoon. Walk in go upstairs and choose your area. (Open Seating). Be sure to ask for Natalie, she’s usually up there anyway but she’s the best. Takes care of me everytime I’m there. The manager is a real cool guy too. Now let’s get down to the business at hand… Brunch.


Love you a brunch. #StirrDallas #StirrItUp (ūüď∑:@bethrankin)

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Brunch, Brunch, and more Brunch

 

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Stirr Brunch Pizza

 

 

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Brunch Smorgasbord

 

This being my second time here I had to be sure this wasn’t¬†a fluke. ¬†And I’m happy to say it wasn’t. I started off the meal with the hangover tacos. I mean who can go wrong with chorizo and eggs? The natural flavor of the chorizo and the crema bring this taco together. Although¬†they could use a little more salt I was definitely pleased.

 

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Hangover Tacos
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Hangover Tacos

You can never hit brunch alone, so of course, the crew had multiple tastes for the day. Stirr makes brunch fun with offerings like cinnamon rolls and homemade donuts. So, of course we had to try.

 

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Stirr Donut Bag

 

The made from scratch donuts rival your local breakfast stop. Covered in cinnamon in sugar they melt in your mouth. Made fresh as soon as you order, none of that heat lamp ish.

As you can see from the multiple pics above, the mimosas were flowing all afternoon. They have pitchers for $15. Some may call it pricey but they’re definitely not lacking in potency or flavor. With fresh squeezed O.J. you can’t go wrong.

 

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Stirr Donut

 

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Stirr Cinnamon Rolls

As far as the taste it had a balanced level of sweetness. The cream cheese icing had the appropriate amount of gooeyness and it’s flavor wasn’t too overwhelming. Would’ve liked them to have actually been warmer. Although, it was just an appetizer the portion size coulda been a bit bigger. Not the amount of cinnamon rolls but the actual size.

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Smorgasbord 2

 

The turkey sammich¬†(I forgot the real name) was pretty decent. Would I order it again?… eh.. maybe but I wouldn’t tell anyone¬†to stray¬†away. I wish the sandwich would have been hotter but the balance in taste give it a very refreshing boost to your palette.

The brunch burger seems to get ordered each time by everyone but me. That’s changing on my next visit. Some of the comments included “This is pretty damn good” and Natalie, as well as the other waitress,¬†both recommended it as their favorite. Don’t say a burger isn’t brunch. Brunch is a combo of lunch and breakfast. Never forget.

All in all, I am simply in love with Stirr and will probably be going back this week. Stirr gets a certified Brunchaholics 4 out of 5

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@stirrdallas

Stirr Dallas

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Brunchaholics

@brunchaholics_

 

 

 

 

 

 

 

Not Brunch – Barbacoa Tacos Recipe

Even Brunchaholics have to eat things other than brunch from time to time. When I’m in the mood for tacos I use my own personal recipe to crank them out. ¬†Check it out below and leave a comment with your results!




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Ingredients:

– 3-4 lb Beef Flank Steak
– 1 Medium Yellow Onion (Diced)
– 5 Cloves Garlic – Chopped
– 2 Tbsp. Ground Cumin
– 1 Tbsp. Chili Powder
– 1 Tbsp. Paprika
– 3 tsp Oregano
– 1/2 Cup Beef Broth
– 1/4 Cup (fresh) Lime Juice
– 3 Bay Leaves
– 1 Bunch of Cilantro (Finely Chopped)
– Salt
– Pepper

For Serving: (optional)
– Flour/Corn Tortillas
– Cheese (Your Choice)
– Sour Cream
– Salsa
– Guacamole
-Fresh Cut Limes

Directions:

Cut Flank Steaks into large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the steaks (in batches if necessary) on all sides until browned. Transfer meat to the slow cooker.
Grab a bowl then combine the onions, cilantro, garlic, cumin, oregano, chili powder, paprika, beef broth, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on LOW for 8-10 hours, until meat shreds easily. You can also cook on HIGH for 4-6 hours if you wanna cut the time down. I highly suggest low and slow to bring out the deeper flavors of the meat.
Once fork tender and ready to pull apart, remove bay leaves. Remove the beef and shred using hands (if you can stand the heat) or two forks. Return beef to slow cooker to cook for about 10 more minutes, or until ready to serve. Great on nachos, tacos, burritos, quesadillas, sliders, etc. Basically whatever you want to use it for, but try the tacos first. I’m sure it won’t be your last time!
Serves 8-10 People
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Slow Cooker Barbacoa Tacos